Abstract
The aim of the present study was to optimize processing strategies for development of functional pork product with enhanced fiber content. Four different levels of inulin powder (0-control, 1-T1, 2-T2, and 3 %-T3) were incorporated in pork loaves by replacing lean meat. The cooked products were subjected to analysis for various physicochemical, proximate, instrumental texture, color profile and sensory quality attributes. The processing quality and functionality of the pork loaves were improved upon incorporation of inulin. There was significant (P < 0.05) improvement in cooking yield and emulsion stability in treated products than control and recorded highest for T-3. The crude fiber content increased by 250 % in treated products with enhanced fat retention and reduced calorific value than control. Instrumental color profile, lightness (L*), redness (a*) and hue (H*) increased significantly (P < 0.05) in treatment groups than control. The determinants of texture profile improved positively upon inulin incorporation. Sensory panelists rated the products to be of ‘very good to excellent’ quality. It can be concluded that pork loaves with improved sensory scores, cooking yield, color and textural profile have been effectively developed with the inclusion of 2.0 % inulin powder.
Published Version
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