Author(s):

Sadiya Sajad, SR Ahmad, Snober Irshad, Aaliya Fayaz, Sanober Rasool, Afreen Tramboo, MA Pal and Asif H Sofi

Abstract: Locally available natural sources like dandelion (Taraxacum officinale), being rich source of functional ingredients can be exploited for their functional role by incorporating them in chicken meat loaves. Hence, a study was designed to evaluate the effect of incorporation of oven-dried Dandelion Leaf Powder (DLP) at three levels 1% (T1), 2% (T2) and 3% (T3) replacing lean meat in the formulation of the product. Cooking yield of chicken meat loaves showed a non-significant (P>0.05) increase with increase in levels of DLP. pH values increased non-significantly (P>0.05) among the treatment groups, with increase in levels of DLP. The percent moisture showed a non-significant (P>0.05) increase whereas the percent protein as well as fat content showed a non-significant (P>0.05) decrease among all the treatments including control. The percent ash content of 2% and 3% level was significantly (P≤0.05) higher than control whereas a non-significant (P>0.05) difference was found between control and 1% level. The antioxidant activity in terms of DPPH-RSA value showed a significant (P≤0.05) increase with increase in levels of Dandelion leaf powder and was higher at 3% DLP incorporation. Sensory evaluation of the products revealed a non-significant (P>0.05) difference in various attributes of control and all the other treatments. Thus, it was concluded that dandelion leaf powder up to 1% level can be efficiently incorporated in chicken meat loaves for improving their functional value

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