Quality evaluation of mutton nuggets incorporated with optimized level of flaxseed flour

Abstract

Purpose

Flaxseed is considered as a source of functional ingredients because it contains alpha-linolenic acid and high amount of dietary fiber which provides potential health benefits. Therefore, this paper aims to evaluate the effect of flaxseed flour on the quality of mutton nuggets.

Design/methodology/approach

Mutton nuggets were incorporated with three different levels of hydrated flaxseed flour (1:1), namely, 4, 8 and 12 per cent to optimize the level of incorporation. Detailed profile analysis was carried out to study various physico-chemical parameters, texture profile analysis and color values in the product with optimum level and compared with control product.

Findings

There was no significant difference (p > 0.05) in sensory attributes of product with 4 and 8 per cent level of incorporation except for binding; however, significantly lower (p < 0.01) scores were observed for 12 per cent incorporation level. On the basis of sensory scores, 8 per cent level of incorporation was adjudged as optimum. Incorporation of flaxseed flour resulted in significantly lower (p < 0.01) moisture content, but higher (p < 0.01) fat and dietary fiber content. Texture profile analysis showed increased hardness of the product but resulted in decreased springiness and chewiness parameters. Incorporation of flaxseed flour significantly increased (p < 0.01) redness and yellowness of the product which improved overall acceptability.

Originality/value

The research work is original.

Citation

Kumar, S., Mendiratta, S.K., Agrawal, R.K., Sharma, H. and Kumar, R. (2017), "Quality evaluation of mutton nuggets incorporated with optimized level of flaxseed flour", Nutrition & Food Science, Vol. 47 No. 1, pp. 67-77. https://doi.org/10.1108/NFS-07-2015-0081