10Aug 2017

STORAGE STABILITY OF LOW FAT GOSHTABA INCORPORATED WITH SODIUM ALGINATE AS FAT REPLACER.

  • Division of Livestock Products TechnologyFaculty of veterinary Sciences and Animal Husbandry. Sher-e-Kashmir University of Agricultural Sciences and Technology-Kashmir, Srinagar-190006, J&K.
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A study was conducted with an objective to evaluate the effect of sodium alginate @ 0.1% (on weight basis) of batter on the refrigerated storage quality of low fat Goshtaba. The cooked product along with the gravy was aerobically packaged in low density polyethylene bags and stored at 4?1oC for a period of three weeks during which the product samples were drawn at weekly intervals and evaluated for pH, Thiobarbituric acid value, microbiological quality and sensory attributes. The results indicated that the pH and Thiobarbituric acid value of Goshtaba samples increased significantly (P<0.05) with the advancement of storage. However, the values even at the end of storage period were well within the reported safe limits and not indicative of any rancidity. No coliforms were detected in the study. The total plate counts were low and acceptable even at the end of storage period. The results of sensory evaluation revealed a gradual decrease in the scores of various attributes with the advancement of storage. However, the scores even at the end of storage period remained generally in the range of above six indicating good acceptability of the product. It was concluded that incorporation of sodium alginate @ 0.1%, in Goshtaba could be one of the alternatives to address the problem of high fat with beneficial effects on quality and storage stability

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[Heena Jalal, Mir Salahuddin and Syed Arshid Hussain. (2017); STORAGE STABILITY OF LOW FAT GOSHTABA INCORPORATED WITH SODIUM ALGINATE AS FAT REPLACER. Int. J. of Adv. Res. 5 (Aug). 115-120] (ISSN 2320-5407). www.journalijar.com

HEENA JALAL
DIVISION OF LIVESTOCK PRODUCTS TECHNOLOGY, F.V.Sc & A H SHUHAMA, SKUAST K

DOI:

Article DOI: 10.21474/IJAR01/5041      
DOI URL: https://dx.doi.org/10.21474/IJAR01/5041

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