Development and quality evaluation of chicken meat dip fortified with vitamin A and calcium

The present study aimed to develop a nutritionally enriched chicken meat dip incorporated with carrot purée and sesame seed powder and to evaluate its quality characteristics. Two formulations were prepared: a control (T1) without sesame seed powder and a fortified treatment (T2) with sesame seed powder as a natural source of calcium. Both formulations were analyzed for proximate composition and sensory attributes. The moisture content ranged from 70.84% to 74.84%, while crude protein content varied between 13.67% and 13.83%, indicating that the product is a good source of high-quality protein. Fat content was significantly higher in T2 (10.39%) compared to T1 (8.45%), due to sesame seed incorporation. Ash and calcium contents were also higher in T2, reflecting improved mineral composition, whereas vitamin A content (185 µg) remained similar in both treatments due to carrot purée addition. The incorporation of plant-based ingredients contributed to dietary fibre enrichment, enhancing the functional value of the product. Sensory evaluation revealed that both formulations were well accepted, with scores ranging from 7.21 to 7.65 on an 8-point hedonic scale. However, T2 recorded significantly higher scores for appearance, flavour, consistency, taste, and overall acceptability. The improved sensory quality of T2 may be attributed to enhanced fat content, emulsion stability, and the flavour-enhancing properties of sesame seeds, while carrot purée contributed to improved colour and antioxidant potential.