Asian Journal of Dairy and Food Research, volume 32 issue 2 (june 2013) : 149-151

STUDIES ON COMPOSITION AND SENSORY QUALITY OF FAT REDUCED CHEVON SALAMIS INCORPORATED WITH GLUTINOUS RICE FLOUR

S.K. Laskar*, Nashrin Jebin, D.R. Nath, M. Hazarika.

Affiliations

¹College of Veterinary Science, Assam Agricultural University, Guwahati- 781 022, India

Submitted|
First Online |
doi

Cite article:- Laskar* S.K., Jebin Nashrin, Nath D.R., Hazarika. M. (2024). STUDIES ON COMPOSITION AND SENSORY QUALITY OF FAT REDUCED CHEVON SALAMIS INCORPORATED WITH GLUTINOUS RICE FLOUR. Asian Journal of Dairy and Food Research. 32(2): 149-151. doi: .

ABSTRACT

The proximate composition and sensory quality of fat reduced chevon salamis prepared by incorporating goat fat (GF) and glutinous rice flour (GRF) at three different levels viz. 15 % GF + 5 % GRF ( T1), 10 % GF + 10 % GRF(T2) and 5 % GF + 15 % GRF(T3) were evaluated. The control product contained 20 per cent GF and no glutinous rice flour. The per cent crude protein and total ash contents did not reveal much variation among the different formulations. Significant difference (P

KEYWORDS

REFERENCES

Anjaneyulu, A.S.R., Thomas. R and Kondaiah. N. (2007). Technologies for value added buffalo meat products – A review. Am. J. Food. Technol.2:104-114.
A.O.A.C.( 1995). Official Methods of Analysis. 15th edn. Association of Official Analytical Chemists. Washington, D.C.
Das, P., Neog,P., Laishram, P.D. and Gogoi,M.( 2005). Nutrient composition of some cereals and pulses based recipes of Assam, India., J. Human Ecology 17 (4): 237-246.
Dawkins, N. L., Phelps,O., McMillin, K.W. and Forrester, I.T. (1999). Composition and Physico-chemical properties of chevon patties containing oat bran. J. Food Sci. 64 : 597-600.
Huda, N., Y.H. Shen, Huey, Y.L., Ahmad, R. and Mardiah A.1 (2010).Evaluation of Physico-Chemical Properties of Malaysian Commercial Beef Meatballs, Am. J. Food Technol. 5 :13-21
Huda, N., Ismail, I. and Ahmad, R.2 (2010). Physicochemical Properties of Low-Fat Duck Sausage Formulated with Palm Oil, Asian J.Poult. Sci. 4 : 113-121.
Huang, Y. H., Yang, H. S ., Jeong, J. I., Kim, J. H., Park, G. B. and Joo, S. T.( 2009). Properties of low-fat sausages made from duck meat with cereal flours. Poult. Sci. 88: 1452-1458.
Kumar, B. R., Kalaikannan, A. and Radhakrishnan, K. T. (2007). Studies on Processing and Shelf Life of Pork Nuggets with Liquid Whey as a Replacer for Added Water. Am. J. Food Technol. 2: 38-43
Nag, S., Sharma, B. D. and Kumar,S.( 1998). Quality attributes and shelf life of chicken nuggets extended with rice flour Indian J. Poult. Sci. 33: 182-186.
Nisar, M. P. U., Chatli, M. K. and Sharma, D. K. ( 2009). Efficacy of tapioca starch as a fat replacer in low-fat buffalo meat patties. Buffalo Bulletin 28 (1): 18-25.
Shand, P. J. (2000). Textural, water holding, and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley. J. Food Sci. 65 : 101–107.
Sharma,K., Mendiratta, S.K. and Sharma, B.D.( 2011). Physico-chemical, Sensory and Lipid Profile of Low-fat Chicken Nuggets Incorporated with Carrageenan as Fat Replacer Int. J. Meat Sci. 1: 70-76
Snedecor, G. W. and Cochran, W. G. ( 1994). Statistical Methods, 1st Edn. East West Press Pvt. Ltd., New Delhi.
Yang, H.S.,Kim,G.D.,Choi,S.G.and Joo, S.T.( 2010). Physical and sensory properties of low fat sausage amended with hydrated oatmeal and various Meats. Korean J. Food Sci. Ani. Resour. 30 (3) :365-372.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

STUDIES ON COMPOSITION AND SENSORY QUALITY OF FAT REDUCED CHEVON SALAMIS INCORPORATED WITH GLUTINOUS RICE FLOUR

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board