caa a22 4500 606243232 CHVBK 20210128101323.0 cr unu---uuuuu 210128e20150901xx s 000 0 eng 10.1007/s11694-015-9247-2 doi (NATIONALLICENCE)springer-10.1007/s11694-015-9247-2 Utilization of apple pomace powder as a fat replacer in goshtaba: a traditional meat product of Jammu and Kashmir, India [Elektronische Daten] [Sajad Rather, Rehana Akhter, F. Masoodi, Adil Gani, S. Wani] Apple pomace powder was evaluated as a fat replacer at different levels (1-5%) in low fat goshtaba formulations and was subjected to physico-chemical, texture and sensory analysis. Low fat control (TC) and products formulated with apple pomace powder (T1, T2 and T3) were significantly higher in protein, moisture and ash contents but, lower in fat content than the T0 (p<0.05). The TC had significantly lower yield and higher reduction in diameter and thickness than the high fat control (T0) and low fat products with apple pomace powder (p<0.05). The thiobarbituric acid reactive substances value, metmyoglobin percent and pH were lower in products formulated with apple pomace powder than both high fat and TC products. Colour values indicate that lightness was significantly higher in T0 but, redness in TC (p<0.05) and yellowness in low fat products with varying levels of apple pomace powder (p<0.05). The T0 goshtaba was significantly higher in hardness, cohesiveness, gumminess, and chewiness but, lower in springiness than low fat products with or without apple pomace powder (p<0.05). Sensory evaluation indicated that goshtaba products in which fat content was reduced from 20 to 10% and supplemented with 1 and 3% apple pomace powder had overall palatability that were similar to the T0 (20%) goshtaba. Springer Science+Business Media New York, 2015 Apple pomace powder nationallicence Goshtaba nationallicence Low fat nationallicence Dietary fiber nationallicence Rather Sajad Department of Food Science and Technology, University of Kashmir, 190006, Srinagar, India aut Akhter Rehana Department of Food Science and Technology, University of Kashmir, 190006, Srinagar, India aut Masoodi F. Department of Food Science and Technology, University of Kashmir, 190006, Srinagar, India aut Gani Adil Department of Food Science and Technology, University of Kashmir, 190006, Srinagar, India aut Wani S. Department of Food Science and Technology, University of Kashmir, 190006, Srinagar, India aut Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 389-399 2193-4126 9:3<389 2015 9 11694 https://doi.org/10.1007/s11694-015-9247-2 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 research-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s11694-015-9247-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Rather Sajad Department of Food Science and Technology, University of Kashmir, 190006, Srinagar, India aut NATIONALLICENCE 700 1- Akhter Rehana Department of Food Science and Technology, University of Kashmir, 190006, Srinagar, India aut NATIONALLICENCE 700 1- Masoodi F. Department of Food Science and Technology, University of Kashmir, 190006, Srinagar, India aut NATIONALLICENCE 700 1- Gani Adil Department of Food Science and Technology, University of Kashmir, 190006, Srinagar, India aut NATIONALLICENCE 700 1- Wani S. Department of Food Science and Technology, University of Kashmir, 190006, Srinagar, India aut NATIONALLICENCE 773 0- Journal of Food Measurement and Characterization Springer US; http://www.springer-ny.com 9/3(2015-09-01), 389-399 2193-4126 9:3<389 2015 9 11694