Geeta Chauhan

Quality characteristics of spent hen meat powder incorporated whole wheat breads

Purpose This paper aims to standardize level of spent hen meat powder incorporation in whole wheat bread without affecting the bread structure. Design/methodology/approach Spent hen meat powder at 20, 30 and 40 per cent level was used for substitution of whole wheat flour. Findings The results revealed that increasing the level of meat powder brought about significant (p < 0.05) effect on physicochemical parameters, proximate composition, textural profile and instrumental colour values (except hue). The pH, baking loss, carbohydrate content, energy and moisture protein ratio decreased significantly (p < 0.05) with meat powder incorporation. Whereas, moisture, protein, fat, ash and moisture retention values increased significantly (p < 0.05) with whole wheat substitution. Meat powder addition increased all the textural profile parameters significantly (p < 0.05). Redness, yellowness and chroma values also increased significantly (p < 0.05) with replacement of whole wheat flour. Sensory evaluation showed variable effect of higher meat powder incorporation. The colour of crust, crumb and flavour evinced significant (p < 0.05) increase with level of incorporation, while porosity and texture decreased significantly (p < 0.05). The overall acceptability of 30 per cent replacement was the highest. Research limitations/implications Storage stability and preservation aspect can be further explored for better shelf life at ambient temperature. Practical implications The development of such a product would definitely be profitable to the poultry industry by opening new avenues for under-used spent hen meat and meat processors. Social implications Addition of meat not only channels better utilization of spent hen meat but also enhances economical return to farmers and the meat industry; it also helps in accomplishing protein requirement of consumers. Originality/value The addition of spent hen meat enhanced the physico-chemical and sensory attributes of the treated groups than control. It is a novel nutritionally rich alternative for regular breads.

Comparative Evaluation on Phenolic Content and Antioxidant Activity of Legume Sprouts as Affected by Various Solvents for Application in Livestock Products

ISSN: 2319-7706 Volume 7 Number 05 (2018) Journal homepage: http://www.ijcmas.com Oxidation process is one of the chief methods for producing free radicals in food, drugs and even living systems. Legumes are a source of not only essential nutrients required for life but also has a number of bioactive compounds required for the sustenance of good health and prevention of diseases. Germination is well known to significantly improve the bioavailability of nutrients and increase the phytochemical content of legumes. In the present study four sprouted legumes (T1mung gram, T2black gram, T3-pigeon pea and T4Cowpea) were extracted in three different solvent systems (HWE, 60% EHWE and 60%MHWE) and investigated for their total phenolic content (TPC) and in-vitro antioxidant activity using different 2,2-diphenyl-1picryhydrazyl (DPPH) free radical scavenging, ABTS assay and reducing power assay. The sprouted legumes were also investigated for their Vitamin C content and total carotenoid content. The results revealed that 60% EHWE was best suited for extraction of TPC for T3 and T4 while 60% MHWE was better suited for T1 and T2 while 60% EHWE exhibited highest DPPH radical scavenging activities and reducing power assay for T4, T3 and T2 while 60% MHWE proved to be a better solvent for T1 while 60% MHWE exhibited highest ABTS scavenging activities for T1, T3 and T4. HWE was the least potent amongst all the solvent systems tested. T4 showed the highest TPC and antioxidant activities although no correlation was obtained between the TPC and antioxidant activities. The results of the study reveal that solvents with different polarity had significant effects on TPC and in-vitro antioxidant activities. This information may be of interest to the food industry as legumes are cheap sources of nutrients, bioactive compounds and sprouting is an inexpensive technique to improve their functional value which can be exploited for prevention of lipid oxidation in food systems. K e y w o r d s Comparative evaluation,