Development of compressed meat based bar using response surface methodology

Authors

  • K. Jayathilakan Defence Food Research Laboratory, Mysuru
  • Rajkumar Ahirwar Defence Food Research Laboratory, Mysuru
  • Khudsia Sultana Defence Food Research Laboratory, Mysuru
  • M. C. Pandey Defence Food Research Laboratory, Mysuru

DOI:

https://doi.org/10.14429/dlsj.2.11367

Keywords:

RSM, OAA, Protein, Mutton powder, Hardness, Responses

Abstract

Studies were carried out to optimize the percentage of ingredients for the development of ready to eat mutton bar. Central composite rotatable design of response surface methodology (RSM) was used for designing the experimental combinations. Matrix for compression was designed by selecting factors like mutton powder, binders and applied pressure. Protein percentage, hardness and over all acceptability (OAA) were taken as responses. OAA and hardness showed highly significant and fitted with quadratic model whereas other response i.e. protein levels found to be significant and fitted with linear model. From the design of experiments 45g/100g of mutton powder with 5g/100g binders having an applied pressure of 142 kg/cm2 yielded a bar having a protein percentage of 35g/100g with a hardness of 20.9 N with an overall acceptability score of 8.6 ±0.2 on a 9 point hedonic scale. The product gives energy of 393 kcal per 100 g.

Author Biographies

K. Jayathilakan, Defence Food Research Laboratory, Mysuru

Dr K. Jayathilakan, obtained his MSc (Chemistry) from University of Calicut and PhD (Chemistry) from University of Mysuru. He is presently working as Scientist ‘E’ at Defence Food Research Laboratory. He has over 33 years of research experience in the multi-disciplinary branch of Food Science & Technology. His area of specialisation meat science and technology, food chemistry, freeze drying, radiation processing and development of meat and poultry products using innovative processing technologies.

He contributed towards the experimental planning, execution, technical advice and writing of the manuscript.

Rajkumar Ahirwar, Defence Food Research Laboratory, Mysuru

Mr Rajkumar Ahirwar is working as a Technical Officer ‘A’ at Defence Food Research Laboratory, Mysuru. He obtained his MSc (Chemistry) from Dr Hari Singh Gour University, Sagar and M.Sc (Food Science) from YCMOU, Nashik, Maharashtra. He contributed towards development of food product and milk testing kit. His research is mainly focused on meat and meat products.

He contributed towards the product preparation and experimental execution.

Khudsia Sultana, Defence Food Research Laboratory, Mysuru

Mrs Khudsia Sultana is working as a Technical Officer ‘A’ at Defence Food Research Laboratory, Mysuru. Her current research interests include development of light weight meat products and freeze dried probiotic juice powders. She has contributed significantly towards the development and evaluation of convenient meat and poultry products and beverage powders with functional attributes by various processing techniques like irradiation, freeze dehydration, compression technology and freezing.

She contributed towards the experimental execution and writing of the manuscript.   

M. C. Pandey, Defence Food Research Laboratory, Mysuru

Dr M.C. Pandey, head of Freeze Drying and Animal Products Technology Division at Defence Food Research Laboratory, Mysuru. He has experience in food R&D and process engineering with distinguished background in Statistical design and optimisation of food processing parameters, frying kinetics of optimally processed foods, freeze drying of functional foods for high altitudes, optimisation and standardisation of ready-to-eat frozen foods, and development of convenient strip based testing kits.  

He contributed towards experimental planning, execution, data analysis of the manuscript.

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Published

2017-05-31

How to Cite

Jayathilakan, K., Ahirwar, R., Sultana, K., & Pandey, M. C. (2017). Development of compressed meat based bar using response surface methodology. Defence Life Science Journal, 2(2), 226–230. https://doi.org/10.14429/dlsj.2.11367

Issue

Vol. 2 No. 2 (2017): Special Issue on Food Sciences

Section

Research Article

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