Effect of Green Banana Pulp Addition on the Rheology, Physicochemical Properties, Texture, Nutritional Profile, and Sensory Quality of Chicken Patties

Effect of Green Banana Pulp Addition on the Rheology, Physicochemical Properties, Texture, Nutritional Profile, and Sensory Quality of Chicken Patties | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Effect of Green Banana Pulp Addition on the Rheology, Physicochemical Properties, Texture, Nutritional Profile, and Sensory Quality of Chicken Patties Anita Chappalwar, Rishav Kumar, Vikas Pathak, Meena Goswami, Arun Kumar Verma, and 1 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7578389/v1 This work is licensed under a CC BY 4.0 License Status: Posted Version 1 posted You are reading this latest preprint version Abstract The study was aimed at developing functional chicken patties with the incorporation of green banana pulp (GB) as a fiber source separately at 2.0, 4.0, and 6.0% levels with the replacement of meat accordingly for the maintenance of emulsion formulation. The developed chicken patties were subjected to the analysis of rheological behaviors, proximate composition and mineral content, and textural and sensory parameters. The total dietary fiber content of the GB Powder was 34.30 ± 1.25. The rheological behavior of the emulsion showed higher storage modulus values (G′) than the loss modulus values (G″) in both temperature and frequency sweeps. Emulsion, as well as pH, emulsion stability, protein, fat, cholesterol content, water activity, and zinc content, was decreased; however, ash and total dietary fiber, cooking yield, moisture, manganese, iron, copper, potassium, and phosphorous content of the product increased significantly (P < 0.05) with the incorporation of green banana pulp powder. All textural parameters increased significantly (P < 0.05) with an increased level of green banana pulp powder in chicken patties, except fracturability. The lightness (L*) and yellowness (b*) values of patties decreased significantly (P < 0.05) with an increased level of green banana pulp powder. Flavor, texture, juiciness, mouth coating, meat flavor intensity, and overall acceptability scores of controls and GB1 were comparable; however, they decreased significantly (P < 0.05) in GB2 and GB3. Therefore, it is concluded that acceptable-quality chicken patties could be developed with the incorporation of 2% green banana pulp powder. Food Chemistry Animal Science Food Science & Technology Emulsified meat products fiber fortification functional ingredients chicken patties green banana pulp powder rheology physico- chemical properties Figures Figure 1 Figure 2 1. Introduction Poultry remains one of India’s most expansive and rapidly growing food sectors. As per the latest estimates, the total poultry population in India stands at approximately 851.81 million, comprising around 317.07 million backyard birds and 534.74 million commercial poultry (20th livestock census). Chicken accounts for the overwhelming majority, about 95%, of this population, followed by ducks at 4–5%, with the remaining percentage comprising other domesticated species. Annual broiler meat production in India has reached approximately 4.5 to 5 million tones, contributing nearly 51% to the nation’s total meat output, which is estimated at 9.8 million tones for the year 2022–23 [ 12 ]. The poultry sector continues to expand at a steady pace, with broiler meat production growing at an average annual rate of 8–10%, and egg production increasing by about 7–8% annually. Egg production has now reached approximately 138 billion per year, placing India among the top three egg producers globally, while the country ranks fifth in broiler meat production worldwide [ 4 ]. The poultry market in India was valued at approximately ₹2,304 billion in 2024 and is projected to grow at a compound annual growth rate of 12.6% through 2033. The sector’s growth is driven by several factors, including high returns to producers, improved taste and nutritional value, increasing health consciousness among consumers, affordability, and the absence of religious restrictions on poultry consumption in most parts of the country. Poultry meat is a relatively inexpensive, flexible, and nutritious food item, and demand is expected to rise in the future. Processed meats are desirable sources of high-quality protein and vitamins that are essential for normal growth and development. Amongst the variety of chicken meat products, chicken patties exhibit industrial and economic importance, which is mainly affected by the raw material quality and composition [ 39 ]. Patty is a finely comminuted emulsion-based meat product, which is a mixture of proteins, fat particles, water, salt, and often carbohydrates. Fruits are essential components of a healthy diet due to beneficial nutritional and non-nutrient substances. The World Health Organization also suggested that every person should consume at least 400 g (about five portions) of fruits and vegetables per day, due to which the risk of chronic diseases such as diabetes, cardiovascular, and gastrointestinal diseases and some types of cancer can be reduced [ 41 ]. Fruits contain high amounts of vitamins and minerals, fiber, and bioactive compounds. Fruits have a high availability of soluble fiber, which enhances the technological quality of products by retaining water and lipids. These fibers are fermented more easily in the colon and contain less phytic acid and fewer calories [ 14 ]. Dietary fiber is the non-digestible form of carbohydrates and lignin, which are neither digested nor absorbed in the small human intestine. Dietary fiber plays an important role in human diet and health [ 11 ]. Consumption of dietary fiber provides a feeling of fullness and promotes healthy laxation, reduces LDL and cholesterol levels as well as obesity, diabetes, and cardiovascular and gastrointestinal disorders [ 21 ], and prevents diverticular and coronary heart diseases [ 28 ]. It also enhances both the technological and textural properties of the product during processing. Banana ( Musa sp .) is one of the world's most common fruits, cultivated universally and consumed generally as a fresh fruit. It is a very popular fruit because of its low price and presence of high nutrients. Green bananas seem to be a good source of fiber, essential minerals such as potassium and magnesium, and vitamins [ 1 ]. Green banana flour is a rich source of fiber and contains 43.2–49.7% fiber [ 29 ] and is a remarkable source of bioactive compounds [ 40 ]. Dietary fiber is a non-digestible form of carbohydrates and lignin that is neither digested nor absorbed in the human small intestine and plays an important role in human health [ 11 ]. Consumption of dietary fiber provides a feeling of fullness and promotes healthy laxation, reduces LDL and cholesterol levels as well as obesity, diabetes, and cardiovascular and gastrointestinal disorders [ 8 ], and prevents diverticular and coronary heart diseases (Lee et al., 2008). It also improves technological properties as well as textural properties of the product during processing. Green bananas are hard and have a high astringency, due to which their consumption is irregular. However, recently researchers assessed technological properties of green bananas, especially in the form of flour as a functional ingredient; subsequently, it has provoked interest in the consumer market [ 35 ]. Green bananas are also classified as a functional food due to their nutritional potential and health benefits [ 2 ]. Therefore, the present study was aimed at developing functional chicken patties for consumers suffering from various lifestyle diseases with the incorporation of green banana pulp as natural fiber. 2. Materials and methods 2.1 Raw Material Processing The study was conducted in the Department of Livestock Products Technology and DUVASU, Mathura, and the goat products technology, CIRG, and Makhdoom. Raw chicken meat of 6-week-old chicken obtained within 1–2 h of slaughter from an authorized retail meat shop in Mathura city, packed in pre-sterilized low-density polyethylene (LDPE) bags, and brought to the laboratory within 20 min. The meat was deboned, and separable fat and connective tissue were trimmed off. The samples were kept for conditioning in a refrigerator at 4 ± 1°C for 6–8 hrs. and then frozen at -18 ± 2°C till further use. Food-grade refined vegetable oil (FortuneVR), sodium tripolyphosphate (Hi Media Laboratories (P) Ltd, Mumbai), salt, condiments, refined wheat flour, and green bananas were purchased from the local market of Mathura. For the preparation of the spice mix, prepared ingredients in the desired ratio were procured from the local market, dried at 45 ± 2°C for 2 hrs, followed by grinding and sieving through the mesh. The spice mix was stored in pre-sterilized low-density polyethylene bags and used as per the required composition (Table 1 ). The green bananas were manually peeled, and the pulp was cut into 5 mm slices and immediately rinsed in citric acid solution (1 g/L) for 2 hrs to prevent enzymatic reaction. Banana slices were washed repeatedly with tap water, and after draining off excess liquid, they were dried in a hot air oven at 35 ± 2°C till constant moisture content was obtained. After dehydration, the slices were ground (Inalsa Maxie food processor) into fine powder form and stored at a refrigeration temperature of 4 ± 1°C in a pre-sterilized low-density polyethylene bag for further use. All chemicals used in the study were of analytical grade and procured from standard firms like Hi Media Laboratories (P) Ltd, Mumbai. Table 1 Composition of spice mix Serial No. Spices Percentage (%) 1. Black cardamom (Badielaichi) 5 2. Cinnamon (Dalchini) 20 3. Turmeric (Haldi) 10 4. Clove (Loang) 5 5. Red chili 10 6. Coriander (Dhania) 20 7. Cumin (zeera) 10 8. Black pepper (Kalimirch) 10 9. Aniseed (Soanf) 10 10. Total 100 2.2.Preparation of product The chicken meat patties were prepared according to the method prescribed by [ 31 ] with slight modifications. Frozen deboned meat was thawed at refrigeration temperature overnight. Thawed lean meat was cut into smaller chunks and minced in a meat mincer (Sirmen mincer, MOD-TC 32 R10U.P. INOX, Marsango, Italy) with a 6 mm plate followed by a 4 mm plate. The common salt, vegetable oil, refined wheat flour (Maida), lemon albedo, sodium tripolyphosphate, spice mixture, and condiment mix were weighed accurately as per the formulation. Meat emulsion was prepared in a Sirman Bowl Chopper (MOD C 15 2.8G 4.0 HP, Marsango, Italy). The minced meat was blended with salt and sodium tripolyphosphate for 1.5 min. Water in the form of crushed ice was added, and blending continued for 1 min. This was followed by the addition of refined vegetable oil and blended for another 1–2 min. Then, the spice mixture, condiments, and other ingredients were added and again mixed for 1.5-2 min to get the desired emulsion. Adequate care was taken to maintain a temperature below 18°C by preparing the emulsion in cool hours of the morning, by addition of meat and other ingredients in chilled/partially thawed form, and by addition of crushed ice. About 50 g of emulsion was molded on a steel plate with a circular ring (55 mm diameter and 20 mm height). The height and diameter of the patty were determined by Vernier calipers. Patties were cooked in a preheated convection oven at 160°C for 15 min, after which they were turned upside down and cooked for another 5 min for adequate doneness and to improve appearance and color. The core temperature was measured by using a probe thermometer (Labware Scientific, Inc., USA) to ensure proper cooking of patties at 72°C. Cooked patties were cooled to room temperature at 25°C and then packed in pre-sterilized LDPE pouches and finally stored at refrigerated temperature (4 + 1°C) for further analysis. Fiber-fortified chicken patties were prepared with the incorporation of green banana pulp powder at 2.0, 4.0, and 6.0 percent levels. The formulation of the emulsion was maintained by replacing lean meat accordingly. The formulation used for the preparation of control as well as functional chicken patties using four different formulations is given in Table 2 Formulation used for preparation of chicken patties Sr.No. Ingredient % of mix Control GB1 GB2 GB3 1 Chicken 73.2 71.2 69.2 67.2 2 Refined vegetable oil 4 4 4 4 3 Ice flakes 11 11 11 11 4 Salt 1.5 1.5 1.5 1.5 5 Dry spices mix 2.0 2.0 2.0 2.0 6 Condiments 3.0 3.0 3.0 3.0 7 Refined wheat flour 3.0 3.0 3.0 3.0 8 STPP 0.3 0.3 0.3 0.3 9 Lemon albedo powder 1 1 1 1 10 Green banana pulp powder 0 2 4 6 Control patties – low fat chicken patties without green banana pulp powder, GB1- low fat fiber fortified chicken patties incorporated with 2% green banana pulp powder, GB2- low fat fiber fortified chicken patties incorporated with 4% green banana pulp powder, GB3- low fat fiber fortified chicken patties incorporated with 6% green banana pulp powder. 