Sensory Properties Of Products Research Articles

Effects of microwave cooking on the physicochemical and sensory properties of seaweed‐based analogue rice

SummaryDespite considerable progress in seaweed‐based analogue rice development, understanding the effects of cooking methods on its physicochemical and sensory properties is an essential area for further investigation. Therefore, this study aims to examine the effects of microwave cooking on the physical and sensory properties of seaweed‐based analogue rice. The experiment was carried out using various microwave power levels (180, 270 and 360 W) and heating duration (5 and 7 min). The optimal condition was achieved at 270 W for 7 min, leading to 94% water absorption, with L*, a* and b* values of 51.99, −0.75 and 8.09 respectively. The texture profile analysis showed hardness, springiness, cohesiveness, adhesiveness and chewiness of 10.52 N, 0.69 mm, 0.60, 71.30 g.s and 4.29 mJ respectively. The check‐all‐that‐apply sensory evaluation was also described the dominant sensory attributes of product. This method also demonstrated greater chemical compound and energy consumption when compared to conventional cooking methods. Eventually, this finding anticipates high rice demand and promotes seaweed‐based analogue rice as a new functional food with convenient cooking methods to address the growing need for efficient and time‐saving food preparation in modern lifestyles.

Modifiye atmosfer ile paketlemenin etli mantının raf ömrü ve kalite özelliklerine etkisi

This study aimed to evaluate the effects of modified atmosphere packaging on the shelf-life and quality characteristics of mantı (a meat-filled pasta product) stored in refrigerator conditions. In this direction, mantı, whose humidity value is reduced to 34% with the pre-drying process, were packaged with different gas mixtures (ambient air, 80% CO2 + 20% N2, 60% CO2 + 40% N2, 40% CO2 + 60% N2, 20% O2 + 40% CO2 + 40% N2) and kept in cold storage for 90 days. In this process, mantı samples were analysed regarding physico-chemical, microbiological, colour and sensory parameters. According to the findings, Escherichia coli, sulfide-reducing anaerobic bacteria and Salmonella spp. were not detected. While total aerobic mesophilic microorganism and mould yeast counts increased throughout storage, they were lowest in packages containing 80% CO2. The high count of microorganisms in the samples packaged with ambient air also showed parallelism with the lipid oxidation values, causing the products to remain below acceptable sensory levels starting from the 60th day of storage. In the modified atmosphere packaging application, the increased amount of carbon dioxide in the package ensured that the texture and flavour properties of the mantı were preserved close to the first day during their shelf life. As a result, the modified atmosphere packaging application preserved the quality characteristics of mantı for a long time, increased their stay in the aisle and allowed them to be acceptable to consumers. While the protective effect increased, especially with the increasing amount of CO2 in the gas composition, the product's sensory properties were also preserved during storage, and economic losses could be prevented.

Application of physical, chemical, and biological preservation strategies and their effect on the shelf life of different types of cooked hams

AbstractImprovement of hygiene practices and process control in meat product facilities is an ongoing topic of importance. Consequently, the meat industry must explore alternatives to extend the shelf‐life of meat products. This study aimed to assess the effectiveness of chemical, biological, and physical strategies at the formulation, pre‐packaging, and post‐packaging stages, respectively, to extend the shelf‐life of cooked ham. Three strategies were tested on different formulations of cooked ham: (1) inclusion of organic acid salts with and without buffered vinegar in the formulation, (2) application of biopreservation cultures during pre‐packaging for the four developed formulations, and (3) high hydrostatic pressure processing (HPP) applied to two pork ham formulations during post‐packaging with and without buffered vinegar. The effect of these strategies was evaluated by measuring shelf life based on lactic acid bacteria (LAB) and mesophilic counts, monitoring pH kinetics, and conducting sensory evaluations focused on indicators of spoilage such as milkiness and swelling. Results revealed that the HPP strategy was the most effective, significantly extending the shelf life of cooked pork ham up to 97 days, with no significant differences observed when combined with buffered vinegar. In contrast, the use of organic acid salts with or without buffered vinegar did not significantly extend the shelf life compared to control hams without preservatives (p > 0.05). Furthermore, significant variations in shelf life were found between batches and types of ham (p < 0.05). Notably, the biopreservation strategy led to a reduction in shelf life reduction.Practical applicationsSliced‐packaged ham is highly susceptible to spoilage, and previous studies investigating the application of organic acid salts, biopreservation cultures, and physical interventions have demonstrated limited effectiveness in extending shelf life under industrial and Colombian market conditions. Moreover, some of these approaches have resulted in alterations to the product's sensory attributes. Consequently, there is a critical need to evaluate alternative strategies that can be easily implemented with current technology, are cost‐effective, acceptable to consumers, and can be validated in an industrial setting. Furthermore, it is crucial to investigate the potential synergistic effects of combining high hydrostatic pressure processing (HPP) with chemical interventions, such as buffered vinegar. Implementing these measures holds the potential to minimize food waste and contribute to enhancing food security. Additionally, the findings of this study present a hypothesis that can contribute to understanding the variations in spoilage between pork and turkey hams.

