STUDIES ON PRODUCTION, PHYSICOCHEMICAL AND SENSORY PROPERTIES OF A STANDARD KILISHI-INGREDIENT MIX POWDER

The quality of kilishi, a sun dried roasted meat product vary consider ably due to lack of consistent standardized non meat ingredient portio n (spices and condiments) used for its preparation, Iri this study, an instant standard kilishi ingredient nix, powder was developed, The mi x powder contained 9.1% moisture, 49.7% protein, 8.3% fat, 3.2% fibre, and 4.4% ash. Particle size of the mix developed was finer than the t raditional one. Yield of kilishi increased with increasing-concentrati on; of the standard mix powder used,or infusion, The highest yield (87 %) was obtained at: 60% slurry concentration of the mix compared to 59 % yield-when when traditional paste was used for infusion. Sensory att ributes of kilishi produced using 60% slurry concentration of the stan dard mix was rated better than a commercial kilishi product (P < 0.05) .