BAEL PULP RESIDUE AS A NEW SOURCE OF ANTIOXIDANT DIETARY FIBER IN GOAT MEAT NUGGETS

The present study was carried out to evaluate the antioxidant potential of bael (Aegle marmelos L.) pulp residue (BPR) and its influence at two different levels (i.e., 0.25 and 0.5%) as an antioxidant dietary fiber on the quality of goat meat nuggets. The antioxidant potential (total phenolics, radical-scavenging activity and ferric reducing antioxidant power) and dietary fiber content of BPR were evaluated. The results showed that BPR contained good amount of total phenolics (15.16 mg GAE/g dry weight) and dietary fiber (56.91%). The addition of BPR significantly improved the emulsion stability, cooking yield, ash, total phenolics and dietary fiber of the meat products. BPR decreased (P < 0.05) the hardness, gumminess and chewiness and improved (P < 0.05) the products' lightness and redness values. Sensory evaluation of the products revealed significant improvement in the appearance score and nonsignificant (P > 0.05) increase in the score of other attributes. BPR decreased lipid peroxidation and microbial counts in meat products during 21 days of storage period. The results demonstrated that BPR, which is rich in bioactive components such as phenolic compounds and dietary fiber, could be used as an antioxidant dietary fiber in muscle food products without affecting its quality and acceptability.