A COMPREHENSIVE STUDY ON NUTRACEUTICAL FORMULATIONS WITH LODHRA PWDER FOR WOMEN HEALTH

Introduction- One of the most significant therapeutic herbs in the Symplocaceae family is Lodhra (Symplocos racemosa roxb). It possesses several anti-inflammatory, anti-acne, anti-ulcer, antioxidant, and anti-diabetic qualities. It is widely used to treat a wide range of illnesses, including Alzheimer's, PCOS, leprosy, and many more. Objective- The purpose of this study was to develop nutraceutical products incorporating dehydrated Lodhra bark powder, such as Lodhra Powder Chyawanprash and Lodhra Orange Squash, and then assess their sensory and nutritional properties. Method- Along with control (T0), three variations (treatments) of the lodhra powder Chyawanprash T1, T2, and T3 were prepared, which contain 1g, 3 g, and 5g of lodhra powder, respectively. Along with control (T0), five variations (treatments) of the lodhra orange squash (T1, T2, T3, T4 and T5) were prepared, which contain 1g, 2g, 3g, 4 g, and 5g of lodhra powder respectively. The sensory attributes of products were analysed organoleptically by the panel of judges using a 9-point hedonic scale score card. The nutritional composition of value-added products was calculated using AOAC 2020 standard procedure.Result- The lodhra powder product was more nutritious as the addition of lodhra powder increased the fiber content of the product. It can be concluded that the addition of lodhra powder adds a fragrance and taste, and it also enhances the quality of lodhra powder chyawanprash and lodhra orange squash. Conclusion- It was concluded that the addition of lodhra powder added therapeutic value for reducing leucorrhea and improving reproductive health in the female population. It also enhanced the quality of the prepared nutraceuticals.

Acceptability of a balanced energy protein (BEP) supplement for pregnant women in Bangladesh.

Balanced energy protein (BEP) supplementation in pregnancy is recommended in the context of undernutrition for the reduction of small-for-gestational age neonates and stillbirths. To inform an effectiveness trial, we evaluated the acceptability of a packaged, ready-to-eat fortified BEP product among women of reproductive age and their health care providers (HCPs) in rural Bangladesh and explored the feasibility of adhering to daily supplementation. We implemented a formative study using focus groups discussions with women (n = 29) and HCPs (n = 17) to introduce the product and investigate components of acceptability. A "trials of improved practice" activity was conducted in subset of women (n = 16) to evaluate adherence to BEP over a 2-week period, followed by focus group discussions to identify challenges with adherence and strategies employed. Contributors to BEP acceptability included the product's sensory attributes, such as taste, smell and texture; the attractive packaging and informative labelling; and the perceived benefits of use. Participants also identified household and community level factors influencing the adoption of BEP, such as trust in the provider, cultural beliefs on supplement use in pregnancy, and family member tasting and approval. Over the 2-week period, women consumed over 80% of the supplements provided to them and identified strategies for adherence, including visual aids and reminders from family members or providers. HCPs recommended targeted communication messages for mothers-in-law to foster a supportive home environment. Findings informed changes to the BEP product to improve acceptability and shaped the content of communication messages to optimise adherence in a forthcoming effectiveness trial.