2.3. Product Evaluation 2.3.1. Physico-chemical properties Chicken patties were assessed for various quality parameters as per standard procedures. The pH of chicken patties was evaluated as per the [ 38 ] method. The emulsion stability was determined by the method [ 5 ]. The cooking yield was calculated as below and expressed in percentage [ 30 ]. The cooking yield was determined by dividing the cooked patties' weight by the raw patties' weight and expressed as a percentage by multiplying it by 100. A proximate composition such as moisture, protein, and fat percentage was evaluated as per [ 3 ]. Total cholesterol content and mineral content of chicken patties was determined as per the method of [ 44 ] and Horowitz [ 22 ], respectively. Total dietary fiber (TDF) was determined by the enzymatic method given by [ 3 ]. Water activity of each sample was measured using a water activity meter (AquaLab 3 TE, Inc., Pullman, WA). Moisture retention was determined according to the equation presented by [ 15 ], and fat retention was calculated according to the method given by [ 30 ]. The color parameters of the chicken patties were measured using a Hunter colorimeter of Color Tech PCMþ (Color Tec Associates Inc., Clinton, NJ, USA). The coin-shaped lance of the instrument attached to software was directly put on the surface of functional chicken patties at six randomly chosen different points [ 23 ]. CIE L *, a *, and b * values were determined as indicators of lightness, redness, and yellowness, respectively. 2.3.2. Textual Profile Analysis The texture profile analysis of was done with the help of instrumental texture profile analyzer (TA HD Plus Texture analyzer) at department of Livestock Products Technology, DUVASU, Mathura. The procedure used for instrumental texture profile analysis was similar to those described by Bourne (1978). Texture profile analyzer (TPA) instrument was attached to software, texture expert. Chilled samples were tempered to bring to room temperature (27ºC). Uniform- sized pieces (1.5×1.5×1.5 cm) were used as the test samples. They were placed on platforms on a fixture and compressed to 75% of their original height at a crosshead speed of 5 mm/s through a two-cycle sequence, using a 25 kg load cell. The parameters determined were: The following parameters were determined viz; Hardness(N/cm 2 ) = maximum force required to compress the sample(H); Springiness (cm/mm) = ability of sample to recover its original form after a deforming force was removed (S); Cohesiveness (Ratio) = Extent to which samples could be deformed prior to rupture (A2/A1, A1 being the total energy required for first compression and A2 total energy required for second compression); Gumminess (N/cm 2 or g/mm 2 ) = force necessary to disintegrate a semi solid sample for swallowing (H × Cohesiveness); and Chewiness (N/cm or g/mm) = work required to the sample for swallowing (S × Gumminess). 2.3.3. Rheological Study The steady rheological properties of chicken meat emulsion were determined using a rotational rheometer (MCR 72, Anton Paar GmbH, Austria) equipped with a parallel plate system (75 mm diameter). Rotational mode was applied to study the time-dependent flow behavior of the emulsion. To minimize moisture loss during measurement, samples were carefully covered with a thin layer of silicone oil. Flow curves were obtained after a stabilization period of 5 min at 25°C, across shear rates ranging from 1 to 1000 s⁻¹, and apparent viscosity was recorded as a function of shear rate. Prior to measurement, samples were equilibrated for 90 s. Rheological models were fitted using the original flow behavior software of the Anton Paar Rheometer. All measurements were conducted at 25°C in triplicate. 2.3.4. Mineral Profile analysis Mineral composition of chicken meat loaf was determined according to the procedure of [ 22 ] with slight modifications. Approximately 1 g of homogenized sample was digested with 15 mL of a perchloric acid and nitric acid mixture (1:4, v/v) under gentle heating until a clear solution was obtained. After cooling, the digest was diluted to 100 mL with triple-distilled water and filtered through Whatman No. 40 filter paper. The mineral content of the filtrates was quantified using an Atomic Absorption Spectrophotometer (AA-6880, Shimadzu Corp., Japan) and Inductively Coupled Plasma Mass Spectrometer (Aginet 5800 ICP-OES), while potassium concentration was determined separately using a Flame Photometer. Stock solutions of trace minerals (1000 µg/mL) were prepared in double-distilled water and diluted to yield working standards between 1 and 25 ppm for calibration of Co, Cr, Cu, Fe, K, Mn, Na, Zn, Ca, and Mg. Instrumental parameters were set according to recommended wavelengths, namely Co (267.716 nm), Cu (327.395 nm), Fe (238.204 nm), K (766.491 nm), Mn (257.610 nm), Ca (422.67 nm), Na (589.592 nm), Zn (213.857 nm), and Mg (248.33 nm), using hollow cathode lamps and an air–acetylene flame. Phosphorus concentration was determined separately using a UV–Visible spectrophotometer. For this, a 30 mL aliquot of digested sample was mixed with 10 mL of vanadate–molybdate reagent in a volumetric flask, incubated for 10 min, and the absorbance was measured at 420 nm against a reagent blank. A standard curve was generated using 0.50–2.50 mL of a 100 mg phosphorus standard solution, and phosphorus content of the samples was calculated using the standard curve according to the formula: Phosphorus content (%) = A/100V×100 where A is the phosphorus concentration (µg) derived from the calibration curve, and V is the volume (mL) of the test digest used for color development. All mineral analyses were carried out in triplicate, and results were expressed as mean ± standard deviation. 2.3.5. Sensory evaluation Sensory evaluation was carried out using the eight-point hedonic scale with 8 = extremely desirable and 1 = extremely poor (Keeton, 1983). A sensory panel (semi-trained) of seven judges drawn from postgraduate students and faculty members of Veterinary College, DUVASU, Mathura, was requested to evaluate the product for different quality attributes, namely, color and appearance, flavor, texture, juiciness, saltiness, mouth coating, meat flavor intensity, and overall acceptability. Freshly cooked chicken patties were served for sensory evaluation at around 40°C in the sensory evaluation room in the late afternoon around 4:00 p.m. Sensory panelists were not allowed to communicate with each other, and plain lukewarm water was given for mouth rinsing in between sensing two samples. A total of three replications were carried out. Each analysis was done in duplicate (n = 6), except for sensory studies, where seven sensory panelists did sensory evaluations three times, and n = 21 observations were recorded for each sensory attribute. 2.4.Statistical analysis The data obtained in the study for texture profile analysis was statistically analyzed on the “SPSS-16.0” software package for one-way ANOVA as per the standard methods of [ 37 ]. Duplicate samples were drawn for each parameter, and the experiment was replicated thrice (n = 6). Data was subjected to one-way analysis of variance and homogeneity tests, and means were compared by using Duncan’s (1995) multiple range tests to find the effects between samples. 3. Result and discussion 3.1 Rheology of chicken emulsion The addition of green banana pulp powder affected the behavior of chicken emulsion by showing different trends during the heating cycle as well as frequency. Higher G′ modulus than G″ modulus in both temperature and frequency sweeps, which was due to the elastic property of emulsions. The heating cycle indicated a gradual increase in G′ and G″ modulus at 20 to 54°C in GB1, 20 to 45°C in GB2, 20 to 48°C in GB3, and 20 to 45°C for LA1 emulsions; however, thereafter (up to 90°C), both moduli increased speedily. An increase in the modulus at 45–55°C indicates the initial stages of gel network formation due to partial unfolding of myosin [ 34 ]. Thereafter, the myosin rod was completely denatured at 63°C and participated in gel network formation. High starch content in the banana peel also interferes in emulsion structure, which might contribute to the weak gel properties of emulsion. Researcher [ 33 ] reported that the addition of wheat dietary fiber in surimi acts as an active dehydrating agent with a change in the environment to hydrophobic side chains due to which the solvent gets exposed more upon heating and might lead to nonspecific coagulation effortlessly. This effect leads to a continuous, compact, and dense homogeneous structure of emulsion. The weak gel property of the treated emulsion in the frequency sweep might be due to the greater compactness of the emulsion, which results from the higher water binding capacity. Previous research observed an increase in both moduli following a constant behavior on the addition of different concentrations of cassava starch and pea fiber in fermented meat emulsions, indicating a semisolid phenomenon during the entire frequency range [ 13 ]. And another study also observed that the addition of caseinate in meat paste showed a stronger gel structure, as the starch contributed a certain degree of stability to the system[ 18 ]. 3.2.Physico-chemical properties The emulsion pH and product pH decreased significantly (P < 0.05) with higher levels of green banana pulp powder, which is attributed to the lower pH of bananas compared to lean meat and the cooking effect [ 36 ]. Emulsion stability of the product was comparable up to 4% of green banana pulp incorporation but decreased significantly (P < 0.05) in GB3 due to the addition of fiber at a higher level. Cooking yield and moisture content increased significantly (P < 0.05) with the incorporation of green banana pulp powder; however, there was no significant difference among the treatments. Higher cooking yield and moisture content in treatments might be attributed to an increase in the viscosity of the product by the incorporation of fiber, which ultimately reduced shrinkage in cooking [ 27 ]. Authors also observed an increase in the cooking yield of green banana pulp and soybean hull flour treated meat patties compared to the control [ 25 ]. Results are also in agreement with [ 6 ], who observed an increase in yield and water-holding capacity of beef burgers on the addition of banana peel and pulp flour. Fat and cholesterol content decreased significantly (P < 0.05) with increased levels of green banana pulp powder, which might be due to the replacement of lean meat with fiber having less fat and no cholesterol content. Protein content decreased significantly (P < 0.05) in GB3, but the protein content of GB1 and GB2 was comparable to C. Ash and total dietary fiber content of patties increased significantly (P < 0.05) with the incorporation of green banana pulp powder due to higher mineral and fiber content in banana flour as compared to lean meat. This might be due to the difference in the composition of banana flour, i.e., moisture 4.8 ± 0.04%, fat 1.015 ± 0.04%, protein 1.542 ± 0.06%, fiber 6.1 ± 0.03%, and ash 2.16 + 0.08%, i.e., high fiber and ash content and low fat and protein content, and free from cholesterol [ 19 ], compared to lean meat replaced with fiber. These results are also in agreement with [ 25 , 26 ], who also observed a significant (P < 0.05) decrease in protein, fat, and cholesterol content along with a significant (P < 0.05) increase in moisture, ash content, crude fiber content, and cooking yield value with an increased level of dried carrot powder in chicken cutlets. Water activity of patties decreased significantly (P < 0.05) with the incorporation of green banana pulp powder due to the higher water bonding capacity of banana flour, which increased bound water content in the product, making it unavailable for the growth of microorganisms. In a study [ 6 , 7 ] also observed an increase in yield and water-holding capacity of beef burgers with the addition of banana peel and pulp flour. There was no significant difference between control and treatments for fat retention as well as moisture retention values; however, values increased slightly in treatments compared to control. This might be due to the water and fat holding capacity of natural fibers [ 20 ]. This might also be explained as the high total starch content in the banana products gelatinized at high temperatures and absorbed water into starch granules with concomitant swelling [ 32 ]. Table 3 Physico-chemical properties (Mean ± S.E.) of functional chicken patties incorporated with different levels of green banana pulp powder Parameter LA1 GB1 GB2 GB3 Treatment means Emulsion pH 5.61 a ± 0.03 5.55 b ± 0.04 5.43 c ± 0.05 5.29 d ± 0.02 5.48 ± 0.03 Emulsion stability (%) 94.91 a ± 0.65 94.57 ab ± 0.46 94.02 ab ± 0.56 93.16 b ± 0.45 94.17 ± 0.28 Cooking yield (%) 91.28 b ± 0.40 92.36 a ± 0.37 92.44 a ± 0.31 92.61 a ± 0.39 92.17 ± 0.20 Product pH 6.05 a ± 0.01 5.83 b ± 0.02 5.62 c ± 0.01 5.41 d ± 0.13 5.73 ± 0.05 Moisture (%) 67.57 b ± 0.32 68.81 a ± 0.39 69.43 a ± 0.26 69.65 a ± 0.55 68.87 ± 0.25 Fat (%) 4.70 a ± 0.05 4.10 b ± 0.13 3.80 bc ± 0.11 3.54 c ± 0.17 4.03 ± 0.10 Protein (%) 19.27 a ± 0.61 18.21 ab ± 0.43 17.76 ab ± 0.57 17.46 b ± 0.48 18.18 ± 0.28 Ash (%) 2.64 c ± 0.10 2.92 bc ± 0.18 3.21 ab ± 0.07 3.53 a ± 0.07 3.07 ± 0.08 Cholesterol (mg/100mg) 77.96 a ± 1.09 68.12 b ± 1.15 65.92 bc ± 0.68 63.17 c ± 1.66 68.79 ± 1.28 TDF (%) 0.34 d ± 0.01 1.56 c ± 0.07 2.18 b ± 0.02 3.17 a ± 0.03 1.81 ± 0.21 Fat retention (%) 90.27 ± 0.91 90.86 ± 0.51 91.22 ± 0.73 91.50 ± 0.32 90.96 ± 0.32 Water activity 0.99 a ± 0.00 0.95 b ± 0.00 0.96 b ± 0.02 0.96 b ± 0.00 0.97 ± 0.00 Moisture retention(%) 62.30 ± 0.39 62.97 ± 0.31 63.09 ± 0.35 63.17 ± 0.25 62.88 ± 0.17 Overall means bearing different superscripts in a row (a, b, c, d…) differ significantly (P < 0.05) 3.3.Mineral profile analysis The manganese, iron, copper, potassium, and phosphorous content of the product increased significantly (P < 0.05); however, the zinc content decreased significantly (P < 0.05) with the incorporation of green banana