Toll Free Helpline (India): 1800 1234 070

Rest of World: +91-9810852116

Free Publication Certificate

Vol. 10, Special Issue 6 (2021)

Role of dietary fibre (Corn bran and apple pomace) in processed meat products : A review

Jai Parkash, DP Sharma and S Yadav
Dietary fibre constitutes a mixture of chemical entities which includes non-digestible carbohydrate, lignin and other associated substances of plant origin, fibres of animal origin and modified or synthetic non-digestible carbohydrate polymers. Chevon rolls are made 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 signifi cantly 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 fiubre 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 different ditary fibres.
Pages: 13-17  |  645 Views  203 Downloads
How to cite this article:
Jai Parkash, DP Sharma and S Yadav. Role of dietary fibre (Corn bran and apple pomace) in processed meat products : A review. The Pharma Innovation Journal. 2021; 10(6S): 13-17.

Call for book chapter