Quality characteristics of low fat chicken sausages fortified with pearl millet

The present study was conducted to optimise the level of dietary fibre source viz. pearl millet flour at 5.0, 10.0 and 15.0% levels (BT1, BT2 and BT3) in formulation of chicken sausage. The emulsion pH, emulsion stability, product pH, cooking yield, moisture, ash content, fat retention and moisture retention values increased significantly (P<0.05), whereas, protein, emulsion fat and product fat content decreased significantly (P<0.05) with increase in level of pearl millet flour. There was no significant difference in water activity values between the control and treatments. Among the textural and colour parameters, hardness, springiness, cohesiveness, gumminess, chewiness, resilience and redness values increased significantly, whereas, lightness and yellowness values decreased significantly (P<0.05) in treatments. The scores of all sensory attributes decreased significantly (P<0.05) with pearl millet flour incorporation in chicken sausage. Among the treatments, the scores of BT3 were significantly lower than BT1; however, BT2 had comparable overall acceptability sensory scores with BT1 and BT3. Therefore, BT2- chicken sausage incorporated with 10.0% pearl millet was selected as the best treatment

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Not AvailableNaturally flavoured ready-to-serve whey beverages were developed with combination of whey and pomegranate juice in different proportion (Pomegranate, 0%, 5%, 15%, 20%) and (Whey, 94.5%, 89.5%, 79.5%, 69.5% ) in T0,T1, T2, and T3 using constant amount of sugar (4.5%) and black salt (1%).To determine the sensory characteristics such as appearance/colour, flavour, taste and overall acceptability of the formulations, the developed beverages were evaluated by a panel of sensory experts using a 8 point hedonic rating scale. The treatment having 69.5% whey and 25% pomegranate juice (T3) had highest overall acceptability. On the basis of sensory evaluation further storage study of T3 beverage at refrigeration temperature (5±1ºC) was done on 0, 3,6,9 and 12 day for different parameters like pH, TA, DPPH, ABTS, TBA. The results of storage study revealed a decrease in pH and antioxidant activity (DPPH and ABTS) and increase in titratable acidity and rancidity (TBA). Thus, from the study it may be concluded that the whey beverage have its highest functional properties and accessibility when consume in fresh state.Not Availabl

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Not AvailableWhey and juices of pomegranate and watermelon were utilized at various combinations (whey: pomegranate, 89.5:5, 79.5:15 and 69.5:25) (whey: watermelon, 89.5:5, 84.5:10, 79.5:15 and 74.5:20) with constant amount of sugar (4.5%) and black salt (1%) in all samples. Control treatment (T0) was the whey added with sugar and salt as that of treatments for preparation of nutritious beverages and evaluated for sensory attributes and microbial during storage. The storability of the beverage was studied at 4±1°C for 12 days. The study revealed that the beverage prepared with 69.5% whey and 25% pomegranate juice and 74.5% whey and 20% watermelon juice scored maximum for almost all sensorial quality attributes such as appearance, color, flavor, taste and over all acceptability. From the study it was concluded that fruit juice incorporated whey beverage of good quality could be products as of developed products (69.5% whey and 25% pomegranate juice and 74.5% whey and 20% watermelon juice) and the same could be used for its shelf life study during refrigerated storage. The standard plate Counts was high ranging from 4.49 ± 0.003 - 5.40 ± 0.006 CFU/mL. Coliform count was ranging from 2.06 ± 0.017- 2.80 ± 0.004. Mould and yeast count varied between 0.0 -2.33 ± 0.009 CFU/mL. This research is aimed at production of whey based beverage.Not Availabl

Nutritional enrichment of broiler breast meat through dietary supplementation of Indian ginseng Withania somnifera and synbiotic substances under semi-arid climatic conditions

Aim: The present study was conducted to explore the effect of supplementation of Withania somnifera and synbiotics alone or in combination on the composition of broiler breast meat under heat stress conditions. Materials and Methods: A 42-day feeding trial was conducted on 360 broiler chicks randomly allotted into eight treatment groups with three replicates each under completely randomized design. The T1 group was kept as control whereas T2-T4 were supplemented with 0.5%, 1%, and 1.5% W. somnifera root powder; T5 and T6 were supplemented with 0.025% and 0.050% synbiotic and T7 and T8 were fed on diet containing 0.25% W. somnifera+0.025% synbiotic and 0.50% W. somnifera+0.05% synbiotic, respectively. Three broilers from each replicate were sacrificed at the end of the trial to estimate crude protein (CP), ether extract and ash content of the breast muscle on dry matter basis. Results: Significantly higher CP values and lower ether extract values were observed in 1.5% W. somnifera supplemented group (T4) or in group supplemented with 0.50% W. somnifera and 0.05% synbiotic (T8). The ash content of breast meat was observed non-significant in T1-T4 groups however the inclusion of synbiotics in T5-T8 groups significantly raised the ash contents. Conclusion: The study concluded that inclusion of 0.5% W. somnifera with 0.05% synbiotic substance enriches the total protein content and reduces the total lipids content of broiler breast meat under heat stress conditions

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Not AvailableUtilization of whey for the conversion into best beverage would be one of the important ways to utilize it. Nutritive value and acceptability of whey may be increased by the addition of some naturally flavoured fruit extracts. In present study the whey obtained as a by-product from admixture of camel and buffalo milk (70:30) acid coagulation was used for ready to serve (RTS) fruit based whey beverages by incorporating fruit extracts (pomegranate: T1P1- 5%, T1P2 -15%, T1P3- 25% and watermelon: T2W1- 5%, T2W2- 10%, T2W3- 15%, T2W4- 20%) with constant amount of sugar (4.5%) and black salt (1%) in all samples. Control treatment (T0) was the whey added with sugar and salt as that of treatments. The beverages further evaluated by a group of panellists for sensory evaluation using 8 point Hedonic scale. The result showed that the pomegranate based whey beverages with a composition of 69.5% whey and 25% pomegranate juice (T1P3) had highest overall acceptability (7.47 ± 0.03) whereas for watermelon based whey beverage, the composition of 74.5% whey and 20% watermelon juice (T2W4) had highest overall acceptability (7.45 ± 0.06). From the study it was concluded that fruit extracts incorporated whey beverage of good quality could be products as of developed products (T1P3 and T2W4) and the same could be used for its shelf life study during refrigerated storage.Not Availabl