Evaluation of sticky rice flour, jack fruit seed flour and tapioca flour as fillers in pork nuggets Thomas R.1,*, Singha S.1, Saikia M.1, Kalita R.1, Baruah Z.1, Saharia N.1 1Food Quality Control LaboratoryICAR-National Research Centre on Pig Indian Council of Agricultural Research, Rani, Guwahati - 781 131, Assam, India *Corresponding author Email address: thomasrlpt@gmail.com
Online published on 26 August, 2021. Abstract Sticky rice four, jackfruit seed flour and tapioca flour were evaluated as alternate fillers to completely replace the wheat flour in the formulation for processing pork nuggets. Incorporation of sticky rice flour and jackfruit seed flour at 3.5% level in the formulation had no Significant effect on any of the important physico-chemical, microbiological and sensory parameters of the nuggets. Products containing sticky rice flour did show even some of the better quality parameters compared to that containing wheat flour. Also, complete replacement of wheat flour with tapioca flour in the formulation resulted in Significant reduction in most of the physico-chemical and sensorial properties of nuggets. The results indicated that pork nuggets with ‘very good’ consumer acceptability could be processed by completely replacing wheat flour with sticky rice flour and jackfruit seed flour as fillers and the products thus processed had a storage life of 21 days at 4±1°C. Top Keywords Sticky rice flour, Jackfruit seed flour, Tapioca flour, Filler, Pork nuggets. Top |