author(s)
Sadiya Sajad, SR Ahmad, Snober Irshad, AI Qureshi, Aaliya Fayaz, Farukh Mehraj and Heena Jalal

abstract
Consumers are increasingly concerned about their health and pay more attention to their lifestyle and the healthiness of their diet, leading to an increase in the demand of functional foods of natural origin, which are very useful in decreasing the incidence of many chronic illnesses. Hence, a study was carried out to assess the effect of extract obtained from one of the rich and natural source (dandelion) of antioxidants and other functional ingredients on quality of chicken meat loaves. The results revealed that the cooking yield of chicken meat loaves showed a non-significant (P>0.05) increase with increase in levels of extract. The percent moisture as well as protein showed a non-significant (P>0.05) increase whereas the percent fat content showed a non-significant (P>0.05) decrease upon addition of the extract. The percent ash content showed a significant (P≤0.05) increase with increase in levels of extract and was higher at 10% level of extract incorporation. The antioxidant activity in terms of DPPH-RSA value showed a significant (P≤0.05) increase with increase in levels of extract and was highest at 10% level. Sensory evaluation of the products revealed a non-significant (P>0.05) difference in various attributes of control and all the other treatments containing dandelion extract. Therefore, it was concluded that even at 10% level of dandelion leaf powder extract, the chicken meat loaves so prepared were rich in different functional properties including the antioxidant potential.