Vol. 11, Special Issue 6 (2022)

Author(s):
Priyanka Meena, Anurag Pandey, Ravi Raman, Rohit Meena, Pushpa Lamba, Sunil Rajoria and Brijesh Nanda

Abstract:
The objective was to investigate the effect of green coffee extract (GCE) on frozen chevon nugget quality. Thiobarbituric acid reactive substance (TBARS) and free fatty acid % (FFA) of treatment sample containing green coffee extract were significantly lower than controls (P<0.05) during storage at -18±2 ^oC. The GCE treated chevon nuggets recorded significantly (P<0.05) superior score of sensory attributes than control. Green coffee extract could be recommended for shelf life extension and maintaining the physico-chemical and sensorial quality during the storage.