KMAN Publication Inc. Journal of Poultry Sciences and Avian Diseases 2981-135X 4 Serial Number 14 2026 02 22 Nutritional and Qualitative Characteristics of Chicken Patties Incorporated with Green Banana Pulp Nutritional and Qualitative Characteristics of Chicken Patties Incorporated with Green Banana Pulp 1 12 10.61838/kman.jpsad.173 EN Journal Article <p>This study aimed to develop 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 (<em>p&lt;0.05</em>) with the incorporation of green banana pulp powder. All textural parameters increased significantly (<em>p&lt;0.05</em>) 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 (<em>p&lt;0.05</em>) 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 (<em>p&lt;0.05</em>) 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.</p> https://journals.kmanpub.com/index.php/jpsad/article/download/6074/11608