Texture profile analysis of low fat milk nuggets prepared with 2% fat corrected milk and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour

DOI: 10.18805/ajdfr.DR-1224    | Article Id: DR-1224 | Page : 292-294
Citation :- Texture profile analysis of low fat milk nuggets prepared with 2% fat corrected milk and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour.Asian Journal Of Dairy and Food Research.2017.(36):292-294
Jyanendr Kumar Shahi, Ragini Kumari, Rakesh Kumar, Geeta Chauhan and Sanjeev Kumar Roy rakesh05vet@gmail.com
Address : Division of Livestock Products Technology, Indian Veterinary Research Institute, Izzatnagar-243 122, Bareilly, India.
Submitted Date : 25-02-2017
Accepted Date : 22-09-2017

Abstract

Texture profile analysis of any food product shows correlation with sensory and overall consumer acceptability of the developed milk products. Instrumental  texture profile analysis was conducted on low fat milk nuggets prepared with 2% fat milk coagulum and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour. The texture profile analysis results showed higher values for hardness, springiness, cohesiveness, gumminess and chewiness for the milk nuggets prepared with 2% fat milk coagulum as compared to the nuggets prepared with skim milk coagulum. 

Keywords

Barnyard millet flour (BMF) Finger millet flour(FMF) Low fat milk nuggets Sensory acceptability Texture profile.

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