Archives

Page No. : 45-49

ABSTRACT

Chevon patties were prepared by using egg albumin liquid as a binder at 5%, 10% and 15%levels and skim milk powder as a binder at 3%, 5% and 7% levels of inclusion. Among the various levels of inclusions, 10% level of egg albumin liquid and 5% level of skim milk powder were found to be best suited levels. The emulsion stability and the product yield were significantly (P<0.05) higher in patties incorporating egg albumin liquid. The moisture and the protein contents were significantly (P<0.05) higher in the chevon patties incorporated with skim milk powder. Both the binders evoked a marked enhancement in sensory attributes. Based upon physico-chemical and sensory attributes, the egg albumin liquid was considered better than the skim milk powder as a binder in chevon patties.

Keywords: Chevon patties, egg albumin liquid, physico-chemical properties, sensory evaluation, skim milk powder