International Journal of Applied Research
Vol. 3, Issue 1, Part H (2017)
Improvement of Physico-chemical features of Chevon nuggets by Walnut (Juglans regia)
The present study was undertaken to evaluate the possibility of utilization of walnuts in the development of value added healthier chevon nuggets and to study their physico-chemical, properties. Walnut were used at 0, 5, 10 and 15% to replace lean meat in the formulation. The chevon nuggets developed were assessed for various physicochemical. Chevon nuggets containing optimum (10%) levels of walnut were selected for studied and the optimized nuggets were aerobically packaged in low density polyethylene pouches with density value of 0.930 g/cm3 along with control (0% levels of walnut) and evaluated Physicochemical parameters for 21 days under refrigerated conditions (4±1 oC). Based on various parameters of physicochemical a 10% level of walnuts was adjudged as optimum for the preparation of walnut enriched chevon nuggets. Both walnut enriched optimized nuggets and control were successfully stored for 7 days under refrigerated conditions (4±1 oC) without marked loss in storage quality.
How to cite this article:
Asif Ahmad Bhat, Sumaira H Khan, Arvind Kumar, Manpreet Kaur. Improvement of Physico-chemical features of Chevon nuggets by Walnut (Juglans regia). Int J Appl Res 2017;3(1):599-602.