Quality Characteristics and Storage Stability of Functional Mutton Patties Incorporated with Red Kidney Bean Powder

A study was conducted to assess the potential of red kidney beans (Phaseolus vulgaris) powder as the source of natural antioxidants and dietary fibre for the preparation of functional mutton patties. The total phenolic content, reducing power assay, 1, 1-diphenyl-2picrylhydrazyl (DPPH) radical scavenging activity and total dietary fibre of red kidney bean powder were 6.43±0.87 mg tannic acid eq/g DM, 0.61±0.08%, 52.62±2.05% and 12.72±1.05%, respectively. Red kidney bean powder (1: 1 hydration, w/w) was incorporated at the levels of 5.0, 7.5 and 10% by replacing the lean meat in pre-standardized mutton patties formulation. The protein content of the treatment products was slightly lower than control, whereas the fat content was higher. The scores of all the sensory attributes for treatment products declined with increase in the levels of red kidney beans powder incorporation. Sensory scores for most attributes for 5% red kidney beans powder incorporated treatment had very good ratings; therefore it was selected for further study. Total phenolic content, reducing power, DPPH radical scavenging activity and total dietary fibre content of the product incorporated with 5% red kidney bean powder were significantly (P<0.05) higher than control, whereas the physico-chemical characteristics and texture profiles were almost comparable to control. Functional mutton patties incorporated with 5% red kidney bean powder can be stored under refrigeration (4±1°C) for 60 days in vacuum packaging without any marked loss of physico-chemical, microbiological, colour and sensory qualities. Throughout the storage period, patties with 5% red kidney bean powder showed better oxidative and microbial stability as compared to control.