Effect of antioxidants and dietary fiber from apple and strawberries on value addition into mutton patties

Sasikala Shanmugam; Sandra A. A. Monis; Nilam Roy; D. Sruthi; A. Sangamithra; Swamy Gabriela John

Sasikala Shanmugam Department of Food Process Engineering, SRM University, Kattankulathur
Sandra A. A. Monis Department of Food Process Engineering, SRM University, Kattankulathur
Nilam Roy Department of Food Process Engineering, SRM University, Kattankulathur
D. Sruthi Department of Food Process Engineering, SRM University, Kattankulathur
A. Sangamithra Department of Food Technology, Kongu Engineering College, Perundurai
Swamy Gabriela John Department of Agricultural and Biosystems Engineering, South Dakota State University

Keywords: mutton patties, apple peel, apple pulp, strawberry, antioxidant, dietary fibre

Abstract

Superfruits like apples and strawberries are rich in dietary fibres and antioxidants and prevent the risk of many diseases. In this study, antioxidant content, total phenolic content and ferric reducing power analyses were carried out for the pulped and freeze dried fruit powders. From the tests, it was observed that apple peel had a high total phenolic content. The antioxidant content was high in apple peel and strawberries. The mutton patties were incorporated with the powders of apple peel, apple pulp and strawberry fruit. The Total dietary fibre, peroxide value tests, proximate analysis, colour analysis, microbiological studies, sensory analysis and storage studies were carried out and noticeable results were obtained as compared to the control and proved the increasing quality of the mutton patties.

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