Vol. 10, Special Issue 6 (2021)

Author(s):
Jai Parkash, DP Sharma and S Yadav

Abstract:
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.