Consumers’ Perception, Nutritional and Mineral Composition of Processed Cowhide (Ponmo) as Affected by Different Processing Methods

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چکیده

The study was conducted to determine the influence of different processing methods; scalding and singeing on cowhide. Forty (40) pieces each white scaled Ponmo black singed were pulled together randomly subjected for proximate evaluation, organoleptic properties determination mineral contents determination. Analysis variance used analyze result in a complete randomize design using Duncan Multiple Range Test separate means. shows that nutritional value significantly higher (p<0.05) than Ponmo. colour flavour better preferred Ponmo, aroma while there no significant difference texture, juiciness overall acceptability both products. Mineral compared methods therefore, affects nutrient, eating qualities two final products, with having consumers’ perception qualities.

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ژورنال

عنوان ژورنال: ???? ???????? ?????? ????????

سال: 2022

ISSN: ['1993-9345', '2664-2514']

DOI: https://doi.org/10.33794/qjas.2022.133171.1035