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Article
Publication date: 4 November 2021

Narendra Kumar Nayak and Vikas Pathak

The study aims to develop low-sodium chevon patties from low-fat emulsion using various salt substitutes (KCl, CaCl2 and mushroom extract) in different combination without…

87

Abstract

Purpose

The study aims to develop low-sodium chevon patties from low-fat emulsion using various salt substitutes (KCl, CaCl2 and mushroom extract) in different combination without affecting the quality of the products.

Design/methodology/approach

Efficacy of salt substitutes was assessed for the development of low-sodium chevon patties. The developed products were assessed for various physicochemical properties, instrumental texture and color profile, estimation of mineral and sensory attributes.

Findings

Significant difference (p < 0.05) in mineral content was observed among the patties developed with different salt blends. Sodium content was reduced to the level of 38.07% in salt-substituted chevon patties. Calcium content was significantly (p < 0.05) higher in LS2, LS3 and LS4 salt-substituted chevon patties. Hardness, gumminess and chewiness values were significantly (p < 0.05) higher, and the springiness value was significantly (p < 0.05) lower in control chevon patties compared to treatments. Flavor and saltiness were significantly (p < 0.05) lower in LS1, LS3 and LS4 compared to control. However, flavor, juiciness and saltiness as well overall acceptability scores for LS2 were superior and widely accepted among the sensory panelists.

Practical implications

Based on sensory attributes and physicochemical properties, it is concluded that LS2 salt blend may suitably be used as excellent salt replacer to develop low-sodium chevon patties.

Originality/value

Innovative findings of the experiment strengthen the current literature available on functional animal food products. Further, it provides one of the important natural alternatives to develop low-sodium meat products with special reference to chevon. Looking to increase attention toward health of the consumer and increase in the risk of cardiovascular diseases, the demand of low-sodium products is very high. Therefore, this may be the excellent choice without affecting the quality and sensory attribute of the products.

Details

British Food Journal, vol. 124 no. 9
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 11 November 2019

Brijesh Kumar, Veer Pal Singh, Vikas Pathak and Akhilesh K. Verma

This paper aims to assess the effect of natural antioxidants (Tulsi, Lemon grass and Aloevera) on sensory and microbiological quality as well as on Thiobarbituric acid (TBA…

156

Abstract

Purpose

This paper aims to assess the effect of natural antioxidants (Tulsi, Lemon grass and Aloevera) on sensory and microbiological quality as well as on Thiobarbituric acid (TBA) values of Redplum and Sahiwal-based milk smoothies stored under refrigeration.

Design/methodology/approach

The smoothies were developed by incorporating optimum level of natural antioxidants, fresh red plum and Sahiwal milk. They were aerobically packaged in low-density polyethylene pouches and stored under refrigeration (4 ± 2°C) till its spoilage. These smoothies were assessed for various storage quality parameters like sensory parameters, microbiological quality and TBA values at regular interval of two days.

Findings

Smoothies made without using natural antioxidants were in good condition for four days, and treated smoothies were stored well for six days. The microbial profile showed significant (p < 0.05) increase in SPC and psychrophilic counts on advancement of storage days. However, no coliform and yeast and mould were detected in all variants of smoothies during storage. TBA values were also increased during storage. But microbial counts and TBA both were under the prescribed limit as described by various organizations. Smoothies treated with Tulsi were found best followed by lemongrass- and aloevera-treated products.

Research limitations/implications

Amino acid and fatty acid profiling may be incorporated to known how the exact nutritional value.

Practical implications

Developed milk smoothies using natural antioxidants may serve the purpose of functional food.

Social implications

As per the authors, today, world is seeking for health providing components with longer product shelf life. Therefore, the product may serve the purpose.

Originality/value

The paper has demonstrated that the Sahiwal milk and red plum-based smoothies were of high acceptability. Their shelf life was found best when treated with Tulsi, Lemon grass and Aloevera natural antioxidants. It was better in all spectrums like lower microbial counts, higher sensory attributes and lower TBA counts as compared to untreated products.