Use of Hydrogen-Rich water in rice milk preparation improves the nutritional and sensory properties of product

The effect of using hydrogen-rich water (HRW) in the preparation of rice milk on the nutritional and sensorial properties was evaluated. The physicochemical parameters (pH, Eh7, titratable acidity), sensory properties (color), and minerals (ICP-MS), as well as amino acid (UPLC-ESI-MS/MS), sugar (HPLC-RID), and aroma (SPME–GC/MS) profiles, of four varieties of rice and their milk and waste were examined using Principal Component Analysis (PCA). Results showed that the profile of minerals, sugars, amino acids, and aroma was affected by the use of HRW. HRW-treated milk showed an increase in some essential minerals (Na, Mg, K, Ca, and Se) in some rice varieties. While HRW application enhanced the levels of desirable aroma compounds in milk but not the undesirable ones. This use of HRW allowed to increase in some essential amino acids (Ile, Leu, and Met) in HRW-treated rice milk samples.

Assessing the effectiveness of peanut diacylglycerol oil-ethylcellulose/monoglyceride-based oleogel in sponge cake as a margarine replacer

The aim of this research was to partially substitute margarine with peanut diacylglycerol oil-ethylcellulose/monoglyceride (DAG-EC/MG) oleogel and assess its effect on the texture of sponge cake. Fourier transform infrared spectrometry analysis showed that the carboxyl headgroups of MG could induce van der Waals forces in polar DAG oil, while the glycerol headgroups of MG could induce hydrogen bond interactions with EC in TAG oil. The oil binding capacity (OBC) indicated that all OBC values of DAG-based oleogels were above 95%, which was approximately 20% higher than that of TAG-based oleogels. The morphological analysis showed that the DAG-based oleogel exhibited thinner crystals than the TAG-based oleogel. Differential scanning calorimetry (DSC) analysis demonstrated that the addition of MG could enhance the thermal resistance of DAG-based oleogels. Rheological analysis showed that MG with carboxyl headgroups tended to produce soft gels in polar DAG oil. The hardness of the DAG-based oleogel cake decreased by 88.54% from 20.42 to 2.34 N with the addition of MG, which indicated that MG compensated for the negative influence of EC on the hardness of the DAG-based oleogel cake. The sponge cake with 50% substitution by DAG-based oleogel exhibited satisfactory texture profiles. Additionally, no difference in the overall acceptability was observed between DAG-based oleogels commercial margarine-based cakes. Consequently, DAG-based oleogel cakes are promising bakery products that possess a solid fat content reduction of up to 50% while maintaining bakery product sensory properties.

Drivers of liking and value perception for a new apple cultivar in Italy

PurposeCombining sensory evaluations and hypothetical valuation mechanisms, this study aims to investigate the impact of consumers' product sensory attributes on willingness to pay (WTP) and overall liking for a new apple cultivar.Design/methodology/approachA sample of non-expert participants (n = 122) evaluated the overall liking and just-about-right (JAR) attributes. A variable transformation approach was applied to make linear and interval regression models between the JAR attributes, overall liking scores and participants' WTP.FindingsThe study reveals the high consumer appreciation for the new apple in both hedonic and economic terms. After controlling the anchoring effect's bias, the predicted mean WTP for the new apple cultivar was €3.26 per kilogramme. Crunchiness and flavour significantly affect both participants' overall liking and WTP.Research limitations/implicationsThe main limitation is the non-probabilistic sampling procedure, which does not allow for the generalisation of the results. Penalty analysis for JAR attributes in monetary and hedonic terms is beneficial for optimising the product and evaluating its potential in the marketplace.Practical implicationsThe findings provide helpful directions for product optimisation in future breeding programmes to ensure the long-term sustainability of the new apple cultivars in the marketplace.Originality/valueThis study provides evidence of the beneficial synergy of mixing sensory-oriented research with the behavioural economics field of study.

Effect of cereal bran phenolic profile on Maillard reaction products formation during hydrothermal treatment

Maillard reaction products (MRP) contribute to sensory quality of various foods. Whole grains (WG) are rich in phenols which may influence Maillard reaction pathways during thermal processing and impact WG product sensory attributes. This study investigated how WG phenolic profile affects MRP formation. Amylase-hydrolyzed wheat (white and red) and sorghum (white, red, tannin) brans were hydrothermally processed at 150 °C/6 min, and characterized for MRP using colorimetry, fluorescence spectroscopy, HPLC-MS/MS, and HS-SPME/GC–MS. Bran phenolic structure, and to a lesser extent content, had larger influence on MRP formation than protein/amino acid profile. Polymeric tannins (both in situ and when added to wheat brans) strongly inhibited volatile and non-volatile MRP intermediates and melanoidin formation, likely via their carbocation depolymerization intermediates trapping furans. Principle component analysis demonstrated clear segregation of volatiles formation based on bran phenolic profile. Phenolic composition should be considered in WG product formulation and processing to achieve desired MRP formation.

