Year: 2018 | Month: April | Volume 8 | Issue 2
Utilization of Gooseberry as Natural Antioxidant for Development of Functional Mutton Rolls
Abstract:
This study was conducted with an objective to utilize the gooseberry powder and its extracts as natural antioxidant for development of functional mutton rolls. Incorporation of gooseberry powder at 1, 2 and 3 per cent levels, and gooseberry aqueous and ethanolic extracts at 5, 10 and 15 per cent levels were compared with control sample, and selected on the basis of sensory evaluation. The total phenols and TBARS value of selected products were compared with control. The sensory scores including overall acceptability increased with the incorporation levels of gooseberry aqueous and ethanolic extracts, and decreased with the increasing levels of gooseberry powder. Addition of one per cent gooseberry powder and 10 per cent of its aqueous and ethanolic extracts were found suitable for incorporation in mutton rolls indicating moderate acceptability scores (round 7.00). The addition of gooseberry increased the total phenols and TBARS values were found significantly lower as compared to control and BHT treated products. It was concluded that gooseberry powder (1%) and gooseberry aqueous and ethanolioc extracts (10%) can be used for development of functional mutton rolls without compromising the acceptability scores of the product.
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