Studies on composition and sensory quality of fat reduced chevon salamis incorporated with glutinous rice flour

The proximate composition and sensory quality of fat reduced chevon salamis prepared by incorporating goat fat (GF) and glutinous rice flour (GRF) at three different levels viz. 15% GF + 5 % GRF (T₁), 10% GF + 10% GRF(T₂) and 5% GF + 15% GRF(T₃) were evaluated. The control product contained 20 per cent GF and no glutinous rice flour. The per cent crude protein and total ash contents did not reveal much variation among the different formulations. Significant difference (P<0.05) in juiciness and tenderness scores were observed in different formulations. Among the four formulations, T₂ registered highest overall acceptability, indicating its optimum suitability for preparation of fat reduced chevon salamis.