Indian Journal of Small Ruminants (The)

A study was carried out with an objective of reducing fat without affecting the quality and sensory attributes of the chevon patties. Efficacy of poppy seeds (Papaver somniferum) as fat replacers at 1, 3 and 5% (Gr-I, GR-II and Gr-III) levels were assessed for the development of low-fat chevon patties. Significantly (P<0.05) lower fat and cholesterol contents and higher moisture and fat retention were observed in formulations added with fat replacers. Patties with 5% poppy seed (Gr-III) had significantly (P<0.05) higher potassium, calcium, iron, manganese and zinc contents. Incorporation of poppy seed in chevon patties demonstrated significant (P<0.05) effect on all the textural properties except adhesiveness. Colour value illustrated that lightness (L*) was significantly (P<0.05) increased with the addition of fat replacers. Sensory panelists rated higher or comparable scores for Gr-III. Hence, poppy seed at 5% could suitably be used as a fat replacer in chevon patties.