Abstract
The objective of the study was to develop functional pork patties incorporated with dried kinnow pomace (DKP) powder as a fiber source. Four different levels of DKP powder viz. 0% (Control), 2% (T-1), 4% (T-2) and 6% (T-3) were used by the replacement of lean meat in the pre-standardized formulation. The cooked product was analyzed for various physico-chemical properties, proximate composition, instrumental texture and color profile, and sensory quality parameters. A significant improvement in quality attributes and functionality was observed in pork patties with addition of DKP powder. Cooking yield and emulsion stability significantly (P<0.05) increased with the incorporation of DKP powder and was reported highest for T-3. Fiber content increased amongst treated products. Color profile varies significantly, however, textural attributes improved positively with the incorporation of DKP powder. At 4% level of inclusion, sensory analysts rated the treated products in ‘very good’ quality. It can be concluded that functional fiber enriched pork patties with improved cooking yield, emulsion stability, textural profile and sensory quality can be successfully developed with incorporation of 4% Dried Kinnow Pomace powder.
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