pulp powder. Higher potassium and phosphorous content of treatments than control might be due to higher potassium and phosphorous content of banana as reported by [ 19 ]. Researchers also reported potassium is present in abundance in bananas, followed by magnesium, calcium, and phosphorus content [ 16 ]. Table 4 Mineral profile analysis (Mean ± S.E.) of functional chicken patties incorporated with different levels of green banana pulp powder Mineral (mg/100mg) LA1 GB1 GB2 GB3 Treatment mean Manganese 0.05 c ± 0.00 0.05 bc ± 0.00 0.06 b ± 0.00 0.07 a ± 0.00 0.06 ± 0.00 Iron 0.13 b ± 0.00 0.14 b ± 0.00 0.15 a ± 0.00 0.16 a ± 0.00 0.14 ± 0.00 Copper 0.44 b ± 0.01 0.46 b ± 0.00 0.66 a ± 0.02 0.71 a ± 0.09 0.57 ± 0.03 Zinc 0.44 a ± 0.04 0.26 b ± 0.02 0.24 b ± 0.01 0.24 b ± 0.00 0.30 ± 0.02 Potassium 317.90 c ± 0.94 433.56 b ± 0.56 449.25 ab ± 0.68 514.92 a ± 0.56 428.91 ± 0.39 Phosphorus 66.62 d ± 1.16 76.56 c ± 1.96 81.19 b ± 1.07 89.85 a ± 0.81 78.55 ± 1.85 Overall means bearing different superscripts in a row (a, b, c, d…) differ significantly (P < 0.05) 3.4.Texture profile analysis All textural parameters increased significantly (P < 0.05) with increased levels of green banana pulp powder in chicken patties except for fracturability. Higher textural parameter values in treatments might be due to the water-binding properties of starch present in banana pulp. Authors [ 10 , 11 ] also observed significantly (P < 0.05) higher hardness values in chicken frankfurter sausages containing pumpkin fiber than in the control. Similar results for hardness were also recorded by [ 14 ] on the addition of carrot dietary fiber over 3% in dry fermented sausage. Previous research [ 35 , 36 ] also observed a significant (P < 0.05) increase in hardness, springiness, and adhesiveness values in oat flour-treated chicken nuggets. In the present study, results are also in agreement with [ 17 ], who observed consistent increased textural properties of model foods supplemented with cauliflower fiber after cooking. However, authors [ 20 ] observed less adhesiveness and springiness with no change in gumminess and chewiness values of cereal and fruit fibers added to low-fat dry fermented sausages. Table 5 Texture profile analysis (Mean ± S.E.) of functional chicken patties incorporated with different levels of green banana pulp powder Parameter LA1 GB1 GB2 GB3 Treatment means Hardness (N/cm 2 ) 31.47 b ± 1.33 42.58 b ± 1.88 49.19 a ± 4.33 49.26 a ± 4.06 44.44 ± 2.15 Fracturability (Ns) 0.11 ± 0.00 0.13 ± 0.00 0.13 ± 0.00 0.12 ± 0.01 0.12 ± 0.00 Springiness (cm) 0.40 c ± 0.02 0.51 b ± 0.01 0.72 a ± 0.03 0.73 a ± 0.01 0.66 ± 0.02 Cohesiveness (ratio) 0.20 b ± 0.01 0.21 b ± 0.00 0.29 a ± 0.00 0.31 a ± 0.01 0.25 ± 0.01 Gumminess(N/cm 2 ) 6.46 c ± 0.45 8.78 b ± 0.99 12.78 a ± 2.27 14.52 a ± 1.54 10.63 ± 1.10 Chewiness 2.63 c ± 0.30 5.48 b ± 0.52 10.52 a ± 1.15 10.89 a ± 0.86 7.38 ± 0.92 Resilience 0.04 c ± 0.00 0.05 b ± 0.00 0.08 a ± 0.00 0.08 a ± 0.00 0.07 ± 0.00 Overall means bearing different superscripts in a row (a, b, c, d…) differ significantly (P < 0.05) 3.5.Instrumental color analysis The lightness ( L *) and yellowness ( b *) values of patties decreased significantly (P < 0.05) with an increased level of green banana pulp powder. There was no significant difference in redness ( a *) values between the control and treatments; however, redness ( a *) values increased slightly with increased levels of green banana pulp powder. The possible reason behind these observations might be the enzymatic oxidation of banana pulp by the polyphenol oxidase enzyme during drying, which gave a dark color to the green banana pulp powder and product as well. Study done by [ 25 , 26 ] also reported the higher b * values in chicken nuggets incorporated with 5% added green banana flour. Table 6 Instrumental color values (Mean ± S.E.) of chicken patties incorporated with different levels of green banana pulp powder Parameter LA1 GB1 GB2 GB3 Treatment means Lightness (L*) 47.29 a ± 2.43 43.62 ab ± 0.37 43.11 b ± 0.31 43.02 b ± 0.32 44.26 ± 0.69 Redness (a*) 7.59 ± 0.80 7.82 ± 0.46 7.98 ± 0.27 8.04 ± 0.24 7.86 ± 0.23 Yellowness (b*) 15.77 a ± 0.73 8.27 ab ± 0.14 8.18 b ± 0.09 7.77 b ± 0.13 10.00 ± 0.71 Overall means bearing different superscripts in a row (a, b, c, d…) differ significantly (P < 0.05) 3.6. Sensory evaluation The color and appearance scores of GB2 and GB3 decreased significantly (P < 0.05) compared to LA1 due to the dark color of the banana pulp powder, which gave it an undesirable color due to enzymatic oxidation. However, scores of GB1 were comparable to LA1. There was no significant difference between control and treatments in saltiness. Flavor, texture, juiciness, mouth coating, meat flavor intensity, and overall acceptability scores of LA1 and GB1 were comparable; however, they decreased significantly (P < 0.05) in GB2 and GB3. Lower acceptability of patties at higher levels of green banana pulp powder incorporation might be due to masking of meat flavor, hard texture, and lower juiciness in the product, which was not liked by sensory panelists. Research done by [ 6 ] reported that beef burgers with the incorporation of 3% green banana peel and pulp flour were acceptable. In a study conducted by [ 25 , 26 ] recorded the highest sensory scores in chicken nuggets incorporated with 4% green banana flour and 4% soybean hull flour. In the present study, there was no significant difference between LA1 and GB1 for any sensory attribute. Table 7 Sensory evaluation (Mean ± S.E.) of functional chicken patties incorporated with different levels of green banana pulp powder Attribute LA1 GB1 GB2 GB3 Treatment mean Color and appearance 7.18 a ± 0.04 7.08 ab ± 0.04 6.95 b ± 0.05 6.80 c ± 0.04 7.00 ± 0.02 Flavor 7.19 a ± 0.03 7.15 a ± 0.02 6.97 b ± 0.03 6.81 c ± 0.04 7.03 ± 0.02 Texture 7.16 a ± 0.02 7.12 a ± 0.03 6.99 b ± 0.04 6.85 c ± 0.04 7.03 ± 0.02 Juiciness 7.12 a ± 0.02 7.08 a ± 0.03 6.95 b ± 0.05 6.74 c ± 0.02 6.97 ± 0.02 Saltiness 7.08 ± 0.02 7.03 ± 0.03 7.02 ± 0.03 6.99 ± 0.04 7.03 ± 0.01 Mouth coating 6.99 a ± 0.03 6.96 a ± 0.03 6.87 b ± 0.03 6.71 c ± 0.03 6.88 ± 0.02 Meat flavor intensity 7.12 a ± 0.02 7.10 a ± 0.02 6.92 b ± 0.05 6.83 b ± 0.03 6.99 ± 0.02 Overall acceptability 7.13 a ± 0.03 7.07 a ± 0.04 6.96 b ± 0.03 6.90 b ± 0.02 7.02 ± 0.01 Overall means bearing different superscripts in a row (a, b, c, d…) differ significantly (P < 0.05) 4. Conclusion Incorporating green banana pulp significantly increased the fiber content, fat, cholesterol levels, cooking yield, ash content, and total dietary fiber percentage in the chicken patties. Replacement of lean meat with green banana pulp powder had no adverse effect on instrumental texture and color parameters. Emulsion and product pH, emulsion stability, cooking yield water activity, fat, protein, cholesterol, and water activity decreased; however, cooking yield, ash, total dietary fiber, and moisture content increased significantly (P < 0.05) in treatments compared to the control. All mineral content and textural parameters increased significantly (P < 0.05) on incorporation of green banana pulp except zinc content and fracturability values. All color values and sensory scores decreased significantly (P < 0.05) in GB2 and GB3 except for redness and saltiness. Therefore, GB1—low-fat, fiber-fortified chicken patties incorporated with 2.0% green banana pulp powder—was selected as the best treatment. These promising findings pave the way for further research to evaluate the in vivo effects of incorporating green banana pulp into chicken patties, highlighting its potential as a functional ingredient. Furthermore, this study supports the utilization of green banana pulp, an underused and readily available resource with valuable bioactive properties, as a strategy to enhance product quality while reducing food waste and production costs. Declarations 5.Acknowledgement The authors wish to express their gratitude to the staff of the Dept. of GPT, Central Institute of Research on Goats (CIRG), Makdhoom (U.P.), for their constant help and for making laboratory facilities available for the completion of research work. References ALKARKHI, A.F.M., RAMLI, S.B., YONG, Y.S. and EASA, A.M. 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LAI, L.S., LIU, Y.L. and LIN, P.H. (2003): Rheological/textural properties of starch and crude hsiantsao leaf gum mixed systems. J. Agric. Food Chem. , 83 , 1051–1058. LEE, M.A., HAN, D.J., JEONG, J.Y., CHOI, J.H., CHOI, Y.S., KIM, H.Y., PAIK, H.D. and KIM, C.J. (2008): Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage. Meat Sci. , 80 , 708–714. MOHAPATRA, D., MISHRA, S. and SUTAR, N. (2010): Banana and its by-product utilization: an overview. J. Sci. Ind. Res. , 69 , 323–329. MURPHY, E.W., CRINER, P.E. and GREY, B.C. (1975): Comparison of methods for calculating retention of nutrients in cooked foods. J. Agric. Food Chem. , 23 , 1153–1157. NAYAK, N.K. (2015): Development and quality assessment of functional chevon patties. PhD thesis, DUVASU, Mathura (U.P.). RODRÍGUEZ-AMBRIZ, S.L., ISLAS-HERNANDEZ, J.J., AGAMA-ACEVEDO, E., TOVAR, J. and BELLO-PÉREZ, L.A. (2008): Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour. Food Chem. , 107 , 1515–1521. SANCHEZ-GONZALEZ, I., RODRIGUEZ-CASADO, A., CARECHE, M. and CARMONA, P. (2009): Raman analysis of surimi gelation by addition of wheat dietary fibre. Food Chem. , 112 (1), 162–168. SANO, T., NOGUCHI, S.F., TSUCHIYA, T. and MATSUMOTO, J.J. (1988): Dynamic viscoelastic behaviour of natural actomyosin and myosin during thermal gelation. J. Food Sci. , 53 , 924–928. SARAWONG, C., SCHOENLECHNER, R., SEKIGUCHI, K., BERGHOFER, E. and NG, P.K. (2014): Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour. Food Chem. , 143 , 33–39. SARODE, S.C. and TAYADE, N.H. (2009): Physio-chemical changes during ripening in Williams Zeling and Grandnain banana. J. Dairy Foods Home Sci. , 28 , 220–224. SNEDECOR, G.W. and COCHRAN, W.G. (1994): Statistical Methods , 6th edn. Allied Pacific Pvt. Ltd., Bombay, p. 557. TROUTT, E.S., HUNT, M.C., JOHNSON, D.E., CLAUS, J.R., KASTNER, C.L. and KROPF, D.H. (1992): Characteristics of low-fat ground beef containing texture-modifying ingredients. J. Food Sci. , 57 , 19–24. TURHAN, S., SAGIR, I. and USTUN, N.S. (2005): Utilization of hazelnut pellicle in low-fat beef burgers. Meat Sci. , 71 , 312–316. WANG, J., HUANG, H.H. and CHEN, P.S. (2017): Structural and physicochemical properties of banana resistant starch from four cultivars. Int. J. Food Prop. , 20 , 1338–1347. WHO (2003): WHO and FAO announce global initiative to promote consumption of fruit and vegetables. Available at: https://www.who.int/news/item/11-11-2003-who-and-fao-announce-global-initiative-to-promote-consumption-of-fruit-and-vegetables WORLD HEALTH ORGANIZATION (2003): Diet, Nutrition and Prevention of Chronic Disease . WHO Technical Report Series 797. WHO, Geneva. WORLD HEALTH ORGANIZATION (2018): Increasing fruit and vegetable consumption to reduce the risk of non-communicable diseases. Available at: http://www.who.int/elena/titles/fruit_vegetables_ncds/en ZALTKIS, A., ZAK, B. and BOYLE, A.J. (1953): A new method for the direct determination of serum cholesterol. J. Lab. Clin. Med. , 41 , 486–492. Additional Declarations The authors declare no competing interests. Cite Share Download PDF Status: Posted Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7578389","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":512820141,"identity":"0c99eb50-51e3-4c21-99f0-4959582413b1","order_by":0,"name":"Anita Chappalwar","email":"","orcid":"","institution":"Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Deen Dayal Upadhyaya Veterinary Science University, Mathura, U.P. 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Introduction","content":"\u003cp\u003ePoultry remains one of India\u0026rsquo;s most expansive and rapidly growing food sectors. As per the latest estimates, the total poultry population in India stands at approximately 851.81\u0026nbsp;million, comprising around 317.07\u0026nbsp;million backyard birds and 534.74\u0026nbsp;million commercial poultry (20th livestock census). Chicken accounts for the overwhelming majority, about 95%, of this population, followed by ducks at 4\u0026ndash;5%, with the remaining percentage comprising other domesticated species. Annual broiler meat production in India has reached approximately 4.5 to 5\u0026nbsp;million tones, contributing nearly 51% to the nation\u0026rsquo;s total meat output, which is estimated at 9.8\u0026nbsp;million tones for the year 2022\u0026ndash;23 [\u003cspan citationid=\"CR12\" class=\"CitationRef\"\u003e12\u003c/span\u003e]. The poultry sector continues to expand at a steady pace, with broiler meat production growing at an average annual rate of 8\u0026ndash;10%, and egg production increasing by about 7\u0026ndash;8% annually. Egg production has now reached approximately 138\u0026nbsp;billion per year, placing India among the top three egg producers globally, while the country ranks fifth in broiler meat production worldwide [\u003cspan citationid=\"CR4\" class=\"CitationRef\"\u003e4\u003c/span\u003e]. The poultry market in India was valued at approximately ₹2,304\u0026nbsp;billion in 2024 and is projected to grow at a compound annual growth rate of 12.6% through 2033. The sector\u0026rsquo;s growth is driven by several factors, including high returns to producers, improved taste and nutritional value, increasing health consciousness among consumers, affordability, and the absence of religious restrictions on poultry consumption in most parts of the country.