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ABSTRACT Chicken kofta prepared by using minced meat (72%) and optimized quantities of oat flour (8%), casein (2.5%) and refined wheat flour (7%), was treated as experimental product (OFC). The product containing refined wheat flour (10%), hydrogenated fat (7.5%) and without oat flour and casein was treated as control. The steam cooked kofta was sealed with air or nitrogen gas and stored at 4 ± 2C for 15 days. Inclusion of oat flour and casein resulted in higher (P ≤ 0.05) yield and lower fat (P ≤ 0.05) in OFC as compared with control. The OFC samples were harder, gummy, cohesive and chewy compared with control. Casein and oat flour were inhibitory toward oxidation in kofta. Changes in Hunter color (L, a, b, hue and chroma) were marginal. The kofta containing oat flour and casein had better inhibition of oxymyoglobin oxidation. The nitrogen-product was microbiologically safe and sensorily acceptable during the 15 days of storage. PRACTICAL APPLICATIONS There has been an increasing demand for foods with health-enhancing properties such as high-fiber and low-fat meat products. Consumers have always an upper hand in selection of a food processed with all natural food ingredients. Milk protein, casein, carrageenan and oat flour have been added to a variety of meat products in attempts to offset the detrimental effects of reducing the fat level and oxidation processes. Casein exhibits better functional properties and carrageenan has proven to be useful as fat replacer. Also, they are important for their gelation characteristics, their high water and fat- binding abilities and effect on emulsion stability. Whereas, oat flour has been proved to increase the fiber levels in meat products and retains the natural flavor of meat. In addition, casein and oat flour acts as natural antioxidants. Hence, it would provide a synergistic effect as a fat replacer and as natural antioxidants in product development.
Prasad et al. (Thu,) studied this question.