Parameters       Control             Colocasia levels (%, hydrated 1:1)
            5             7.5             10
Cooking yield (%) 82.91 ± 2.02 a 86.93 ± 0.48 ab 88.76± 1.09 b 90.10 ± 1.12 b
Product pH 6.18 ± 0.00 6.17 ± 0.00 6.15 ± 0.00 6.14 ± 0.02
Shear force Value (Kg/Cm2) 0.63 ± 0.00 a 0.49 ± 0.01 b 0.45 ± 0.00 c 0.37 ± 0.00 d
Aw 0.941 ± 0.00 a 0.932 ± 0.00 b 0.935 ± 0.00 c 0.939 ± 0.00 a
*Mean ± S.E. with different superscripts in a row differ significantly (P<0.05), n1 (CY) =3, n2 (Physico-chemical parameter) =6, n3 (SFV) =30 for each treatment.
Table 2: pH, Cooking yield, Shear force value and Water activity (aw) of restructured chicken meat blocks extended with different levels of colocasia (Mean ± S.E.)*.