Optimum Additive Composition to Minimize Fat in Functional Goat Meat Nuggets: A Healthy Red Meat Functional Food

Optimally designed functional foods are considered the most important part of a balanced and healthy diet. Goat meat nuggets, an otherwise option, packed with undesirable saturated unsaturated fats. The present work suggests optimal formulation to reduce surplus fat content goat nuggets by adding two optimally calculated ingredients, namely, fenugreek leaves (FL) psyllium husk (PH). Response surface optimization was performed determine ingredients (FL PH), resulting in minimum without affecting overall acceptability (OA) other properties representing taste texture (e.g., ash content, pH, crude fiber moisture content) nuggets. Functional additives at optimum levels successfully reduced weight-conserved almost 39% compared control Minimal acceptable effects were observed regarding OA representative An designed, fat-attenuated nugget is therefore prescribed, which complies nutritional standards