Details

Nutrition & Food Science , vol. 49 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 10 February 2022

Varunkumar H. Mehta, Meena Goswami, Vikas Pathak, Arun Kumar Verma and Vincentraju Rajkumar

This present study was conducted to evaluate the effect of different cooking methods on quality characteristics of turkey meat cutlets, i.e. turkey meat cutlets prepared by deep…

198

Abstract

Purpose

This present study was conducted to evaluate the effect of different cooking methods on quality characteristics of turkey meat cutlets, i.e. turkey meat cutlets prepared by deep frying (DF), turkey meat cutlets prepared by shallow frying (SF), turkey meat cutlets prepared by microwave cooking at 740 MHz for 20 min (MW) and turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying (MS).

Design/methodology/approach

Several preliminary trials were conducted to optimise the formulation, and finally, turkey meat cutlets were prepared, as per the method followed by Singh et al. (2015). These standardised turkey meat cutlets were cooked with four different cooking methods. The best formulation and optimum cooking method were selected on the basis of physicochemical properties and sensory evaluation.

Findings

pH and moisture content of MW were significantly (P < 0.03) higher than DF, SF and MS; however, cooking yield and water activity values of MW and MS were significantly (P < 0.05) higher. DF had significantly (P < 0.02) higher fat content than SF > MS > MW. The values of textural parameters were significantly (P < 0.01) higher in DF, whereas lightness values of MW and redness values of DF were significantly (P < 0.02) higher. Scores of various sensory attributes, including overall acceptability, were significantly (P < 0.03) higher in MS. Therefore, MS – turkey meat cutlets prepared by microwave cooking at 740 MHz for 10 min followed by shallow frying were found optimum.

Originality/value

Cooking methods vary according to the choice and flavour of the consumer. Meat products, especially cutlets, can be cooked with many cooking methods, but it is always good to choose the one method which contains less fat per cent as per the requirement of present-day health-conscious consumer and also retains and add on to the taste of the product. Hence, microwave cooking followed by shallow frying was found as such a cooking method that has the characteristics of both, i.e. less fat content and also is tasty to the tongue.

Details

Nutrition & Food Science , vol. 52 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 24 February 2020

Anita M. Chappalwar, Vikas Pathak, Meena Goswami and Arun Kumar Verma

The purpose of this study is to develop functional chicken patties with incorporation of mango peel powder as a fat replacer.

391

Abstract

Purpose

The purpose of this study is to develop functional chicken patties with incorporation of mango peel powder as a fat replacer.

Design/methodology/approach

Low-fat chicken patties were developed by incorporating mango peel powder as fat replacer at 1.0, 2.0 and 3.0% level to replace 50% vegetable oil in the formulation. The product was evaluated for various physico-chemical properties and sensory attributes.

Findings

There was a significant difference (p < 0.05) between control and treatments for all physico-chemical properties except product pH and protein content. The emulsion pH, emulsion stability, water activity, fat and cholesterol content of mango peel treated chicken patties were significantly (p < 0.01) lower, however, cooking yield, moisture content, fat retention and moisture retention values were significantly (p < 0.01) higher than control. All mineral content decreased significantly (p < 0.05) in treatments except potassium and phosphorous content. Incorporation of mango peel powder had a significant (p < 0.05) effect on textural and colour parameters. Sensory scores decreased significantly (p < 0.05) in treatments, however, the product was well acceptable up to 2% of mango peel powder incorporation.

Originality/value

Fat has an important role in comminuted meat products, its reduction results in rubbery and dry textured products and poses difficulties in terms of flavour and texture. Meat products with high-fat content may exert a great harmful effect on human health such as obesity and high blood cholesterol level. Hence, there is a need for using suitable ingredient, which is able to replace fat without affecting quality. Mango peel may be used as suitable fat replacer at 2% to replace 50% added vegetable fat without affecting quality parameters.