Autochthonous starter culture selection for Salame Piemonte PGI production

Salame Piemonte is a dry-fermented meat product typical of the Piedmont region in Italy, manufactured using commercial starter cultures. This study aimed to select autochthonous starter cultures (ASCs) that could be used for sausage fermentation in order to strengthen the link with the geographical area of production and improve the sensory properties of the final product. A culture-dependent approach was adopted during three different spontaneous sausage fermentation processes to isolate and characterise the main bacterial resources involved. Dominant lactic acid bacteria (LAB) in each batch were Pediococcus pentosaceus, Latilactobacillus sakei, and Latilactobacillus curvatus; Staphylococcus xylosus was the most dominant coagulase-negative staphylococci (CNS) in all the studied batches. LAB and presumptive CNS isolates were further evaluated for their physiological properties and biotechnological potential. Thereafter, 11 strains were selected and evaluated for safety. Five selected strains (two P. pentosaceus, two L. sakei, and one S. xylosus strain) were used for pilot-scale Salame Piemonte production with seven different strain combinations. Based on the liking test, three ASC combinations led to the highest liking score compared to industrial products. These three ASCs were then used for the second pilot-scale sausage production confirming the high liking score. In summary, the use of P. pentosaceus and S. xylosus ASC significantly improved product sensory properties compared with that obtained using commercial starter cultures.

Influence of “best before” dates on expected and actual food liking

PurposeThe manner in which consumers understand and interpret date labels influences their attitudes toward food quality at the purchase and consumption stage. The purpose of this study is to (1) evaluate the influence of “best before” dates on expected food liking and (2) assess how sensory perception and expectations toward “best before” dates influence actual food liking.Design/methodology/approachA consumer sensory study was conducted among 110 participants in Poland. The participants' attitudes were examined toward food products (rice, sponge cookies, canned fruit salad and leaf tea) labelled with different “best before” dates and toward those same but unlabelled food products. The consumers' expected liking based solely on “best before” dates were also evaluated.FindingsThe analysis showed that date labels may have an opposite contribution to consumer apprehension of foods. It is proved that “best before” dates maintain a consumer’s positive attitude toward fresh products and reduce consumer uncertainty regarding food edibility, which would be experienced in the absence of date labels. Conversely, results of this study confirmed date labels' role in consumers denigrating expired food and showed consumers' unreasonable convictions that the food's sensory attributes were altered. Thus, otherwise safe and edible food was wasted – it was shelf-life information, not sensory quality, that determined the tested food's perceived value.Originality/valueThe originality of this study is that it involves product assessment to explore the interaction between consumers and a food product's sensory attributes in the context of making decisions that are influenced by the “best-before” date.

Quantitative assessment of wheat quality using near-infrared spectroscopy: A comprehensive review.

Wheat is one of the most widely cultivated crops throughout the world. A great need exists for wheat quality assessment for breeding, processing, and products production purposes. Near-infrared spectroscopy (NIRS) is a rapid, low-cost, simple, and nondestructive assessment method. Many advanced studies associated with NIRS for wheat quality assessment have been published recently, either introducing new chemometrics or attempting new assessment parameters to improve model robustness and accuracy. This review provides a comprehensive overview of NIRS methodology including its principle, spectra pretreatments, spectral wavelength selection, outlier disposal, dataset division, regression methods, and model evaluation. More importantly, the applications of NIRS in the determination of analytical parameters, rheological parameters, and end product quality of wheat are summarized. Although NIRS showed great potential in the quantitative determination of analytical parameters, there are still challenges in model robustness and accuracy in determining rheological parameters and end product quality for wheat products. Future model development needs to incorporate larger databases, integrate different spectroscopic techniques, and introduce cutting-edge chemometrics methods. In addition, calibration based on external factors should be considered to improve the predicted results of the model. The NIRS application in micronutrients needs to be extended. Last, the idea of combining standard product sensory attributes and spectra for model development deserves further study.

