Effect of fibre combination on quality characteristics of chevon patties

A study was undertaken to assess the effect of various fibre combination on the quality characteristics of chevon patties. Based on preliminary trials, five combinations of inulin and pineapple peel powder (PAP) were used to prepare chevon patties viz., control (without inulin and PAP), T1 (1.0% inulin powder), T2 (1.0% inulin and 1.5% PAP), T3 (1.0% inulin and 3.0% PAP) and T4 (1.0% inulin and 4.5% PAP). The developed patties were assessed for various physicochemical, proximate, instrumental colour, texture profile and sensory analysis. The incorporation of fibre combinations resulted in significant (P<0.05) increase in emulsion stability and ash contents and decrease in protein and fat contents. Crude fibre content of treatments was significantly (P<0.05) higher than the control, and it increased with increasing levels of PAP in the formulation. Fibre incorporation resulted in better retention of dimensional characteristics. Moisture and hardness values of PAP incorporated patties were lower than T1 and control. The overall acceptability of T3 (7.16) was comparable to T2 and the control and was recorded significantly (P<0.05) higher than T4. Thus, good quality chevon patties can be prepared by incorporating fibre combination of 1.0% inulin powder and 3.0% PAP (T3).