Division of Livestock Products Technology Faculty of Veterinary Science and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology- Kashmir, Srinagar -190 006, J&K
*E-mail address: sofihassanasif@yahoo.co.in
Online published on 5 March, 2014.
The study was aimed for standardising the incorporation levels of carrot powder in mutton nuggets and evaluating its effect on the quality. Dried carrot powder was used at 2% (T1), 4% (T2) and 6% (T3) levels. The physico-chemical and sensory attributes of mutton nuggets were evaluated. All the physico-chemical parameters showed significant difference among the treatments (P<0.05). Sensory attributes viz; flavour, texture, juiciness, mouth coating and overall acceptability differed significantly (P<0.05). From the study, it was concluded that overall quality of mutton nuggets prepared with incorporation of 2% carrot powder was better than the other treatments.
Carrot powder, Mutton nuggets, Quality evaluation
