Year: 2021 | Month: June | Volume 11 | Issue 3
Peanut Hull and Arjuna Tree Bark Powders as Potential Functional Ingredients in Development of Low-Fat, High-Fibre Pork Patties
Pavan Kumar
Simranjeet Kaur
Mayank Goswami
Nitin Mehta
Mehak Jandyal
Tanuj Tanwar
Ajeet Singh
DOI:10.30954/2277-940X.03.2021.3
Abstract:
The present study was envisaged to develop low-fat, high-fibre pork patties by incorporating optimum combinations of peanut hull powder (PHP) and arjuna tree bark powder (ATBP) in the basic formulation replacing lean meat. Five various combinations were prepared by using two different levels of peanut hull powder (PHP) viz. 0.5% and 1.0% and arjuna tree bark powder (ATBP) viz. 1.0% and 1.5% by using two-by-two factorial design viz. control (without PHP and ATBP), T1 (0.5% PHP and 1.0% ATBP), T2 (0.5% PHP and 1.5% ATBP), T3 (1.0% PHP and 1.0% ATBP) and T4 (1.0% PHP and 1.5% ATBP). The developed products were evaluated for various physico-chemical, proximate, instrumental colour, texture profile and sensory analysis. With increasing levels of PHP and ATBP in the developed products, mean fat and protein values exhibited decreasing trend whereas ash content showed increasing trend. Control exhibited significantly (P<0.05) lower crude fibre content as compared to treated patties. The lightness (L*) value of T2 and T3 was recorded comparable and significantly (P<0.05) higher than T4. The mean overall acceptability score of T2 was comparable to T1. The overall acceptability of control was recorded significantly (P<0.05) higher than T1 and T2. Thus low-fat, high-fibre, functional pork patties with good organoleptic quality can be prepared by incorporation of 0.5% peanut hull powder and 1.5% arjuna tree bark powder.
Highlights
- Peanut hull and arjuna tree bark powders are rich source of dietary fibre, minerals and flavonoids.
- Good quality low-fat, high-fibre, functional pork patties can be prepared by incorporation of 0.5% peanut hull powder and 1.5% arjuna tree bark powder.
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