Details

Nutrition & Food Science , vol. 50 no. 6
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 2 January 2018

Meena Goswami, B.D. Sharma, S.K. Mendiratta, U.B. Chaudhary, Vikas Pathak and Nitin Tyagi

The purpose of this paper is to develop and to assess quality characteristics of functional carabeef cookies.

147

Abstract

Purpose

The purpose of this paper is to develop and to assess quality characteristics of functional carabeef cookies.

Design/methodology/approach

Carabeef cookies were prepared with incorporation of 50 percent carabeef powder in a pre-standardized formulation and then were baked at 150-160°C for 35-40 minutes. Developed functional carabeef cookies were incorporated with 50 percent carabeef powder, 10 percent orange pulp fiber as natural fiber source, 1.5 percent guar gum as fat replacer and 20 percent of sodium caseinate as sugar replacer. Cookies were analyzed for various physical properties, proximate parameters physcio-chemical properties, instrumental textural properties, color values, sensory evaluation and complete profile estimation in terms of minerals and fatty acids analysis.

Findings

Functional carabeef cookies had 4.48 times higher protein, 6.13 times higher IDF, 5.47 times higher SDF and 4.47 times higher TDF as compared to normal refined wheat flour (RWF) cookies. Functional carabeef cookies had 34.58 percent lower fat, 19.95 percent less cholesterol and 12.5 percent lower energy content as compared to normal RWF cookies.

Social implications

Functional carabeef cookies had comparatively higher mineral content as well as saturated and unsaturated fatty acids in a desirable ratio. Health-promoting functional carabeef cookies might be a magnificent option to overcome the problem of malnutrition, quite prevalent among lower socio-economical strata people specifically children and women.

Originality/value

Health-promoting functional carabeef cookies had higher nutritional content and acceptability, and thus could be commercialized to improve socio-economic status and health of consumers.

Details

British Food Journal, vol. 120 no. 1
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 9 May 2016

Veer Pal Singh, Vikas Pathak, Sanjay Kumar Bharti, Sushant Sharma and Sadhana Ojha

The purpose of this study is to assess the effect of chicken breeds on quality characteristics of meat nuggets.

173

Abstract

Purpose

The purpose of this study is to assess the effect of chicken breeds on quality characteristics of meat nuggets.

Design/methodology/approach

The formulation of meat nuggets prepared from meat of Cobb-400, Vanraja, Aseel and Kadaknath separately consisted of 60 per cent lean meat. The emulsion was prepared by standard method and moulded into nuggets. Cooking was performed under pressure (120°C/15 Psi for 30 min).

Findings

Emulsion and cooked nuggets both showed no significant differences in pH values among the breeds. Higher moisture and fat content was observed in emulsion and nuggets prepared from Cobb-400, while respective protein and ash was maximum in Kadaknath and Vanraja meat-based emulsions and nuggets. The per cent emulsion stability (87.04 ± 0.45) and cooking yield (85.24 ± 0.06) was reported highest in Cobb-400, which indicates the better water holding capacity and suitability of Cobb-400 meat for the development of nuggets at six weeks of age. The mean sensory scores for colour and appearance (7.12 ± 0.28), as well as flavour (7.00 ± 0.04), were significantly (p < 0.05) higher in Cobb-400 nuggets and lowest in Kadaknath (6.21 ± 0.03 and 6.65 ± 0.06). However, no significant differences were noticed in other sensory attributes among treatments.

Research limitations/implications

The fatty acid and amino acid profile analysis may be helpful to understand the original nutritional difference in prepared nuggets.

Practical implications

The study will be off immense help in optimum utilization of meat of locally available chicken breeds for breed-specific and cost-effective product formulations.

Social implications

The products will be acceptable to all commodities because it is made up of chicken meat.

Originality/value

The effect of chicken breeds on meat nuggets is relatively new aspect and essential to establish suitability of meat of locally available chicken breeds for product development.

