Effect of Oatmeal as Fat Replacer on the Quality of Low Fat Goshtaba Prepared by Traditional and Machine Methods

doi: 10.5958/2581-6616.2021.00009.8

Abstract

The effects of traditional and machine methods of preparation on the quality and acceptability of low-fat Goshtaba  formulated with 10% hydrated oatmeal as fat replacer was studied by evaluating them for physicochemical and sensory  quality. To achieve this objective, the raw emulsions were prepared by traditional (T) and machine (M) method following  the standardized processing protocols and formulations served as controls (T0 and M0) and were modified only to the  extent of addition of the 10% hydrated oatmeal as fat replacer and served as treatments (T1 and M1). The results showed  that the pH of T1 Goshtaba was higher (P<0.05) than that of T0 whereas pH of M0 and M1 were similar. The emulsion  stability of T1 and M1 was better (P<0.05) and that of T1 was better than M1 (P<0.05). The percent cooking yield of  T1 and M1 was relatively higher (P>0.05) than that of the controls. The yield of T1 was higher (P<0.05) than M1. The  percent moisture of T1 emulsion was higher (P<0.05) than that of T0. The percent moisture of T1 Goshtaba was higher  (P<0.05) than that of its control. The percent protein of Goshtaba was higher (P<0.05) under the traditional method. The  percent fat of T1 and M1 was higher (P<0.05). The percent ash of T1 Goshtaba was higher (P<0.05) than that of M1. The  sensory scores for appearance were similar as also were the scores for flavour as well as juiciness. The trend of these sensory  scores was T1>T0>M1>M0. The trend of scores for overall palatability was similar to that of texture viz., T1>M1>T0>M0.  These results demonstrated better performance of traditional method of preparation of low fat Goshtaba formulated with  10% hydrated oatmeal.