PROXIMATE COMPOSITION AND SENSORY QUALITIES OF FAT REDUCED CHEVON SALAMIS ENRICHED WITH DIETARY FIBER


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Authors

  • S. K. LASKAR Department of Livestock Products Technology; College of Veterinary Science AAU Khanapara, Guwahati - 22
  • RUPU SAHA Department of Livestock Products Technology; College of Veterinary Science AAU Khanapara, Guwahati - 22
  • D. R. NATH Department of Livestock Products Technology; College of Veterinary Science AAU Khanapara, Guwahati - 22
  • M. HAZARIKA Department of Livestock Products Technology; College of Veterinary Science AAU Khanapara, Guwahati - 22
  • A. DAS Department of Livestock Products Technology; College of Veterinary Science AAU Khanapara, Guwahati - 22

Abstract

ABSTRACT
The proximate composition and sensory qualities of low fat chevon salamis prepared by
incorporating 10% goat fat (GF) and three different levels of dietary fibers viz. wheat bran (WB)
and oat bran (OB) added @2%, 3% fiber & 4% (T1, T2 & T3) respectively were evaluated in this
study. WB and OB were added in such quantities that maintains equal proportion of dietary fiber
in the product from either source. The control product contained 20 per cent GF with no added
dietary fiber sources. The study revealed significant decrease in percent moisture, crude protein,
ether extract and total ash contents along with the increased incorporation levels of dietary
fibers in the treated formulations. Sensory evaluation chevon salamis showed significant
decrease (P<0.01) in juiciness and tenderness scores in fiber enriched formulated products.
Amongst the different formulations, T1 registered highest overall acceptability next to the control,
suggesting its better suitability for preparation of low fat chevon salamis although other product
formulations were also found to be acceptable.
Keywords : Proximate composition, chevon salamis, sensory qualities, low fat.

Author Biographies

  • S. K. LASKAR, Department of Livestock Products Technology; College of Veterinary Science AAU Khanapara, Guwahati - 22

    Asso. Prof

  • RUPU SAHA, Department of Livestock Products Technology; College of Veterinary Science AAU Khanapara, Guwahati - 22
    JRA, NRC (Pig) Rani (Guwahati)

  • D. R. NATH, Department of Livestock Products Technology; College of Veterinary Science AAU Khanapara, Guwahati - 22
    Professor

  • M. HAZARIKA, Department of Livestock Products Technology; College of Veterinary Science AAU Khanapara, Guwahati - 22
    Professor and Head

  • A. DAS, Department of Livestock Products Technology; College of Veterinary Science AAU Khanapara, Guwahati - 22
    SRF, AICRP on Goat Improvement (AAU) Burnihat

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Submitted

06-09-2017

Published

11-09-2017

Issue

Vol. 29 No. 1-2 (2013): INDIAN JOURNAL OF ANIMAL PRODUCTION AND MANAGEMENT

Section

Articles

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How to Cite

LASKAR, S. K., SAHA, R., NATH, D. R., HAZARIKA, M., & DAS, A. (2017). PROXIMATE COMPOSITION AND SENSORY QUALITIES OF FAT REDUCED CHEVON SALAMIS ENRICHED WITH DIETARY FIBER. Indian Journal of Animal Production and Management, 29(1-2). https://epubs.icar.org.in/index.php/IJAPM/article/view/74065