Effect of inulin on physico-chemical, textural and sensory characteristics of reduced fat lamb nuggets
Title: Effect of inulin on physico-chemical, textural and sensory characteristics of reduced fat lamb nuggets
Authors: YP Gadekar, AK Shinde and SA Karim
Source: Ruminant Science (2017)-6(1):155-161.
Cite this reference as: Gadekar YP, Shinde AK and Karim SA (2017). Effect of inulin on physico-chemical, textural and sensory characteristics of reduced fat lamb nuggets. Ruminant Science 6(1):155-161.
A study was undertaken to develop reduced fat lamb nuggets by the replacement of added fat with inulin at 2.5 and 5% levels, in such a way that the control formulation contained 10% of added fat, while T1 and T2 contained 7.5% and 5% of added fat, respectively. The product yield was higher (P<0.05) in control lamb nuggets. The proximate composition of nuggets revealed lower (P<0.05) fat content in T2 formulation. The pH and shear values of nuggets were comparable. The water activity of the control nuggets was significantly higher. The lightness (L) value of nuggets from T2 group was significantly lower (P<0.05) compared to control and T1 nuggets. Texture profile analysis of lamb nuggets was affected due to the incorporation of inulin. Except juiciness, all sensory attributes remained unaffected with fat replacement. The inulin could be used at 2.5% level as a fat replacer and prebiotic ingredients to lamb nuggets.
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