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VOL. 11, ISSUE 1 (2026)
Development of protein-fortified biscuits incorporating chicken meat
Authors
Jophil Thomas, Irshad A
Abstract
Chicken meat is a highly nutritious protein
source, offering essential vitamins, minerals and unsaturated fats. With
increasing consumer demand for healthier snack options, incorporating chicken
meat powder (CMP) into baked products like biscuits presents a novel approach
to enhancing their nutritional value. This study aimed to formulate and
evaluate protein-enriched chicken meat biscuits by replacing refined wheat
flour (RWF) with CMP at varying levels (25%, 30%, 35% and 40%). The biscuits
were prepared, baked and analysed for sensory attributes, including appearance,
meat flavour intensity, crispiness, aftertaste and overall acceptability.
Results indicated that the 35% CMP-incorporated biscuit (C3)
achieved the highest overall acceptability score (7.23±0.05), excelling in
crispiness and aftertaste. The findings suggest that replacing 35% of RWF with
CMP produces biscuits with superior sensory properties while enhancing protein
content. This formulation offers a nutritious and convenient alternative to traditional
snacks, meeting modern dietary preferences.
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Pages:100-102
How to cite this article:
Jophil Thomas, Irshad A "Development of protein-fortified biscuits incorporating chicken meat". International Journal of Food Science and Nutrition, Vol 11, Issue 1, 2026, Pages 100-102
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