Composition and Physicochemical Properties of Chevon Patties Containing Oat Bran |
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| Authors: | N.L. Dawkins O. Phelps K.W. McMillin I.T. Forrester |
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| Affiliation: | Authors Dawkins and Phelps are affiliated with the Dept. of Human Nutrition and Food, Southern Univ. and A&M College, 204 P.E. Thrift Hall, Baton Rouge, LA 70813.;Author McMillin is with the Animal Science Dept., Louisiana State Univ., Baton Rouge, LA.;Author Forrester is with the Dept. of Nutrition &Food, Alcorn State Univ., Lorman, MS. Direct inquiries to Dr. N. L. Dawkins. |
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| Abstract: | Chevon (goat) meat-based patties were formulated with oat bran (15–50% w/w) and evaluated for nutrient content and physicochemical properties. Moisture, fat, and protein decreased with increased oat bran. Patties containing oat bran had higher concentrations of unsaturated fatty acids and lower cholesterol. Additions of oat bran also reduced sodium and zinc. Soluble and insoluble fiber content of patties increased, while cooking loss and shear force of patties decreased with increased oat bran. Nutritional value of patties was enhanced with minimal composition and texture changes at 15 or 20% oat bran addition. |
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| Keywords: | chevon oat bran fiber |
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