Year: 2013 | Month: June | volume 3 | Issue 1

Sensory attributes of chevon patties extended with soy protein


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Abstract: <div>The present study was conducted to prepare soy protein (soy crumbles) extended chevon meat patties to determine effect on sensory attributes of the product. The sensory characteristics such as appearance, flavor, texture and juiciness of soy protein extended chevon patties were studied at different storage interval under refrigeration temperature and exhibited non significant variation upto 30% soy protein added patties. While overall acceptability for 30% soy extended chevon patties was significantly higher than the control and other treatments (p&lt;0.5). All Sensory attributes decreased significantly (p&lt;0.05) with advancement of storage period.</div>



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