Storage stability of garlic fortified chicken bites

Abstract

The tremendous demand of functional food, nutraceuticals and fortified products has urged the food scientists and technologist to come up with novel fortified foods having health promoting benefits, sensorial acceptability and better shelf life. Garlic (Allium sativum) is a promising source of bioactive compounds, especially allicin. The current study evaluates storage stability and sensorial attributes of garlic supplemented chicken bites. The color tonality of fortified products indicated slight reduction in product lightness (L*) and redness (a*) for 28 days storage whereas gradual increase in the yellowness (b*) of chicken bites. Moreover, the texture hardness for chicken bites in T1 (ch..