\u003c/p\u003e\u003cp\u003ePoultry meat is a relatively inexpensive, flexible, and nutritious food item, and demand is expected to rise in the future. Processed meats are desirable sources of high-quality protein and vitamins that are essential for normal growth and development. Amongst the variety of chicken meat products, chicken patties exhibit industrial and economic importance, which is mainly affected by the raw material quality and composition [\u003cspan citationid=\"CR39\" class=\"CitationRef\"\u003e39\u003c/span\u003e]. Patty is a finely comminuted emulsion-based meat product, which is a mixture of proteins, fat particles, water, salt, and often carbohydrates. Fruits are essential components of a healthy diet due to beneficial nutritional and non-nutrient substances. The World Health Organization also suggested that every person should consume at least 400 g (about five portions) of fruits and vegetables per day, due to which the risk of chronic diseases such as diabetes, cardiovascular, and gastrointestinal diseases and some types of cancer can be reduced [\u003cspan citationid=\"CR41\" class=\"CitationRef\"\u003e41\u003c/span\u003e]. Fruits contain high amounts of vitamins and minerals, fiber, and bioactive compounds. Fruits have a high availability of soluble fiber, which enhances the technological quality of products by retaining water and lipids. These fibers are fermented more easily in the colon and contain less phytic acid and fewer calories [\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e14\u003c/span\u003e]. Dietary fiber is the non-digestible form of carbohydrates and lignin, which are neither digested nor absorbed in the small human intestine. Dietary fiber plays an important role in human diet and health [\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e]. Consumption of dietary fiber provides a feeling of fullness and promotes healthy laxation, reduces LDL and cholesterol levels as well as obesity, diabetes, and cardiovascular and gastrointestinal disorders [\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e21\u003c/span\u003e], and prevents diverticular and coronary heart diseases [\u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e28\u003c/span\u003e]. It also enhances both the technological and textural properties of the product during processing.\u003c/p\u003e\u003cp\u003eBanana (\u003cem\u003eMusa sp\u003c/em\u003e.) is one of the world's most common fruits, cultivated universally and consumed generally as a fresh fruit. It is a very popular fruit because of its low price and presence of high nutrients. Green bananas seem to be a good source of fiber, essential minerals such as potassium and magnesium, and vitamins [\u003cspan citationid=\"CR1\" class=\"CitationRef\"\u003e1\u003c/span\u003e]. Green banana flour is a rich source of fiber and contains 43.2\u0026ndash;49.7% fiber [\u003cspan citationid=\"CR29\" class=\"CitationRef\"\u003e29\u003c/span\u003e] and is a remarkable source of bioactive compounds [\u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e40\u003c/span\u003e]. Dietary fiber is a non-digestible form of carbohydrates and lignin that is neither digested nor absorbed in the human small intestine and plays an important role in human health [\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e]. Consumption of dietary fiber provides a feeling of fullness and promotes healthy laxation, reduces LDL and cholesterol levels as well as obesity, diabetes, and cardiovascular and gastrointestinal disorders [\u003cspan citationid=\"CR8\" class=\"CitationRef\"\u003e8\u003c/span\u003e], and prevents diverticular and coronary heart diseases (Lee et al., 2008). It also improves technological properties as well as textural properties of the product during processing. Green bananas are hard and have a high astringency, due to which their consumption is irregular. However, recently researchers assessed technological properties of green bananas, especially in the form of flour as a functional ingredient; subsequently, it has provoked interest in the consumer market [\u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e35\u003c/span\u003e]. Green bananas are also classified as a functional food due to their nutritional potential and health benefits [\u003cspan citationid=\"CR2\" class=\"CitationRef\"\u003e2\u003c/span\u003e]. Therefore, the present study was aimed at developing functional chicken patties for consumers suffering from various lifestyle diseases with the incorporation of green banana pulp as natural fiber.\u003c/p\u003e"},{"header":"2. Materials and methods","content":"\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e\u003ch2\u003e2.1 Raw Material Processing\u003c/h2\u003e\u003cp\u003eThe study was conducted in the Department of Livestock Products Technology and DUVASU, Mathura, and the goat products technology, CIRG, and Makhdoom. Raw chicken meat of 6-week-old chicken obtained within 1\u0026ndash;2 h of slaughter from an authorized retail meat shop in Mathura city, packed in pre-sterilized low-density polyethylene (LDPE) bags, and brought to the laboratory within 20 min. The meat was deboned, and separable fat and connective tissue were trimmed off. The samples were kept for conditioning in a refrigerator at 4\u0026thinsp;\u0026plusmn;\u0026thinsp;1\u0026deg;C for 6\u0026ndash;8 hrs. and then frozen at -18\u0026thinsp;\u0026plusmn;\u0026thinsp;2\u0026deg;C till further use. Food-grade refined vegetable oil (FortuneVR), sodium tripolyphosphate (Hi Media Laboratories (P) Ltd, Mumbai), salt, condiments, refined wheat flour, and green bananas were purchased from the local market of Mathura. For the preparation of the spice mix, prepared ingredients in the desired ratio were procured from the local market, dried at 45\u0026thinsp;\u0026plusmn;\u0026thinsp;2\u0026deg;C for 2 hrs, followed by grinding and sieving through the mesh. The spice mix was stored in pre-sterilized low-density polyethylene bags and used as per the required composition (Table\u0026nbsp;\u003cspan refid=\"Tab1\" class=\"InternalRef\"\u003e1\u003c/span\u003e). The green bananas were manually peeled, and the pulp was cut into 5 mm slices and immediately rinsed in citric acid solution (1 g/L) for 2 hrs to prevent enzymatic reaction. Banana slices were washed repeatedly with tap water, and after draining off excess liquid, they were dried in a hot air oven at 35\u0026thinsp;\u0026plusmn;\u0026thinsp;2\u0026deg;C till constant moisture content was obtained. After dehydration, the slices were ground (Inalsa Maxie food processor) into fine powder form and stored at a refrigeration temperature of 4\u0026thinsp;\u0026plusmn;\u0026thinsp;1\u0026deg;C in a pre-sterilized low-density polyethylene bag for further use. All chemicals used in the study were of analytical grade and procured from standard firms like Hi Media Laboratories (P) Ltd, Mumbai.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab1\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eComposition of spice mix\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"3\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\".\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eSerial No.\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eSpices\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003ePercentage (%)\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e1.\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eBlack cardamom (Badielaichi)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e2.\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eCinnamon (Dalchini)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e20\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e3.\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eTurmeric (Haldi)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e4.\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eClove (Loang)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e5.\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eRed chili\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e6.\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eCoriander (Dhania)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e20\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e7.\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eCumin (zeera)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e8.\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eBlack pepper (Kalimirch)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e9.\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eAniseed (Soanf)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e10.\u003c/p\u003e \u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eTotal\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\".\" colname=\"c3\"\u003e\u003cp\u003e100\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec4\" class=\"Section2\"\u003e\u003ch2\u003e2.2.Preparation of product\u003c/h2\u003e\u003cp\u003e\u003cdiv class=\"BlockQuote\"\u003e\u003cp\u003eThe chicken meat patties were prepared according to the method prescribed by [\u003cspan citationid=\"CR31\" class=\"CitationRef\"\u003e31\u003c/span\u003e] with slight modifications. Frozen deboned meat was thawed at refrigeration temperature overnight. Thawed lean meat was cut into smaller chunks and minced in a meat mincer (Sirmen mincer, MOD-TC 32 R10U.P. INOX, Marsango, Italy) with a 6 mm plate followed by a 4 mm plate. The common salt, vegetable oil, refined wheat flour (Maida), lemon albedo, sodium tripolyphosphate, spice mixture, and condiment mix were weighed accurately as per the formulation. Meat emulsion was prepared in a Sirman Bowl Chopper (MOD C 15 2.8G 4.0 HP, Marsango, Italy). The minced meat was blended with salt and sodium tripolyphosphate for 1.5 min. Water in the form of crushed ice was added, and blending continued for 1 min. This was followed by the addition of refined vegetable oil and blended for another 1\u0026ndash;2 min. Then, the spice mixture, condiments, and other ingredients were added and again mixed for 1.5-2 min to get the desired emulsion. Adequate care was taken to maintain a temperature below 18\u0026deg;C by preparing the emulsion in cool hours of the morning, by addition of meat and other ingredients in chilled/partially thawed form, and by addition of crushed ice. About 50 g of emulsion was molded on a steel plate with a circular ring (55 mm diameter and 20 mm height). The height and diameter of the patty were determined by Vernier calipers. Patties were cooked in a preheated convection oven at 160\u0026deg;C for 15 min, after which they were turned upside down and cooked for another 5 min for adequate doneness and to improve appearance and color. The core temperature was measured by using a probe thermometer (Labware Scientific, Inc., USA) to ensure proper cooking of patties at 72\u0026deg;C. Cooked patties were cooled to room temperature at 25\u0026deg;C and then packed in pre-sterilized LDPE pouches and finally stored at refrigerated temperature (4\u0026thinsp;+\u0026thinsp;1\u0026deg;C) for further analysis. Fiber-fortified chicken patties were prepared with the incorporation of green banana pulp powder at 2.0, 4.0, and 6.0 percent levels. The formulation of the emulsion was maintained by replacing lean meat accordingly. The formulation used for the preparation of control as well as functional chicken patties using four different formulations is given in\u003c/p\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab2\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eFormulation used for preparation of chicken patties\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"6\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\" morerows=\"1\" rowspan=\"2\"\u003e\u003cp\u003eSr.No.