Details

Nutrition & Food Science, vol. 46 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 26 October 2018

Meena Goswami, B.D. Sharma, S.K. Mendiratta and Vikas Pathak

This study aims to evaluate the quality characteristics of low-fat functional carabeef cookies incorporated with different levels of guar gum.

327

Abstract

Purpose

This study aims to evaluate the quality characteristics of low-fat functional carabeef cookies incorporated with different levels of guar gum.

Design/methodology/approach

Meat cookies were incorporated with 0.5, 1.0 and 1.5 per cent guar gum powder to replace 20, 30 and 40 per cent hydrogenated vegetable fat, respectively. The formulation of low-fat carabeef cookies was maintained by addition of water.

Findings

There was a significant difference (p < 0.02) between control and treatments for all physico-chemical properties, except pH and thickness. The cooking yield increased significantly (p < 0.04) at 1.5 per cent level of guar gum. Moisture, protein and ash percentage increased significantly (p < 0.02) while there was significant (p < 0.00) reduction in fat percentage. The diameter and spread ratio of cookies decreased significantly (p < 0.03) with incorporation of guar gum. The sensory scores were not significantly affected with respect to color and appearance, flavor, texture, crispiness, aftertaste and overall acceptability at 1.5 per cent level. There was no significant difference in hardness and adhesiveness values, as well as color parameters.

Research limitations/implications

The experiment can be further carried out to evaluate complete product profile and storage stability of product under different packaging conditions.

Originality/value

Fat imparts richness and tenderness, improving flavor and mouth feel to processed meat products, but higher fat consumption may lead to various life style diseases. Reducing fat content with fat replacers in meat cookies without affecting the sensory characteristics may be a significant challenge. Guar gum powder may be an excellent option at 1.5 per cent level to replace 40 per cent of hydrogenated vegetable fat without compromising quality attributes.

Details

Nutrition & Food Science, vol. 49 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 8 May 2017

Sadhana Ojha, Vikas Pathak, Meena Goswami, Sanjay Kumar Bharti, Veer Pal Singh and Tanuja Singh

The purpose of present study was to evaluate the quality characteristics of cow?s milk in the holy city Mathura, which is famous for it?s gau dhan and Lord Krishna.

183

Abstract

Purpose

The purpose of present study was to evaluate the quality characteristics of cow?s milk in the holy city Mathura, which is famous for it?s gau dhan and Lord Krishna.

Methodology

The milk samples were collected from dairy shops, vendors and milk producers and evaluated on the basis of various organoleptic tests, physico-chemical properties, proximate estimation and microbiological studies following the standard procedures.

Findings

The milk samples of Township and Chungi areas had more clear appearance and normal texture/consistency than other three areas. No cow milk sample was observed with pure white colour; however, 74 per cent of the samples had normal light yellow colour. No milk sample had rancid/oxidized odour; however, few milk samples contained weedy or absorbed odour. Watery consistency was observed in 50 per cent of the samples, whereas thick, ropy or slimy consistency was observed in 4, 4 and 20 per cent of the samples, respectively. The temperature, pH and specific gravity of milk collected from different regions were lower, but titratable acidity was higher than normal prescribed range (<0.14 per cent). The moisture content of all the samples was higher; however, other proximate parameters showed quite variable values than normal values of cow milk. Out of the total, 28 per cent of the samples of cow milk were positive for formalin. The microbial load was higher than normal prescribed limit.

Original value

Food safety and food security are very much at the top of the agenda in India, so it is of utmost importance to screen the quality of milk and milk products in the market for avoidance of skimming practices and/or adulteration of milk with water and human health problems.

Details

Nutrition & Food Science, vol. 47 no. 3
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 21 December 2021

Anita M. Chappalwar, Vikas Pathak, Meena Goswami, Arun Kumar Verma, V. Rajkumar and Prashant Singh

The present study was conducted to evaluate the effect of banana peel flour as fat replacer on rheological, physico-chemical, textural, mineral content and sensory properties of…

333

Abstract

Purpose

The present study was conducted to evaluate the effect of banana peel flour as fat replacer on rheological, physico-chemical, textural, mineral content and sensory properties of chicken patties.

