Effect of fat/whey protein concentrate levels and cooking methods on textural characteristics of chevon patties

被引：0

作者：

Pawar, V.D. ^{[1
]}

Khan, F.A. ^{[1
]}

Agarkar, B.S. ^{[1
]}

机构：

[1] Dept. of Animal Products Technology, College of Food Technology, Marathwada Agricultural University, Parbhani 431 402, India

来源：

Journal of Food Science and Technology | 2002年 / 39卷 / 04期

关键词：

Flavors - Microwave ovens - Oils and fats - Proteins;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

Patties were prepared using chevon from 'Osmanabadi' goats with different levels of fat and whey protein concentrate (WPC) at 0, 10, 15, 20, 25 and 30% each and cooking methods (pan-frying, hot-air-oven and microwave oven cooking) and further evaluated for textural characteristics by using Instron. The addition of fat at various levels decreased the hardness and increased the cohesiveness of chevon patties, while opposite trend was observed in case of WPC. Springiness, gumminess and chewiness were decreased on addition of fat and increased on addition of WPC. Among the cooking methods employed, maximum hardness and springiness were observed in pan-frying, followed by microwave oven and hot-air-oven. Patties cooked in hot-air-oven had maximum chewiness and gumminess. Least chewiness was observed in microwave oven cooked patties.

引用

页码：429 / 431