Utilization of apple pomace powder as a fat replacer in goshtaba: a traditional meat product of Jammu and Kashmir, India

Abstract

Apple pomace powder was evaluated as a fat replacer at different levels (1–5 %) in low fat goshtaba formulations and was subjected to physico-chemical, texture and sensory analysis. Low fat control (TC) and products formulated with apple pomace powder (T1, T2 and T3) were significantly higher in protein, moisture and ash contents but, lower in fat content than the T0 (p < 0.05). The TC had significantly lower yield and higher reduction in diameter and thickness than the high fat control (T0) and low fat products with apple pomace powder (p < 0.05). The thiobarbituric acid reactive substances value, metmyoglobin percent and pH were lower in products formulated with apple pomace powder than both high fat and TC products. Colour values indicate that lightness was significantly higher in T0 but, redness in TC (p < 0.05) and yellowness in low fat products with varying levels of apple pomace powder (p < 0.05). The T0 goshtaba was significantly higher in hardness, cohesiveness, gumminess, and chewiness but, lower in springiness than low fat products with or without apple pomace powder (p < 0.05). Sensory evaluation indicated that goshtaba products in which fat content was reduced from 20 to 10 % and supplemented with 1 and 3 % apple pomace powder had overall palatability that were similar to the T0 (20 %) goshtaba.