Suitability of Detarium microcarpum (Dm) seed flour as a binder and partial fat substitute in buffalo meat loaves

Onweluzo, J. C. and Puttarajappa, P. and Sakhare, P. Z. and Narasimha Rao, D. (2003) Suitability of Detarium microcarpum (Dm) seed flour as a binder and partial fat substitute in buffalo meat loaves. Plant Foods for Human Nutrition, 58. pp. 1-12.

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Abstract

The suitability of Detarium microcarpum (Dm) seed flour as a binder and partial fat substitute was investigated in buffalo (Bubalus bubalis) meat loaves. Buffalo meat loaves were prepared incorporating 0.5% and 1.0% Dm seed flour using two (5% and 10%) levels of fat. A control was prepared with 3% wheat semolina as the binder. Inclusion of Dm seed flour had no effect (p > 0.05) on the product’s yield, water holding capacity and consumer shrink (frying loss). The microbiological quality and the internal surface color of the meat loaves were not affected by the presence of Dm seed flour. Increased fat level reduced the consumer shrink, cooking loss and sheer force significantly (p < 0.05). Increasing Dm seed flour substitution from 0.5% to 1.0% affected the textural quality of the meat loaves significantly (p < 0.05) particularly at 10% fat level. Sensory panel results showed that the 0.5% Dm product had comparable scores with the control in all the sensory attributes tested. Overall acceptability scores indicated that all the products were acceptable.

Item Type:	Article
Uncontrolled Keywords:	Binder, Buffalo meat loaves, Detarium microcarpum, Fat substitute, Shear force, Yellowness
Subjects:	500 Natural Sciences and Mathematics > 10 Plants 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Somashekar K S
Date Deposited:	06 May 2025 11:04
Last Modified:	06 May 2025 11:04
URI:	http://ir.cftri.res.in/id/eprint/19330

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