Development and quality evaluation of chicken cutlets prepared with soybean flour

Abstract

The objective of this study was to standardize the incorporation levels of Soybean flour in the formulation of chicken cutlets. Four formulations were prepared with varying inclusion levels: 0% (T1), 5% (T2), 10% (T3), and 15% (T4). These formulations were evaluated for their physicochemical properties, sensory attributes, and microbiological quality. Results indicated that the optimal level of Soybean flour incorporation was 5% (T2) for the preparation of chicken cutlets. Furthermore, the study demonstrated that chicken cutlets prepared with the standardized formulation could be safely stored in low-density polyethylene (LDPE) bags under refrigerated conditions (4 °C) for up to six days without significant compromise in quality.