Texture Profile Analysis: Reddy And Khairnar

Instrumental texture analysis
Texture profile analysis (TPA)
Texture profile analysis was performed as per the method used by Reddy and Khairnar (2015). The size of the cutlet used for TPA (two-cycle compression test) was 3.0 cm x 4.0 cm (diameter x height). TPA was carried out using a Taxt-plus Texture Analyzer (Stable Micro Systems Ltd., Surrey, UK), attached with a 50 kg load cell. A 75 mm diameter compression platen was used with a pre test speed of 1 mm/ sec; test speed of 1 mm/sec and post-test speed of 1 mm/sec. The cutlets were compressed twice to 50 % of the original height at room temperature (30oC) in auto force mode (20 g) and the time gap between first and second compression was 10 sec. Six measurements were made for each sample
Cutting test was carried out using a Taxt-plus Texture Analyzer (Stable Micro Systems Ltd., Surrey, UK), attached with a 50 kg load cell. A blade set (HDP/BSW) was used with a pre test speed of 2 mm/ sec; test speed of 2 mm/sec and post-test speed of 2 mm/sec. The cutlets were compressed to 30 mm at room temperature (30oC) in auto force mode (20 g). Six measurements were made for each sample in the same lot and the average value was reported for each parameter. A force-time graph was generated with data acquisition rate of 200 pps and textural parameters like cutting strength, distance at failure and work of shear were calculated with the help of software provided along with the
Cutlets from control lot were significantly different in all the proximate values from cutlets fortified with flours (RFC, JFC and OFC). There was no significant difference found in any of the proximate values between the cutlets from RFC, JFC and OFC lots. Cutlets with added fibre showed low protein and fat content than the cutlets without fibre addition. Low protein and fat content in the cutlets enriched with flour is attributed to the replacement of meat by flours in formulations. The results found in this study are well in agreement with the previous reports. Verma et al. (2013) during their studies on chicken nuggets reported that nuggets with added chickpea flour had significantly lower (p< 0.05). Dietary fiber generally has a high water-holding capacity. By hydrating a fiber, the water occupies the fiber pores and increases cooking yields, possibly reducing the caloric contents of meat products (Kim and Paik, 2012). During their studies on low fat chicken nuggets Santhi and Kalaikannan (2014) found that the increased oat flour levels resulted in a significant increase in moisture, crude fibre and gross