Asian Journal of Dairy and Food Research
SCOPUS
  • Year: 2017
  • Volume: 36
  • Issue: 4

Texture profile analysis of low fat milk nuggets prepared with 2% fat corrected milk and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour

  • Author:
  • Jyanendr Kumar Shahi1,, Ragini Kumari2, Rakesh Kumar3, Geeta Chauhan, Sanjeev Kumar Roy
  • Total Page Count: 3
  • Page Number: 292 to 294

1Teaching Associate, Department of Livestock Products Technology, Ranchi Veterinary College, Kanke, Ranchi, (Jharkhand)-834006, India

2Ph. D. Scholar, Animal Genetics and Breeding Division, ICAR-National Dairy Research Institute, Karnal (Haryana)-132001, India

3Assistant Animal Scientist, Regional Research Station (Punjab Agricultural University) Ballowal, Saunkhari (Punjab)-144521, India

Division of Livestock Products Technology, Indian Veterinary Research Institute, Izzatnagar-243 122, Bareilly, India

*Corresponding author's e-mail: jkshahi2010@gmail.com

Online published on 30 December, 2017.

Abstract

Texture profile analysis of any food product shows correlation with sensory and overall consumer acceptability of the developed milk products. Instrumental texture profile analysis was conducted on low fat milk nuggets prepared with 2% fat milk coagulum and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour. The texture profile analysis results showed higher values for hardness, springiness, cohesiveness, gumminess and chewiness for the milk nuggets prepared with 2% fat milk coagulum as compared to the nuggets prepared with skim milk coagulum.

Keywords

Barnyard millet flour (BMF), Finger millet flour(FMF), Low fat milk nuggets, Sensory acceptability, Texture profile