Effect of Dried Apple Pomace and Corn Bran Incorporation on Quality Characteristics of Chevon Rolls During Refrigerated Storage

An investigation was conducted to assess the effect of incorporation of dried apple pomace (DAP) and corn bran (CB) as dietary fi bre sources on organoleptic, thiobarbituric acid reacting substance (TBARS) value and microbial quality characteristics of chevon rolls during refrigerated storage. DAP, CB and their combination (DAP+CB) were used at 6%, 3% and 2%+ 3% level respectively by replacing lean meat. Both control and treated chevon rolls were packaged in polythene bags and stored at a temperature of 4±10C. Parameters were analysed at a regular interval of 4 days. There was a decrease in sensory quality of control and treated rolls during refrigerated storage. But organoleptic scores of control as well as fi bre enriched rolls for different sensory attributes were around 7.0 on 12th day of refrigerated storage meaning moderate acceptability. TBARS value increased signifi cantly during storage in all the treatments but DAP was most effective in checking increase in TBARS value. Total plate count, psychrotrophic count and yeast and mould counts increased signifi cantly during storage but all the microbial counts were within the acceptable limit up to 12th day of refrigerated storage. Escherichia coli, Staphylococcus aureus and Salmonella were not detected during storage period in any of the treatments. It is concluded that fi bre enriched chevon rolls with organoleptic acceptability and microbiological safety up to 12 days of refrigerated storage can be prepared by incorporating dried apple pomace, corn bran and their combination each at 6%, 3% and 2%+3% level respectively.