出版社：Pakistan Society of Food Scientists and Technologists
摘要：Garlic and its extracts are helpful in ameliorating numerous degenerative disorders. Allicin, the main nutraceutic, from garlic possesses significant antiradical and disease preventive potentials. Addition of garlic in chicken bites enhances the sensory as well as nutritional qualities of the product. Allicin supplementation in garlic bites is an effective measure to improve the overall health promoting properties of the product. The objective of the current investigation was to evaluate the effect of garlic extracts obtained via two different extractio n techniques (conventional solvent extraction - CSE and supercritical extraction - SFE) on the sensory response of the resultant product. Garlic chicken bites were prepared by mixing minced chicken meat, onion, garlic extract (3% CSE and 0.1% SFE extract) and spices. The bites were molded into rectangular shape and coated using flour, baking powder and bread crumbs followed by deep frying in sunflower oil at 200 °C till golden. Results revealed supercritical extract supplemented bites scored highest regarding the taste profile as 7.34±0.28, while conventional extract supplemented bites scored lower (7.26±0.30). Similarly, the texture of supercritical extract supplemented bites scored best (7.14±0.30). The overall acceptability decreased during the storage trial from 7.47±0.33 to 7.15±0.24. Conclusively, supercritical garlic extract supplementation ranked better than the other treatments. Thus, garlic can be incorporated in the designer bites to improve the sensory perception as well as nutritional quality of the developed product.
