Effect of Casein and Oat Flour on Physicochemical and Oxidative Processes of Cooked Chicken Kofta

Chicken kofta prepared by using minced meat (72%) and optimized quantities of oat
flour (8%), casein (2.5%) and refined wheat flour (7%), was treated as experimental
product (OFC). The product containing refined wheat flour (10%), hydrogenated
fat (7.5%) andwithout oat flour and casein was treated as control. The steam cooked
kofta was sealed with air or nitrogen gas and stored at 4 � 2C for 15 days. Inclusion
of oat flour and casein resulted in higher (P � 0.05) yield and lower fat (P � 0.05) in
OFCas comparedwith control.TheOFCsampleswere harder,gummy, cohesive and
chewy compared with control. Casein and oat flour were inhibitory toward oxidation
in kofta. Changes in Hunter color (L, a, b, hue and chroma) were marginal. The
kofta containing oat flour and casein had better inhibition of oxymyoglobin oxidation.
The nitrogen-product was microbiologically safe and sensorily acceptable
during the 15 days of storage.