Division of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology-J, Jammu-181102.
*E-mail address: drarvindlpt@indiatimes.com.
Chevon meat-based patties were formulated with oat bran (15–50% w/w) and evaluated for nutrient content and physico-chemical properties. Moisture, fat, protein and ash were significantly decreased with increased oat bran. Patties containing oat bran had higher concentration of unsaturated fatty acids and lower cholesterol. Addition of oat bran also reduced sodium and zinc, while crude fibre content of patties was increased. Cooking loss and shear force of patties were decreased with increased oat bran. Nutritional value of patties was enhanced with minimal composition and texture changes at 15 to 20% oat bran addition.
Chevon, Fibre, Oat bran, Patties, Physico-chemical properties