Design/methodology/approach

Ultra low fat chicken patties were prepared with incorporation of banana peel flour at 0% (C), 1% (BP1), 2% (BP2) and 3% (BP3) levels separately to replace 50% externally added vegetable fat in formulation and evaluated for various quality characteristics and sensory attributes.

Findings

Highest G' and G''? modulus were observed in banana peel powder incorporated emulsion. No cross-point was observed at all ranges of frequency in meat emulsions prepared with banana peel. Among physico-chemical properties, control had significantly (p < 0.05) higher emulsion pH, emulsion stability, product pH, water activity values, fat and cholesterol content; however, cooking yield, moisture and ash content, fat retention and moisture retention values increased significantly (p < 0.05) in treatment patties. Mineral, textural and colour parameters had a significant (p < 0.05) effect except on manganese content and a* values. Various sensory scores decreased significantly (p < 0.05) with increased level of banana peel flour.

Practical implications

Sensory scores of 3% banana peel powder incorporated patties were significantly (p < 0.05) lower than other treatments. There was no significant difference between 1 and 2% banana peel incorporated chicken patties. Therefore, an ultra low fat chicken patties incorporated with 2.0% banana peel flour to replace 50% vegetable fat were selected as the best treatment.

Originality/value

Present global trend and life style are currently driving ready-to-eat healthy meat products and factors include extended working hours, increasing number of single-person households and perception of food as reward. Fat is an important component of meat products and imparts tenderness, improving flavor and mouth feel to processed meat products, like chicken patties. However intake of excess energy in form of saturated and unsaturated fat may lead to various life style diseases in consumers. Hence development of ultra low fat chicken patties with incorporation of fruit waste without adverse effect on sensory properties may be a significant challenge.

Details

British Food Journal, vol. 124 no. 10
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 11 May 2015

Veer Pal Singh, Vikas Pathak, Narendra Kumar Nayak and Sanjay Kumar Bharti

This purpose of this paper was to conduct a study with an aim to reduce the cost of chicken nuggets by replacing part of lean meat with soy flakes. The suitability of chilled…

188

Abstract

Purpose

This purpose of this paper was to conduct a study with an aim to reduce the cost of chicken nuggets by replacing part of lean meat with soy flakes. The suitability of chilled paneer whey was also assessed in place of ice water.

Design/methodology/approach

In the development of chicken nuggets, water-soaked soya flakes at the rate of 20 per cent were used in the formulation. The chilled whey at the rate of 8 per cent of the formulation was used to prevent the rise of temperature during emulsion preparation.

Findings

The product prepared in this way gave 5 per cent more yield than normal preparation in which ice water was used. The protein content in the preparation had gone significantly (p < 0.05) higher and moisture significantly (p < 0.05) lower than the normal control. The other proximate composition of chicken nuggets like fat and ash revealed no significant (p > 0.05) change in the product. Initially, thiobarbituric acid value and pH were observed lower in soya flakes-extended nuggets than the control. The overall acceptability was higher, that might be due to good binding and proper emulsion preparations.

Research limitations/implications

Some experiments on amino acid profile and fatty acid profile are also required for further know-how about the actual nutritional status of chicken meat nuggets.

Practical implications

The products will be of immense value for the nutritional supplement and utilization of by-products like whey. It may also be a cost-effective formulation.

Social implications

The products will be acceptable to all commodities because it is made up of chicken meat.

Originality/value

The cost of the formulation was also lower than the chicken nuggets used without soya flakes and whey because cost of meat was greater than the soya. The whey produced in paneer production costs less or by-product rich in protein materials can be better utilized into valuable products. The developed product seems to have great applications in the food industry and acceptability among consumers.

Details

Nutrition & Food Science, vol. 45 no. 3
Type: Research Article
ISSN: 0034-6659

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