This book is prepared based on a reasearch work to find the
economic utilization and disposal of chicken skin normally not
prefered by consumers. Skin makes about 10-14% of dressed weight of
birds containing about 13% protein. Without its proper use its an
economic loss and causing pollution to the environment. This books
enatils the use of chicken skin in an Indian oil fried snack called
murukku. The use of skin was tried either as raw minced or as
cooked & powdered in the standard recipe of the product. The
products found to be well acceptable and stable at room temperature
upto Based on the findings of the study it was concluded that:
1.The recipe and procedure for preparing murukku was standardized
for incorporation of chicken skin. 2.The raw and powdered chicken
skin were found to be equally suitable for incorporation in
murukku. However, powder is more suitable for much higher level of
incorporation. 3.Among the levels studied, 10% raw chicken skin was
found to be optimum in terms of physicochemical and sensory
quality. 4.In case of skin powder, up to 7.5% level could be
incorporated without affecting quality with higher protein content.
5.Two products selected f
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