\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\" morerows=\"1\" rowspan=\"2\"\u003e\u003cp\u003eIngredient\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colspan=\"4\" nameend=\"c6\" namest=\"c3\"\u003e\u003cp\u003e% of mix\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eControl\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eGB1\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eGB2\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eGB3\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eChicken\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e73.2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e71.2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e69.2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e67.2\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eRefined vegetable oil\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eIce flakes\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e11\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e11\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e11\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e11\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eSalt\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1.5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1.5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e1.5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e1.5\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e5\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eDry spices mix\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e2.0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e2.0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e2.0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e2.0\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eCondiments\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e3.0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e3.0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e3.0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e3.0\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e7\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eRefined wheat flour\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e3.0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e3.0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e3.0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e3.0\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e8\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eSTPP\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0.3\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e0.3\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e9\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eLemon albedo powder\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e1\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003e10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003eGreen banana pulp powder\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e2\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e4\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c6\"\u003e\u003cp\u003e6\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eControl patties \u0026ndash; low fat chicken patties without green banana pulp powder, GB1- low fat fiber fortified chicken patties incorporated with 2% green banana pulp powder, GB2- low fat fiber fortified chicken patties incorporated with 4% green banana pulp powder, GB3- low fat fiber fortified chicken patties incorporated with 6% green banana pulp powder.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec5\" class=\"Section2\"\u003e\u003ch2\u003e2.3. Product Evaluation\u003c/h2\u003e\u003cdiv id=\"Sec6\" class=\"Section3\"\u003e\u003ch2\u003e2.3.1. Physico-chemical properties\u003c/h2\u003e\u003cp\u003eChicken patties were assessed for various quality parameters as per standard procedures. The pH of chicken patties was evaluated as per the [\u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e38\u003c/span\u003e] method. The emulsion stability was determined by the method [\u003cspan citationid=\"CR5\" class=\"CitationRef\"\u003e5\u003c/span\u003e]. The cooking yield was calculated as below and expressed in percentage [\u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e30\u003c/span\u003e]. The cooking yield was determined by dividing the cooked patties' weight by the raw patties' weight and expressed as a percentage by multiplying it by 100. A proximate composition such as moisture, protein, and fat percentage was evaluated as per [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e]. Total cholesterol content and mineral content of chicken patties was determined as per the method of [\u003cspan citationid=\"CR44\" class=\"CitationRef\"\u003e44\u003c/span\u003e] and Horowitz [\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e], respectively. Total dietary fiber (TDF) was determined by the enzymatic method given by [\u003cspan citationid=\"CR3\" class=\"CitationRef\"\u003e3\u003c/span\u003e]. Water activity of each sample was measured using a water activity meter (AquaLab 3 TE, Inc., Pullman, WA). Moisture retention was determined according to the equation presented by [\u003cspan citationid=\"CR15\" class=\"CitationRef\"\u003e15\u003c/span\u003e], and fat retention was calculated according to the method given by [\u003cspan citationid=\"CR30\" class=\"CitationRef\"\u003e30\u003c/span\u003e]. The color parameters of the chicken patties were measured using a Hunter colorimeter of Color Tech PCM\u0026thorn; (Color Tec Associates Inc., Clinton, NJ, USA). The coin-shaped lance of the instrument attached to software was directly put on the surface of functional chicken patties at six randomly chosen different points [\u003cspan citationid=\"CR23\" class=\"CitationRef\"\u003e23\u003c/span\u003e]. CIE \u003cem\u003eL\u003c/em\u003e*, \u003cem\u003ea\u003c/em\u003e*, and \u003cem\u003eb\u003c/em\u003e* values were determined as indicators of lightness, redness, and yellowness, respectively.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec7\" class=\"Section3\"\u003e\u003ch2\u003e2.3.2. Textual Profile Analysis\u003c/h2\u003e\u003cp\u003eThe texture profile analysis of was done with the help of instrumental texture profile analyzer (TA HD Plus Texture analyzer) at department of Livestock Products Technology, DUVASU, Mathura. The procedure used for instrumental texture profile analysis was similar to those described by Bourne (1978). Texture profile analyzer (TPA) instrument was attached to software, texture expert. Chilled samples were tempered to bring to room temperature (27\u0026ordm;C). Uniform- sized pieces (1.5\u0026times;1.5\u0026times;1.5 cm) were used as the test samples. They were placed on platforms on a fixture and compressed to 75% of their original height at a crosshead speed of 5 mm/s through a two-cycle sequence, using a 25 kg load cell. The parameters determined were: The following parameters were determined viz; Hardness(N/cm 2 )\u0026thinsp;=\u0026thinsp;maximum force required to compress the sample(H); Springiness (cm/mm)\u0026thinsp;=\u0026thinsp;ability of sample to recover its original form after a deforming force was removed (S); Cohesiveness (Ratio)\u0026thinsp;=\u0026thinsp;Extent to which samples could be deformed prior to rupture (A2/A1, A1 being the total energy required for first compression and A2 total energy required for second compression); Gumminess (N/cm 2 or g/mm 2 )\u0026thinsp;=\u0026thinsp;force necessary to disintegrate a semi solid sample for swallowing (H \u0026times; Cohesiveness); and Chewiness (N/cm or g/mm)\u0026thinsp;=\u0026thinsp;work required to the sample for swallowing (S \u0026times; Gumminess).\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec8\" class=\"Section3\"\u003e\u003ch2\u003e2.3.3. Rheological Study\u003c/h2\u003e\u003cp\u003eThe steady rheological properties of chicken meat emulsion were determined using a rotational rheometer (MCR 72, Anton Paar GmbH, Austria) equipped with a parallel plate system (75 mm diameter). Rotational mode was applied to study the time-dependent flow behavior of the emulsion. To minimize moisture loss during measurement, samples were carefully covered with a thin layer of silicone oil. Flow curves were obtained after a stabilization period of 5 min at 25\u0026deg;C, across shear rates ranging from 1 to 1000 s⁻\u0026sup1;, and apparent viscosity was recorded as a function of shear rate. Prior to measurement, samples were equilibrated for 90 s. Rheological models were fitted using the original flow behavior software of the Anton Paar Rheometer. All measurements were conducted at 25\u0026deg;C in triplicate.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec9\" class=\"Section3\"\u003e\u003ch2\u003e2.3.4. Mineral Profile analysis\u003c/h2\u003e\u003cp\u003eMineral composition of chicken meat loaf was determined according to the procedure of [\u003cspan citationid=\"CR22\" class=\"CitationRef\"\u003e22\u003c/span\u003e] with slight modifications. Approximately 1 g of homogenized sample was digested with 15 mL of a perchloric acid and nitric acid mixture (1:4, v/v) under gentle heating until a clear solution was obtained. After cooling, the digest was diluted to 100 mL with triple-distilled water and filtered through Whatman No. 40 filter paper. The mineral content of the filtrates was quantified using an Atomic Absorption Spectrophotometer (AA-6880, Shimadzu Corp., Japan) and Inductively Coupled Plasma Mass Spectrometer (Aginet 5800 ICP-OES), while potassium concentration was determined separately using a Flame Photometer. Stock solutions of trace minerals (1000 \u0026micro;g/mL) were prepared in double-distilled water and diluted to yield working standards between 1 and 25 ppm for calibration of Co, Cr, Cu, Fe, K, Mn, Na, Zn, Ca, and Mg. Instrumental parameters were set according to recommended wavelengths, namely Co (267.716 nm), Cu (327.395 nm), Fe (238.204 nm), K (766.491 nm), Mn (257.610 nm), Ca (422.67 nm), Na (589.592 nm), Zn (213.857 nm), and Mg (248.33 nm), using hollow cathode lamps and an air\u0026ndash;acetylene flame. Phosphorus concentration was determined separately using a UV\u0026ndash;Visible spectrophotometer. For this, a 30 mL aliquot of digested sample was mixed with 10 mL of vanadate\u0026ndash;molybdate reagent in a volumetric flask, incubated for 10 min, and the absorbance was measured at 420 nm against a reagent blank. A standard curve was generated using 0.50\u0026ndash;2.50 mL of a 100 mg phosphorus standard solution, and phosphorus content of the samples was calculated using the standard curve according to the formula:\u003c/p\u003e\u003cp\u003ePhosphorus content (%)\u0026thinsp;=\u0026thinsp;A/100V\u0026times;100\u003c/p\u003e\u003cp\u003ewhere \u003cem\u003eA\u003c/em\u003e is the phosphorus concentration (\u0026micro;g) derived from the calibration curve, and \u003cem\u003eV\u003c/em\u003e is the volume (mL) of the test digest used for color development. All mineral analyses were carried out in triplicate, and results were expressed as mean\u0026thinsp;\u0026plusmn;\u0026thinsp;standard deviation.\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec10\" class=\"Section3\"\u003e\u003ch2\u003e2.3.5. Sensory evaluation\u003c/h2\u003e\u003cp\u003eSensory evaluation was carried out using the eight-point hedonic scale with 8\u0026thinsp;=\u0026thinsp;extremely desirable and 1\u0026thinsp;=\u0026thinsp;extremely poor (Keeton, 1983). A sensory panel (semi-trained) of seven judges drawn from postgraduate students and faculty members of Veterinary College, DUVASU, Mathura, was requested to evaluate the product for different quality attributes, namely, color and appearance, flavor, texture, juiciness, saltiness, mouth coating, meat flavor intensity, and overall acceptability. Freshly cooked chicken patties were served for sensory evaluation at around 40\u0026deg;C in the sensory evaluation room in the late afternoon around 4:00 p.m. Sensory panelists were not allowed to communicate with each other, and plain lukewarm water was given for mouth rinsing in between sensing two samples. A total of three replications were carried out. Each analysis was done in duplicate (n\u0026thinsp;=\u0026thinsp;6), except for sensory studies, where seven sensory panelists did sensory evaluations three times, and n\u0026thinsp;=\u0026thinsp;21 observations were recorded for each sensory attribute.\u003c/p\u003e\u003c/div\u003e\u003c/div\u003e\u003cdiv id=\"Sec11\" class=\"Section2\"\u003e\u003ch2\u003e2.4.Statistical analysis\u003c/h2\u003e\u003cp\u003eThe data obtained in the study for texture profile analysis was statistically analyzed on the \u0026ldquo;SPSS-16.0\u0026rdquo; software package for one-way ANOVA as per the standard methods of [\u003cspan citationid=\"CR37\" class=\"CitationRef\"\u003e37\u003c/span\u003e]. Duplicate samples were drawn for each parameter, and the experiment was replicated thrice (n\u0026thinsp;=\u0026thinsp;6). Data was subjected to one-way analysis of variance and homogeneity tests, and means were compared by using Duncan\u0026rsquo;s (1995) multiple range tests to find the effects between samples.\u003c/p\u003e\u003c/div\u003e"},{"header":"3. Result and discussion","content":"\u003cdiv id=\"Sec13\" class=\"Section2\"\u003e\u003ch2\u003e3.1 Rheology of chicken emulsion\u003c/h2\u003e\u003cp\u003eThe addition of green banana pulp powder affected the behavior of chicken emulsion by showing different trends during the heating cycle as well as frequency. Higher G\u0026prime; modulus than G\u0026Prime; modulus in both temperature and frequency sweeps, which was due to the elastic property of emulsions. The heating cycle indicated a gradual increase in G\u0026prime; and G\u0026Prime; modulus at 20 to 54\u0026deg;C in GB1, 20 to 45\u0026deg;C in GB2, 20 to 48\u0026deg;C in GB3, and 20 to 45\u0026deg;C for LA1 emulsions; however, thereafter (up to 90\u0026deg;C), both moduli increased speedily. An increase in the modulus at 45\u0026ndash;55\u0026deg;C indicates the initial stages of gel network formation due to partial unfolding of myosin [\u003cspan citationid=\"CR34\" class=\"CitationRef\"\u003e34\u003c/span\u003e]. Thereafter, the myosin rod was completely denatured at 63\u0026deg;C and participated in gel network formation. High starch content in the banana peel also interferes in emulsion structure, which might contribute to the weak gel properties of emulsion. Researcher [\u003cspan citationid=\"CR33\" class=\"CitationRef\"\u003e33\u003c/span\u003e] reported that the addition of wheat dietary fiber in surimi acts as an active dehydrating agent with a change in the environment to hydrophobic side chains due to which the solvent gets exposed more upon heating and might lead to nonspecific coagulation effortlessly. This effect leads to a continuous, compact, and dense homogeneous structure of emulsion.