Vol. 3, Issue 1, Part H (2017)

Abstract
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.