Workshop summary: Consumer sensory research in Africa – The African countries profiles project

A workshop, organized by the Africa Network for Sensory Evaluation Research (ANSWER), was presented during the virtual 14th Pangborn Symposium in August 2021. The purpose of the 60 min workshop was to introduce ANSWER’s African Countries Profiles (ACP) project to the global sensory community. The long-term ACP project aims to leverage research about the sensory properties of products on the continent by highlighting opportunities and challenges when planning and conducting consumer research in African countries. A link to the open-access online “Guidelines for planning consumer testing in African countries” publication was made available to participants prior to the meeting. During the workshop a brief introduction of the ACP project and a case study featuring consumer testing in Ethiopia was presented. Workshop participants joined one of four online meeting rooms where different topics were discussed. The workshop concluded with a short feedback session in the main room and closing. The workshop provided an opportunity to identify the value and limitations/gaps of the information in the guideline document in order to optimise the ACP information and develop the discipline of Sensory and Consumer Science on the African continent.

Results of the complex evaluation of bryndza cheese and the byproduct milk whey with the use of enzyme MTG and its activity degree during storage

The paper examines the question of using the enzyme microbial transglutaminase (mTG) for bryndza cheese production. Microbial transglutaminase belongs to the enzyme family that catalyzes formation of bonds between amino groups. One of the problems in production of high-protein products, in particular, cheeses from goat milk is flabbiness of the clot. The use of mTG in the technological process would allow strengthening the product protein matrix, thereby improving its commercial characteristics. When performing the histological investigation of cheeses with this enzyme type to characterize the state of the protein matrix, the authors established that the product protein structure was more condensed compared to the control samples (without mTG), which affected cheese consistency. Consistency became more rubbery negatively influencing the product sensory properties, which are important traits for a consumer when buying a product. Using a Brookfield texture analyzer, it was shown that structural-mechanical characteristics were improved by 1.5 times for cheese samples produced from cow milk and by 2 times for goat cheese when mTG was used. Analysis of the enzyme catalytic activity showed that this enzyme retained its activity throughout the whole storage period, which is a potential hazard for human health. After shelf-life expiration, a change in the mTG activity was not more than 5% relative to the initial levels. The enzyme activity retained not only in cheese but also in the by-product — cheese whey, which made its processing more difficult.

Recent progress of fat reduction strategies for emulsion type meat products

With the continuous improvement of living standards, people’s demand for meat products is increasing. However, the high fat content in traditional meat products will result in additional chronic diseases, causing harm to human health. Hence, there exists an urgent need for research on fat reduction technology of meat products. Recently, physical modification technologies and protein/carbohydrate/lipid/complex-based fat substitutes have gained great interest in reducing animal fat, which can simultaneously improve the technological and sensory properties of meat products. In this thriving field, many newly presented works lack comprehensive summary and critical comparison. Therefore, this paper reviews the latest research progress on the application of physical technologies and fat substitutes in fat-reduced meat products, highlighting their advantageous and disadvantageous in reducing total fat, improving the fatty acid profile and modifying technological and sensory properties of products. Finally, future trends are proposed with the aim to provide new insight into the development of quality fat-substituted meat products.

Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters.

Background: Food texture can moderate eating rate and ad libitum energy intake. Many foods are combined with condiments when consumed and the texture and eating properties differ considerably between condiments and carrier foods. Little is known about how combinations of textures impact oral processing or whether these differences are affected by individual eating-styles. Objective: We investigated the impact of texture parameters (unit size, thickness, hardness and lubrication) on oral processing behaviours for carrots and rice-crackers, and tested whether these behaviours differ between 'faster' and 'slower' eaters. Method: Seventy participants (34 males, 26.0 ± 5.4 years, BMI = 21.5 ± 1.7 kg m-2) consumed 24 weight-matched carrot samples varying in unit size (large/medium/small), thickness (thick/thin), hardness (hard/soft) and lubrication (with/without mayonnaise). In a second step, participants consumed 8 weight-matched cracker samples varying in unit size (large/small), hardness (hard/soft) and lubrication (with/without mayonnaise). Sample consumption was video-recorded for post hoc behavioural annotation to derive specific oral processing behaviours. Participants were divided into 'faster' or 'slower' eater groups using a post hoc median split based on eating rate of raw carrot. Results: Across texture parameters, hardness had the largest influence (p < 0.001) on eating rate for both carrots and crackers. The independent texture differences for carrot ranked from most to least impact on eating rate was hardness > thickness > lubrication > unit size. For crackers, the rank order of eating rate was hardness > lubrication > unit size. Harder carrot samples with decreased unit size and reduced thickness combined had a larger synergistic effect in reducing eating rate (p < 0.001) than manipulation of any single texture parameter alone. Reducing the unit size of crackers while increasing hardness without lubrication combined (p = 0.015) to produce the largest reduction in eating rate. There were no significant differences between fast and slow eaters on their oral processing behaviours across texture manipulations. Conclusions: Combinations of texture manipulations have the largest impact in moderating oral processing behaviours, and this is consistent across 'faster' and 'slower' eaters. Changing food-texture presents an effective strategy to guide reformulation of product sensory properties to better regulate eating rate and energy intake, regardless of an individual's natural eating-style.

