Development of Chicken Patty with Black-Eyed Pea

Khor, Cai Zhen (2021) Development of Chicken Patty with Black-Eyed Pea. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Cowpea, Vigna unguiculata (L.), also known as black-eyed pea is commonly cultivated as a nutritious and highly palatable food source which is a major staple food, the most extensively grown distributed and traded food crop consumed because of its considerable nutritional and health value. It contains very high protein, high fibre, low fat and is a good source for meat extender. This project aims to present recent advances in the synthesis of patty incorporated with black-eyed pea. Since black-eyed pea consists of higher protein and lower fat content, it will be a good ingredient to replace the usage of chicken breast and reduce the production cost of a chicken patty. The objectives of this research are to i) to develop and formulate chicken patty with partial replacement of black-eyed pea ii) to determine physical properties of chicken patty added with black-eyed pea and iii) to evaluate consumer acceptance on developed chicken patty added with black-eyed pea. Chicken patty was used as the control sample. Proximate analysis, sensory evaluation, texture profile analysis, colour analysis (L*, a* and b*), cooking yield and diameter shrinkage were conducted. The results showed that control chicken patty had lower cooking yield (91.15± 2.07%) as compared to 30% (98.2 ± 0.303%) and 60% black-eyed pea patty (96.270 ± 1.326%). There is significant difference (p<0.05) in terms of cooking yield. For diameter shrinkage, there is no significant difference (p>0.05) for the three patty samples. Meanwhile, there is no significant difference (p>0.05) in terms of a* (redness) for three patty samples. However, 60% black-eyed pea chicken patty is significantly different from control and 30% black-eyed pea in terms of lightness (L*). In terms of b* (yellowness), control chicken patty has higher value (28.93±6.21) as compared to 60% black-eyed pea chicken patty (17.0±1.453), while 30% black- eyed pea chicken patty sample is in between both values. For texture profile analysis, three different patty samples do not have significant difference (p>0.05) in terms of cohesiveness, springiness, gumminess and chewiness. Whereas for hardness, 60% black-eyed pea chicken patty has higher value (8610±2683) as compared to control (3261±1392) and 30% black-eyed pea chicken patty (5416±1029). For proximate analysis, three different patty samples are significantly different (p<0.05) from each other in terms of carbohydrate, crude fat and crude protein analysis. For moisture content and crush ash analysis, control chicken patty is significantly different (p<0.05) from 30% black-eyed pea chicken patty, but the value of 60% black-eyed pea chicken patty in terms of that three analyses mentioned is in between the control chicken patty and 30% black-eyed pea chicken patty. From hedonic test, there is no significant difference (p<0.05) in terms of colour, aroma, flavour, taste, texture for three different patty samples, whereas in overall acceptance, 30% black-eyed pea chicken patty (8.333±0.577) showed significantly difference (p<0.05) from control chicken patty (6.333±0.577) but the value of 60% black-eyed pea chicken patty is in between them. These findings suggested that chicken patty added with black-eyed pea can be seen as an excellent source to reduce the fat contents and improve the protein content in chicken patty. This study could show that the chicken patty with 30% black-eyed pea has a better nutritional value, and good sensory profile which it could be a potential ingredient to utilize in food industry.