National Academy of Agricultural Sciences (NAAS)
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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 2018: 95.39 NAAS RATING 2020: 5.38 |
Enrobed or coated chevon ball containing natural antioxidant TP (Tea polyphenol), GSE (Grape Seed Extract) at a level of (0.75%) in the batter mix were cooked and stored under refrigeration temperature (4±1°C) for evaluation of quality. Test samples were compared to control and Synthetic antioxidant BHA (Butylated Hydroxyanisole) containing enrobed chevon balls. The physio-chemical properties and oxidative stability like pH, TBA, FFA of the chevon balls were decreased significantly (P<0.05) with the progress of refrigerated storage (4±1°C) period. Moisture and fat % were deceased significantly (P<0.05) with the storage period. TPC and PC increased significantly (P<0.05). Sensory score like appearance, flavor, juiciness, texture and overall palatability were deceased significantly (P<0.05) during the entire storage period. The results indicated that physico-chemical, microbiological and fat % was significantly (P<0.05) higher in TP (Tea Polyphenol) containing enrobed chevon balls as compared to control and other treatments. But the sensory quality and moisture percent were higher in GSE (Grape Seed Extract) incorporated enrobed chevon balls. It was concluded that Teapolyphenol and grapes seed extract having antioxidant properties and can be used as natural antioxidant for enrobed chevon balls.
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