Trends in food sensory science

Trends in food sensory science

Ameliorate the processed cheese production by functional microcapsules loaded with mustard seed extract and Bifidobacterium bifidum

The possibility of used the processed cheese as a new matrix for delivery microcapsules loaded with Bifidobacterium bifidum and mustard seed extract was evaluated. Mustard seed extract has involved 13 phenolic compounds identified by HPLC analysis. Microcapsules were fashioned using sodium alginate - chitosan mixture by an extrusion method and it's provided cells protection against gastrointestinal conditions. The scan electron microscopy showed round capsules with a diameter of 494.8 μm and microcapsules efficiency above 97% for B. bifidum and 90% for extract. The processed cheese was fortified with 1, 2, or 3% prepared Microcapsules. The chemical composition, textural parameters, and sensory properties of products were gained acceptable quality during storage time for three months. The Bifidobacterium bifidum viability in products contains 1 and 2% microcapsules was above 8 log cycles and 9 log cycles for 3%. The production of processed cheese with 1% and 2% microcapsules ranked the highest satisfactoriness at the end of the storage period. Therefore, fortified the processed cheese with functional microcapsules was considered a new processed cheese type and added extra nutrition value to the human.

Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt

Food texture is a major driver of consumer food acceptance and is influenced by the presence of particles. The objective of this study was to determine if individual differences in human factors (demographic, oral physiology, product experience and psychology) are associated to consumers’ ability to detect particles in semisolid foods (namely yoghurt). A systematic design was employed involving nine yoghurt samples with spherical agar microgels added at levels in the range of human sensory threshold for particle detection in yoghurt. Consumers (n = 117) rated product acceptability, identified specific product sensory properties by Check All That Apply (CATA), and completed a questionnaire including demographics, personality typing, and product related questions. In addition, consumer saliva flow rate, mouth volume, tactile sensitivity, fungiform papillae density, and 6-n-propylthiouracil (PROP) and salt (NaCl) sensitivity were measured. Consumers who identified particles and/or drying in samples (by CATA) had significantly higher fungiform papillae density, were more oral tactile sensitive and were more sensitive to salt taste. The same consumers were more likely to have an open personality type, reported a preference for more cohesive yoghurt textures (fatty, spoonable, not-separated) and were more likely to have a history of consuming yoghurt products in combination with cereal and for preparation of smoothies. These results demonstrate that acceptance and rejection of particles in soft-foods is driven by a combination of intrinsic product factors and human factors. Understanding these drivers will assist the food industry to more accurately target products to specific markets.

​Bioactive Compounds from Selected Fruits Improve Quality and Oxidative Stability of Wallago attu Fish Nuggets

Background: This study determined the potential of fruit powder as natural preservatives in fish nuggets and indicated that fruit powder can successfully be incorporated in them without altering their acceptability. Additionally, a comparative study was carried out to find which fruit powder has the best antioxidant and antimicrobial activity, contributing towards the stability of the nuggets. Methods: The guava (Psidium guajava L.) powder, bael (Aegle marmelos L.) pulp powder and dragon fruit (Hylocereus undatus L.) peel powders were incorporated at the rate of 1.5% (w/w) respectively in fish nuggets and its effects on various physico-chemical, textural and sensory attributes of products were evaluated against control. Result: Incorporation of fruit powder significantly (P less than 0.05) increased emulsion stability, cooking yield, moisture, fat and protein percentage. Textural attributes were improved in treated nuggets, however overall acceptability scores were significantly (P less than 0.05) higher for control as adjudged by the panelists. Fruit powder was found to slow down the lipid peroxidation of fish nuggets, as measured by thiobarbituric acid (TBA) value. They also maintained the microbial stability of nuggets upto 10 days during refrigerated storage (4±1°C).