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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(12): 3331-3345
DOI: https://doi.org/10.20546/ijcmas.2018.712.384


Development and Quality of Fiber Enriched Functional Spent Hen Nuggets Incorporated with Hydrated Wheat Bran
Sandeep Narayan Rindhe, Manish Kumar Chatli, Rajesh Vishwanath Wagh, Pavan Kumar, Om Prakash Malav and Nitin Mehta
Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana-141004, (Punjab), India
*Corresponding author
Abstract:

In the present investigation, the effect of hydrated wheat bran on physico-chemical, textural, color and sensory qualities of spent hen meat nuggets were studied. Moisture, protein, fat and aw decreased significantly (P<0.05), while ash, fiber, water holding capacity, emulsion stability and cooking yield increased significantly (P<0.05) with incorporation of wheat bran. It was found that addition of hydrated wheat bran significantly (P<0.05) increased moisture retention and fat retention. Instrumental color profile, lightness (L*) and yellowness (b*) increased while redness (a*) decreased (P<0.05 with addition of hydrated wheat bran. The effect of addition of hydrated wheat bran was also observed on instrumental textural properties of nuggets. Hardness, chewiness and gumminess of spent hem meat nuggets were higher, whereas springiness, stringiness, cohesiveness and resilience were lower in treated products as compared to control. All the sensory properties decreased significantly (P<0.05) with the addition of hydrated wheat bran however, sensory panelists rated the nuggets to be of ‘very good to excellent’ quality. It is concluded that fiber enriched spent hen meat nuggets can be successfully developed with the incorporation of pre-hydrated 8 % wheat bran.


Keywords: Wheat bran, Fiber enriched nuggets
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How to cite this article:

Sandeep Narayan Rindhe, Manish Kumar Chatli, Rajesh Vishwanath Wagh, Pavan Kumar, Om Prakash Malav and Nitin Mehta. 2018. Development and Quality of Fiber Enriched Functional Spent Hen Nuggets Incorporated with Hydrated Wheat Bran.Int.J.Curr.Microbiol.App.Sci. 7(12): 3331-3345. doi: https://doi.org/10.20546/ijcmas.2018.712.384