National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692 Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The chevon patties were developed to increase the functional value with decreasing fat and sodium content. carrageenan and different salt variant of NaCl, KCl, CaCl2 and Mushroom extract were used in different combination and then selected variant was added with Noni as natural antioxidant and finally patties 0.6 % carrageenan, proportionate blend of NaCl, KCl, and CaCl2 and 3% noni as antioxidants was found superior and most acceptable by the sensory panelists, hence, selected for further storage stability under refrigeration. The pH, TBA, FFA, peroxide value and microbial counts of functional chevon patties was significantly (P<0.0.5) lower as compared to control during storage. With the advancement of storage time these were increased significantly (P<0.05). However, rate of oxidation in functional chevon patties were considered lower than control as evidenced in estimated value of FFA and PV. Functional chevon patties showed significantly (P<0.05) higher scores for flavor, juiciness and texture from 12th day of storage period. Gradual decreases in all sensory attributes were noticed during storage, however, significantly (P<0.05) higher scores in functional chevon patties as compared to control was observed throughout the storage. From the study it was concluded that the developed low fat low sodium enriched with antioxidants chevon patties may be considered as health full functional product which was very well accepted up to 15 day under refrigeration.
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