Recipe Development and Sensory Evaluation of Bone Broths Prepared from Beef, Chicken, and Chevon
DOI:
https://doi.org/10.54536/ajaas.v5i1.7820Keywords:
Beef, Bone Broth, Chevon, Chicken, Functional Food, Product Development, Sensory EvaluationAbstract
Bone broth is a traditional animal-based liquid food product that is made by prolonged simmering of animal bones, meat, cartilage, and connective tissues. It has gained renewed interest as a nutrient-rich and value-added food product due to its sensory appeal and culinary versatility as well as its potential contribution to dietary protein, mineral, collagen-derived products and flavor-active peptides. The current study was undertaken to formulate bone broth preparations using beef, chicken and chevon and to determine the sensory acceptability of bone broths prepared using different beef, chicken and chevon. Fresh meat-bearing bones of beef, chicken and chevon were purchased from a local market and cleaned, roasted and simmered in water for 24 hours. Apple cider vinegar, vegetables, salt and selected spices were added at the beginning. The ready samples of broth were assessed by a panel of trained ten assessors using a five-point hedonic scale on the color, aroma, taste, texture, and overall acceptability. The overall acceptability score of the broths prepared with chicken bones was the highest, with chevon bone broth following closely, and beef bone broth receiving the lowest score. It was desirable to use chicken broth due to its light golden hue, weak aroma, harmonious flavor and smooth mouthfeel. The chevon broth was averagely acceptable simply because of its unique strong flavor and slightly higher viscosity. Beef broth was not as popular due to their darker color, strong smell, more difficult to taste, and more oily to mouthfeel. The results showed that the chicken bone broth has a relatively higher potential for the further development of the products and consumer- oriented testing in Bangladesh. Nevertheless, more investigations with a larger group of consumers, repeated experiments, measurement of instrumental quality and statistical examination are suggested.
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Copyright (c) 2026 Fahad Bin Islam, Md.Tamjid Hossain, Md. Kamaluddin Tuhin
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