Vol. 2, Issue 12, Part G (2016)

Abstract
The walnuts were found to be very useful for the development of value added healthier chevon nuggets and various sensory and storage properties studied showed a significant changes. A total of Four different levels of walnuts (Juglans regia) (0, 5, 10 and 15%) were selected to replace lean meat in the formulation. The chevon nuggets developed were assessed for various sensory parameters. Based on these parameters, chevon nuggets containing optimum (10%) levels of walnut were selected and further studied for its storage quality. The aerobically packed nuggets at the low density with the value of 0.930 g.cm3 with control treatment of 0% levels of walnut were studied for microbiological and sensory values for a connective three weeks’ time period under the temperature regime (4±1 oC) below room temperature to evaluate storage parameters