\u003c/p\u003e\u003cp\u003eThe weak gel property of the treated emulsion in the frequency sweep might be due to the greater compactness of the emulsion, which results from the higher water binding capacity. Previous research observed an increase in both moduli following a constant behavior on the addition of different concentrations of cassava starch and pea fiber in fermented meat emulsions, indicating a semisolid phenomenon during the entire frequency range [\u003cspan citationid=\"CR13\" class=\"CitationRef\"\u003e13\u003c/span\u003e]. And another study also observed that the addition of caseinate in meat paste showed a stronger gel structure, as the starch contributed a certain degree of stability to the system[\u003cspan citationid=\"CR18\" class=\"CitationRef\"\u003e18\u003c/span\u003e].\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec14\" class=\"Section2\"\u003e\u003ch2\u003e3.2.Physico-chemical properties\u003c/h2\u003e\u003cp\u003eThe emulsion pH and product pH decreased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) with higher levels of green banana pulp powder, which is attributed to the lower pH of bananas compared to lean meat and the cooking effect [\u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e36\u003c/span\u003e]. Emulsion stability of the product was comparable up to 4% of green banana pulp incorporation but decreased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) in GB3 due to the addition of fiber at a higher level. Cooking yield and moisture content increased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) with the incorporation of green banana pulp powder; however, there was no significant difference among the treatments. Higher cooking yield and moisture content in treatments might be attributed to an increase in the viscosity of the product by the incorporation of fiber, which ultimately reduced shrinkage in cooking [\u003cspan citationid=\"CR27\" class=\"CitationRef\"\u003e27\u003c/span\u003e]. Authors also observed an increase in the cooking yield of green banana pulp and soybean hull flour treated meat patties compared to the control [\u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e25\u003c/span\u003e]. Results are also in agreement with [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e], who observed an increase in yield and water-holding capacity of beef burgers on the addition of banana peel and pulp flour.\u003c/p\u003e\u003cp\u003eFat and cholesterol content decreased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) with increased levels of green banana pulp powder, which might be due to the replacement of lean meat with fiber having less fat and no cholesterol content. Protein content decreased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) in GB3, but the protein content of GB1 and GB2 was comparable to C. Ash and total dietary fiber content of patties increased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) with the incorporation of green banana pulp powder due to higher mineral and fiber content in banana flour as compared to lean meat. This might be due to the difference in the composition of banana flour, i.e., moisture 4.8\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04%, fat 1.015\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04%, protein 1.542\u0026thinsp;\u0026plusmn;\u0026thinsp;0.06%, fiber 6.1\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03%, and ash 2.16\u0026thinsp;+\u0026thinsp;0.08%, i.e., high fiber and ash content and low fat and protein content, and free from cholesterol [\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e], compared to lean meat replaced with fiber. These results are also in agreement with [\u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e25\u003c/span\u003e, \u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e], who also observed a significant (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) decrease in protein, fat, and cholesterol content along with a significant (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) increase in moisture, ash content, crude fiber content, and cooking yield value with an increased level of dried carrot powder in chicken cutlets.\u003c/p\u003e\u003cp\u003eWater activity of patties decreased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) with the incorporation of green banana pulp powder due to the higher water bonding capacity of banana flour, which increased bound water content in the product, making it unavailable for the growth of microorganisms. In a study [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e, \u003cspan citationid=\"CR7\" class=\"CitationRef\"\u003e7\u003c/span\u003e] also observed an increase in yield and water-holding capacity of beef burgers with the addition of banana peel and pulp flour. There was no significant difference between control and treatments for fat retention as well as moisture retention values; however, values increased slightly in treatments compared to control. This might be due to the water and fat holding capacity of natural fibers [\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e20\u003c/span\u003e]. This might also be explained as the high total starch content in the banana products gelatinized at high temperatures and absorbed water into starch granules with concomitant swelling [\u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e32\u003c/span\u003e].\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab3\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003ePhysico-chemical properties (Mean\u0026thinsp;\u0026plusmn;\u0026thinsp;S.E.) of functional chicken patties incorporated with different levels of green banana pulp powder\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"6\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eParameter\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eLA1\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eGB1\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eGB2\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eGB3\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eTreatment means\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eEmulsion pH\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e5.61\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e5.55\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e5.43\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e5.29\u003csup\u003ed\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e5.48\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eEmulsion stability (%)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e94.91\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.65\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e94.57\u003csup\u003eab\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.46\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e94.02\u003csup\u003eab\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.56\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e93.16\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.45\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e94.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.28\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eCooking yield (%)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e91.28\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.40\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e92.36\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.37\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e92.44\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.31\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e92.61\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.39\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e92.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.20\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eProduct pH\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e6.05\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e5.83\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e5.62\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e5.41\u003csup\u003ed\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e5.73\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eMoisture (%)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e67.57\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.32\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e68.81\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.39\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e69.43\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.26\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e69.65\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.55\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e68.87\u0026thinsp;\u0026plusmn;\u0026thinsp;0.25\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eFat (%)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e4.70\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e4.10\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e3.80\u003csup\u003ebc\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.11\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e3.54\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e4.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eProtein (%)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e19.27\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.61\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e18.21\u003csup\u003eab\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.43\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e17.76\u003csup\u003eab\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.57\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e17.46\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.48\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e18.18\u0026thinsp;\u0026plusmn;\u0026thinsp;0.28\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eAsh (%)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2.64\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.10\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e2.92\u003csup\u003ebc\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.18\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e3.21\u003csup\u003eab\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e3.53\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e3.07\u0026thinsp;\u0026plusmn;\u0026thinsp;0.08\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eCholesterol (mg/100mg)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e77.96\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;1.09\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e68.12\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;1.15\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e65.92\u003csup\u003ebc\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.68\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e63.17\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;1.66\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e68.79\u0026thinsp;\u0026plusmn;\u0026thinsp;1.28\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eTDF (%)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.34\u003csup\u003ed\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e1.56\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.07\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e2.18\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e3.17\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e1.81\u0026thinsp;\u0026plusmn;\u0026thinsp;0.21\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eFat retention (%)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e90.27\u0026thinsp;\u0026plusmn;\u0026thinsp;0.91\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e90.86\u0026thinsp;\u0026plusmn;\u0026thinsp;0.51\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e91.22\u0026thinsp;\u0026plusmn;\u0026thinsp;0.73\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e91.50\u0026thinsp;\u0026plusmn;\u0026thinsp;0.32\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e90.96\u0026thinsp;\u0026plusmn;\u0026thinsp;0.32\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eWater activity\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.99\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.95\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.96\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0.96\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e0.97\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eMoisture retention(%)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e62.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.39\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e62.97\u0026thinsp;\u0026plusmn;\u0026thinsp;0.31\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e63.09\u0026thinsp;\u0026plusmn;\u0026thinsp;0.35\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e63.17\u0026thinsp;\u0026plusmn;\u0026thinsp;0.25\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e62.88\u0026thinsp;\u0026plusmn;\u0026thinsp;0.17\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eOverall means bearing different superscripts in a row (a, b, c, d\u0026hellip;) differ significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05)\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec15\" class=\"Section2\"\u003e\u003ch2\u003e3.3.Mineral profile analysis\u003c/h2\u003e\u003cp\u003eThe manganese, iron, copper, potassium, and phosphorous content of the product increased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05); however, the zinc content decreased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) with the incorporation of green banana pulp powder. Higher potassium and phosphorous content of treatments than control might be due to higher potassium and phosphorous content of banana as reported by [\u003cspan citationid=\"CR19\" class=\"CitationRef\"\u003e19\u003c/span\u003e]. Researchers also reported potassium is present in abundance in bananas, followed by magnesium, calcium, and phosphorus content [\u003cspan citationid=\"CR16\" class=\"CitationRef\"\u003e16\u003c/span\u003e].