Quality evaluation of chevon patties fortified with dietary fibre

To investigate the effect of finger millet flour (FMF) on physico-chemical, sensory, colour profile and texture quality attributes of goat meat patties, four preparations were made by replacing the amount of meat in the product formulation with incorporation of FMF viz., 0% (control), 2% (T₁), 4% (T₂) and 6% (T₃). The emulsion stability and cooking yield improved significantly (P<0.05) in all the treatments than control and the highest value was recorded for patties with 6% FMF. In the cooked product pH, water activity (a_w), moisture, ash content, moisture-protein ratio and fat retention increased significantly (P<0.05) whereas protein and fat contents decreased significantly (P<0.05) in patties with FMF as compared to the control. Fibre and calcium contents of the patties with FMF increased significantly (P<0.05) in a dose dependent manner. Dimensional parameters were better maintained in the FMF incorporated patties than control. The instrumental texture profile attributes like hardness, springiness, stringiness, chewiness and gumminess decreased significantly (P<0.05) in FMF incorporated patties, whereas cohesiveness and resilience were comparable to the control. The sensory attributes viz., colour/appearance, flavour, juiciness and overall quality improved significantly (P<0.05) in patties with different levels of FMF. It was concluded that goat meat patties with improved cooking yield, textural profile and acceptable sensory attributes, can be successfully developed with the incorporation of 4.0% FMF.