Title: DEVELOPMENT OF FIBER ENRICHED FUNCTIONAL CHEVON SAUSAGES INCORPORATED WITH RICE BRAN
Authors: Karunakara KN, V Pathak, M Goswami and T Khanam
Source: Ruminant Science (2018)-7(2):229-232.
Cite this reference as: Karunakara KN, Pathak V, Goswami M and Khanam T (2018). Development of fiber enriched functional chevon sausages incorporated with rice bran. Ruminant Science 7(2): 229-232.
The present study was carried out to develop low salt, fiber enriched chevon sausages with incorporation of herbal blend and rice bran. Preliminary trials were carried out to prepare low salt chevon sausages with incorporation of different herb blend mixture and one herb blend at 1% replacing 50% salt was selected as best salt replacer. The functionality of low salt chevon sausages was further improved in terms of fiber enrichment by incorporation of rice bran at three different levels i.e. 5% (R1), 10% (R2) and 15% (R3) respectively. Physico- chemical properties viz. emulsion pH, product pH, cooking yield and emulsion stability increased significantly (P<0.05) with addition of rice bran. Among proximate parameters, moisture and protein content had no significant difference, however fat and ash content increased significantly (P<0.05). Lightness and redness values decreased significantly (P<0.05) whereas there was no significant difference in yellowness values between control and treatments. All sensory attributes including overall acceptability scores decreased significantly (P<0.05) in R2 and R3. Therefore, low salt fiber enriched functional chevon sausages incorporated with 1% herbal blend and 5% rice bran was selected as the best treatment.
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