\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab4\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eMineral profile analysis (Mean\u0026thinsp;\u0026plusmn;\u0026thinsp;S.E.) of functional chicken patties incorporated with different levels of green banana pulp powder\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"6\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eMineral (mg/100mg)\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eLA1\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eGB1\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eGB2\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eGB3\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eTreatment mean\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eManganese\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.05\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.05\u003csup\u003ebc\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.06\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0.07\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e0.06\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eIron\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.13\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.14\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.15\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0.16\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e0.14\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eCopper\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.44\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.46\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.66\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0.71\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e0.57\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eZinc\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.44\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.26\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.24\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0.24\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e0.30\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePotassium\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e317.90\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.94\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e433.56\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.56\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e449.25\u003csup\u003eab\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.68\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e514.92\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.56\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e428.91\u0026thinsp;\u0026plusmn;\u0026thinsp;0.39\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003ePhosphorus\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e66.62\u003csup\u003ed\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;1.16\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e76.56\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;1.96\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e81.19\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;1.07\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e89.85\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.81\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e78.55\u0026thinsp;\u0026plusmn;\u0026thinsp;1.85\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eOverall means bearing different superscripts in a row (a, b, c, d\u0026hellip;) differ significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05)\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec16\" class=\"Section2\"\u003e\u003ch2\u003e3.4.Texture profile analysis\u003c/h2\u003e\u003cp\u003eAll textural parameters increased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) with increased levels of green banana pulp powder in chicken patties except for fracturability. Higher textural parameter values in treatments might be due to the water-binding properties of starch present in banana pulp. Authors [\u003cspan citationid=\"CR10\" class=\"CitationRef\"\u003e10\u003c/span\u003e, \u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e11\u003c/span\u003e] also observed significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) higher hardness values in chicken frankfurter sausages containing pumpkin fiber than in the control. Similar results for hardness were also recorded by [\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e14\u003c/span\u003e] on the addition of carrot dietary fiber over 3% in dry fermented sausage. Previous research [\u003cspan citationid=\"CR35\" class=\"CitationRef\"\u003e35\u003c/span\u003e, \u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e36\u003c/span\u003e] also observed a significant (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) increase in hardness, springiness, and adhesiveness values in oat flour-treated chicken nuggets. In the present study, results are also in agreement with [\u003cspan citationid=\"CR17\" class=\"CitationRef\"\u003e17\u003c/span\u003e], who observed consistent increased textural properties of model foods supplemented with cauliflower fiber after cooking. However, authors [\u003cspan citationid=\"CR20\" class=\"CitationRef\"\u003e20\u003c/span\u003e] observed less adhesiveness and springiness with no change in gumminess and chewiness values of cereal and fruit fibers added to low-fat dry fermented sausages.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab5\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 5\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eTexture profile analysis (Mean\u0026thinsp;\u0026plusmn;\u0026thinsp;S.E.) of functional chicken patties incorporated with different levels of green banana pulp powder\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"6\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eParameter\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eLA1\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eGB1\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eGB2\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eGB3\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eTreatment means\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eHardness (N/cm\u003csup\u003e2\u003c/sup\u003e)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e31.47\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;1.33\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e42.58\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;1.88\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e49.19\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;4.33\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e49.26\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;4.06\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e44.44\u0026thinsp;\u0026plusmn;\u0026thinsp;2.15\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eFracturability (Ns)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.11\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.13\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.13\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0.12\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e0.12\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eSpringiness (cm)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.40\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.51\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.72\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0.73\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e0.66\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eCohesiveness (ratio)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.20\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.21\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.29\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0.31\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e0.25\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eGumminess(N/cm\u003csup\u003e2\u003c/sup\u003e)\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e6.46\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.45\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e8.78\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.99\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e12.78\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;2.27\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e14.52\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;1.54\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e10.63\u0026thinsp;\u0026plusmn;\u0026thinsp;1.10\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eChewiness\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e2.63\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.30\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e5.48\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.52\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e10.52\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;1.15\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e10.89\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.86\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e7.38\u0026thinsp;\u0026plusmn;\u0026thinsp;0.92\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eResilience\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e0.04\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e0.05\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e0.08\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e0.08\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e0.07\u0026thinsp;\u0026plusmn;\u0026thinsp;0.00\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eOverall means bearing different superscripts in a row (a, b, c, d\u0026hellip;) differ significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05)\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec17\" class=\"Section2\"\u003e\u003ch2\u003e3.5.Instrumental color analysis\u003c/h2\u003e\u003cp\u003eThe lightness (\u003cem\u003eL\u003c/em\u003e*) and yellowness (\u003cem\u003eb\u003c/em\u003e*) values of patties decreased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) with an increased level of green banana pulp powder. There was no significant difference in redness (\u003cem\u003ea\u003c/em\u003e*) values between the control and treatments; however, redness (\u003cem\u003ea\u003c/em\u003e*) values increased slightly with increased levels of green banana pulp powder. The possible reason behind these observations might be the enzymatic oxidation of banana pulp by the polyphenol oxidase enzyme during drying, which gave a dark color to the green banana pulp powder and product as well. Study done by [\u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e25\u003c/span\u003e, \u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e] also reported the higher \u003cem\u003eb\u003c/em\u003e* values in chicken nuggets incorporated with 5% added green banana flour.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab6\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 6\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eInstrumental color values (Mean\u0026thinsp;\u0026plusmn;\u0026thinsp;S.E.) of chicken patties incorporated with different levels of green banana pulp powder\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"6\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eParameter\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eLA1\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eGB1\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eGB2\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eGB3\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eTreatment means\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eLightness \u003cem\u003e(L*)\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e47.29\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;2.43\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e43.62\u003csup\u003eab\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.37\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e43.11\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.31\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e43.02\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.32\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e44.26\u0026thinsp;\u0026plusmn;\u0026thinsp;0.69\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eRedness \u003cem\u003e(a*)\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e7.59\u0026thinsp;\u0026plusmn;\u0026thinsp;0.80\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e7.82\u0026thinsp;\u0026plusmn;\u0026thinsp;0.46\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e7.98\u0026thinsp;\u0026plusmn;\u0026thinsp;0.27\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e8.04\u0026thinsp;\u0026plusmn;\u0026thinsp;0.24\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e7.86\u0026thinsp;\u0026plusmn;\u0026thinsp;0.23\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eYellowness \u003cem\u003e(b*)\u003c/em\u003e\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e15.77\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.73\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e8.27\u003csup\u003eab\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.14\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e8.18\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.09\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e7.77\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.13\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e10.