ANTIOXIDANT POTENTIAL OF INDIAN GOOSEBERRY (Emblica officinalis) AQUEOUS EXTRACT IN CHICKEN MEAT BALLS
2023
R. Abinayaselvi | D. Santhi | A. Kalaikannan | A. Natarajan | K. Rajendran
This study was conducted to evaluate the antioxidant potential of Indian gooseberry (Emblica officinalis) aqueous extract in chicken meat balls and the assessment of the physico-chemical and sensory properties of the meat balls. Chicken meat balls were prepared with the inclusion of Indian gooseberry aqueous extract (GBAE) at 0, 9%, 12% and 15% levels. The emulsion pH, product pH, emulsion stability and product yield were determined. DPPH scavenging activity (%) was studied to establish the antioxidant potential of the GBAE in the product. Sensory properties were evaluated using 8 point hedonic scale. Emulsion pH and product pH decreased significantly (P<0.05) with the addition of GBAE. Product yield decreased significantly (P<0.05) with the addition of GBAE at 12% and 15% levels. DPPH scavenging activity significantly (P<0.01) increased with increase in the GBAE inclusion level, where 15% treatment had the highest antioxidant potential followed by 12% and 9% treatments. The sensory scores of control and 9% treatment were comparable and the scores were significantly (P<0.05) lower for 12% and 15% treatments. From this study, it is observed that GBAE could be added as a potential antioxidant in the chicken meat balls, up to a level of 9% without affecting the physico-chemical and sensory qualities of the product.
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