M. Anna Anandh

Effect of Cooked Unripe Plantain Incorporation on the Quality Characteristics of Chicken Meat Patties

M. Anna Anandh · Advances in Research · 2026

Background: Incorporating plant-derived ingredients into chicken meat patties may alter their technological, compositional and sensory properties. The effects of cooked shredded unripe plantain used to replace part of the meat remain insufficiently characterised. Objective: This...

Open access Research Article 10.9734/air/2026/v27i61760

Quality and Acceptability of Chicken Meat Cutlets Incorporated with Cooked Unripe Plantain with Peel

M. Anna Anandh, G. Gawdaman, R. K. Kanimozhi, M. Prema & R. Karthick · Journal of Scientific Research and Reports · 2026

Background:  Chicken meat cutlets commonly use cooked mashed potato as a binder and extender, while incorporation of fibre-rich plant ingredients may improve their functional and nutritional characteristics. Cooked unripe plantain with peel contains starch and dietary fibre that...

Open access Research Article 10.9734/jsrr/2026/v32i104541