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.71\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eOverall means bearing different superscripts in a row (a, b, c, d\u0026hellip;) differ significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05)\u003c/p\u003e\u003c/div\u003e\u003cdiv id=\"Sec18\" class=\"Section2\"\u003e\u003ch2\u003e3.6. Sensory evaluation\u003c/h2\u003e\u003cp\u003eThe color and appearance scores of GB2 and GB3 decreased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) compared to LA1 due to the dark color of the banana pulp powder, which gave it an undesirable color due to enzymatic oxidation. However, scores of GB1 were comparable to LA1. There was no significant difference between control and treatments in saltiness. Flavor, texture, juiciness, mouth coating, meat flavor intensity, and overall acceptability scores of LA1 and GB1 were comparable; however, they decreased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) in GB2 and GB3. Lower acceptability of patties at higher levels of green banana pulp powder incorporation might be due to masking of meat flavor, hard texture, and lower juiciness in the product, which was not liked by sensory panelists. Research done by [\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e6\u003c/span\u003e] reported that beef burgers with the incorporation of 3% green banana peel and pulp flour were acceptable. In a study conducted by [\u003cspan citationid=\"CR25\" class=\"CitationRef\"\u003e25\u003c/span\u003e, \u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e26\u003c/span\u003e] recorded the highest sensory scores in chicken nuggets incorporated with 4% green banana flour and 4% soybean hull flour. In the present study, there was no significant difference between LA1 and GB1 for any sensory attribute.\u003c/p\u003e\u003cp\u003e\u003cdiv class=\"gridtable\"\u003e\u003ctable float=\"Yes\" id=\"Tab7\" border=\"1\"\u003e\u003ccaption language=\"En\"\u003e\u003cdiv class=\"CaptionNumber\"\u003eTable 7\u003c/div\u003e\u003cdiv class=\"CaptionContent\"\u003e\u003cp\u003eSensory evaluation (Mean\u0026thinsp;\u0026plusmn;\u0026thinsp;S.E.) of functional chicken patties incorporated with different levels of green banana pulp powder\u003c/p\u003e\u003c/div\u003e\u003c/caption\u003e\u003ccolgroup cols=\"6\"\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c1\" colnum=\"1\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c2\" colnum=\"2\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c3\" colnum=\"3\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c4\" colnum=\"4\"\u003e\u003c/div\u003e\u003cdiv align=\"left\" class=\"colspec\" colname=\"c5\" colnum=\"5\"\u003e\u003c/div\u003e\u003cdiv align=\"char\" char=\"\u0026plusmn;\" class=\"colspec\" colname=\"c6\" colnum=\"6\"\u003e\u003c/div\u003e\u003cthead\u003e\u003ctr\u003e\u003cth align=\"left\" colname=\"c1\"\u003e\u003cp\u003eAttribute\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c2\"\u003e\u003cp\u003eLA1\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c3\"\u003e\u003cp\u003eGB1\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c4\"\u003e\u003cp\u003eGB2\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c5\"\u003e\u003cp\u003eGB3\u003c/p\u003e\u003c/th\u003e\u003cth align=\"left\" colname=\"c6\"\u003e\u003cp\u003eTreatment mean\u003c/p\u003e\u003c/th\u003e\u003c/tr\u003e\u003c/thead\u003e\u003ctbody\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eColor and appearance\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e7.18\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e7.08\u003csup\u003eab\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e6.95\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e6.80\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e7.00\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eFlavor\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e7.19\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e7.15\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e6.97\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e6.81\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e7.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eTexture\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e7.16\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e7.12\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e6.99\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e6.85\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e7.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eJuiciness\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e7.12\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e7.08\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e6.95\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e6.74\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e6.97\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eSaltiness\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e7.08\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e7.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e7.02\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e6.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e7.03\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eMouth coating\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e6.99\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e6.96\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e6.87\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e6.71\u003csup\u003ec\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e6.88\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eMeat flavor intensity\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e7.12\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e7.10\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e6.92\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.05\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e6.83\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e6.99\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003ctr\u003e\u003ctd align=\"left\" colname=\"c1\"\u003e\u003cp\u003eOverall acceptability\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c2\"\u003e\u003cp\u003e7.13\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c3\"\u003e\u003cp\u003e7.07\u003csup\u003ea\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.04\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c4\"\u003e\u003cp\u003e6.96\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.03\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"left\" colname=\"c5\"\u003e\u003cp\u003e6.90\u003csup\u003eb\u003c/sup\u003e\u0026thinsp;\u0026plusmn;\u0026thinsp;0.02\u003c/p\u003e\u003c/td\u003e\u003ctd align=\"char\" char=\"\u0026plusmn;\" colname=\"c6\"\u003e\u003cp\u003e7.02\u0026thinsp;\u0026plusmn;\u0026thinsp;0.01\u003c/p\u003e\u003c/td\u003e\u003c/tr\u003e\u003c/tbody\u003e\u003c/colgroup\u003e\u003c/table\u003e\u003c/div\u003e\u003c/p\u003e\u003cp\u003eOverall means bearing different superscripts in a row (a, b, c, d\u0026hellip;) differ significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05)\u003c/p\u003e\u003c/div\u003e"},{"header":"4. Conclusion","content":"\u003cp\u003eIncorporating green banana pulp significantly increased the fiber content, fat, cholesterol levels, cooking yield, ash content, and total dietary fiber percentage in the chicken patties. Replacement of lean meat with green banana pulp powder had no adverse effect on instrumental texture and color parameters. Emulsion and product pH, emulsion stability, cooking yield water activity, fat, protein, cholesterol, and water activity decreased; however, cooking yield, ash, total dietary fiber, and moisture content increased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) in treatments compared to the control. All mineral content and textural parameters increased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) on incorporation of green banana pulp except zinc content and fracturability values. All color values and sensory scores decreased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) in GB2 and GB3 except for redness and saltiness. Therefore, GB1\u0026mdash;low-fat, fiber-fortified chicken patties incorporated with 2.0% green banana pulp powder\u0026mdash;was selected as the best treatment.\u003c/p\u003e\u003cp\u003eThese promising findings pave the way for further research to evaluate the in vivo effects of incorporating green banana pulp into chicken patties, highlighting its potential as a functional ingredient. Furthermore, this study supports the utilization of green banana pulp, an underused and readily available resource with valuable bioactive properties, as a strategy to enhance product quality while reducing food waste and production costs.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003ch2\u003e5.Acknowledgement\u003c/h2\u003e\u003cp\u003eThe authors wish to express their gratitude to the staff of the Dept. of GPT, Central Institute of Research on Goats (CIRG), Makdhoom (U.P.), for their constant help and for making laboratory facilities available for the completion of research work.\u003c/p\u003e\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eALKARKHI, A.F.M., RAMLI, S.B., YONG, Y.S. and EASA, A.M. (2010): Physicochemical properties of banana peel flour as influenced by variety and stage of ripeness: multivariate statistical analysis. \u003cem\u003eAsian J. 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Med.\u003c/em\u003e, \u003cstrong\u003e41\u003c/strong\u003e, 486\u0026ndash;492.\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":true,"hideJournal":true,"highlight":"","institution":"DUVASU Mathura ","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Emulsified meat products, fiber fortification, functional ingredients, chicken patties, green banana pulp powder, rheology, physico- chemical properties","lastPublishedDoi":"10.21203/rs.3.rs-7578389/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7578389/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThe study was aimed at developing functional chicken patties with the incorporation of green banana pulp (GB) as a fiber source separately at 2.0, 4.0, and 6.0% levels with the replacement of meat accordingly for the maintenance of emulsion formulation. The developed chicken patties were subjected to the analysis of rheological behaviors, proximate composition and mineral content, and textural and sensory parameters. The total dietary fiber content of the GB Powder was 34.30\u0026thinsp;\u0026plusmn;\u0026thinsp;1.25. The rheological behavior of the emulsion showed higher storage modulus values (G\u0026prime;) than the loss modulus values (G\u0026Prime;) in both temperature and frequency sweeps. Emulsion, as well as pH, emulsion stability, protein, fat, cholesterol content, water activity, and zinc content, was decreased; however, ash and total dietary fiber, cooking yield, moisture, manganese, iron, copper, potassium, and phosphorous content of the product increased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) with the incorporation of green banana pulp powder. All textural parameters increased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) with an increased level of green banana pulp powder in chicken patties, except fracturability. The lightness \u003cem\u003e(L*)\u003c/em\u003e and yellowness \u003cem\u003e(b*)\u003c/em\u003e values of patties decreased significantly \u003cem\u003e(P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) with an\u003c/em\u003e increased level of green banana pulp powder. Flavor, texture, juiciness, mouth coating, meat flavor intensity, and overall acceptability scores of controls and GB1 were comparable; however, they decreased significantly (P\u0026thinsp;\u0026lt;\u0026thinsp;0.05) in GB2 and GB3. Therefore, it is concluded that acceptable-quality chicken patties could be developed with the incorporation of 2% green banana pulp powder.\u003c/p\u003e","manuscriptTitle":"Effect of Green Banana Pulp Addition on the Rheology, Physicochemical Properties, Texture, Nutritional Profile, and Sensory Quality of Chicken Patties","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-09-11 06:10:46","doi":"10.21203/rs.3.rs-7578389/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"320372fd-b9a0-4c73-ae9f-393dcebf76b0","owner":[],"postedDate":"September 11th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[{"id":54472544,"name":"Food Chemistry"},{"id":54472545,"name":"Animal Science"},{"id":54472546,"name":"Food Science \u0026 Technology"}],"tags":[],"updatedAt":"2025-09-11T06:10:46+00:00","versionOfRecord":[],"versionCreatedAt":"2025-09-11 06:10:46","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-7578389","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7578389","identity":"rs-7578389","version":["v1"]},"buildId":"XKTyCvWXoU3ODBz1xrDgd","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}