Development of Dietary Fibre Enriched Chevon Rolls by Incorporating Corn Bran and Dried Apple Pomace

A study was undertaken to develop dietary fibre enriched chevon rolls using dried apple pomace (DAP) at 2, 4 and 6% levels and corn bran (CB) at 3, 6 and 9% levels. Combinations of DAP and CB were also tried. DAP at 6% level, CB at 3% level and their combination (DAP +CB) at 2% + 3% levels were found to be organoleptically acceptable and selected for further study. Addition of fibre resulted in a significant (p ≤ 0.05) decrease in moisture and protein content while no significant difference was found in fat and ash content. Crude fibre content increased significantly in treated rolls and highest crude fibre content (1.68%) was noticed in rolls containing DAP. pH decreased significantly in rolls containing DAP and its combination. Water holding capacity and emulsion stability of chevon rolls increased significantly as a result of fibre incorporation which also resulted in a significant increase in cooking yield. Polyphenolic content increased in fibre enriched rolls and highest polyphenolic content of 49.22 mg/100 g was found in DAP added chevon rolls. It is concluded that organoleptically acceptable and health enhancing chevon rolls enriched with dietary fibre and antioxidants like polyphenols can be prepared by using 6% dried apple pomace and 3% corn bran alone or in combination (2% dried apple pomace + 3% corn bran).