Effect of Carrageenan and Oat Flour on Quality Characteristics of Meat Kofta
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/8871/
IJFP-04-09 |
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| Title |
Effect of Carrageenan and Oat Flour on Quality Characteristics of Meat Kofta
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| Creator |
Modi, V. K.
Yashoda, K. P. Naveen, S. K. |
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| Subject |
28 Meat, Fish & Poultry
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| Description |
Meat kofta, a typical Indian meat product, was prepared by incorporation of 8% oat flour
and 0.5, 1.0, or 1.5% carrageenan in formulation with an objective of developing a low-fat
and high fiber meat product. The uncooked, cooked and deep fat fried kofta were analyzed
for proximate composition and pH. The addition of oat flour and carrageenan moisture
retention, cooking yield, diameter, juiciness, water holding capacity (WHC) texture profile
analysis (TPA), color traits, and sensorily acceptance were assessed in cooked and fried kofta.
Inclusion of oat flour and carrageenan in the formulation resulted in significant (P < 0.05)
higher moisture retention and the yield on cooking and frying. There was a significant
increase (P < 0.05) in diameter in cooked kofta, whereas, a decrease in diameter was
noticed for fried kofta as compared to control sample decreased (P < 0.05) in fried kofta
compared to control (without carrageenan and oat flour). The cooked kofta had a better
juiciness than control (P < 0.05); however, inclusion of carrageenan and oat flour in the
formulation lowered juiciness in fried kofta (P < 0.05). Uncooked and cooked meat kofta
had higher (P < 0.05) WHC than control. Hardness of cooked and fried kofta decreased
(P < 0.05) and adhesiveness increased (P < 0.05) with the increase of carrageenan levels in
the formulation. Low fat high fiber meat kofta can be prepared by using 8.0% oat flour and
0.5% carrageenan without much detrimental effect on its physicochemical and sensory
attributes.
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| Date |
2009
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/8871/1/International_Journal_of_Food_Properties%2C_12%28_1%29_January_2009_%2C_228_-_242.pdf
Modi, V. K. and Yashoda, K. P. and Naveen, S. K. (2009) Effect of Carrageenan and Oat Flour on Quality Characteristics of Meat Kofta. International Journal of Food Properties, 12. pp. 228-242. |
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