Publications by authors named "H Pragati"
Article Synopsis
- Goat meat nuggets were made using textured soy granules and full-fat soy paste to evaluate their effects on meat quality.
- The addition of these soy proteins did not significantly change the yield, moisture, or fat content, but lower expressible water levels were noted with 15% soy paste, resulting in softer nuggets.
- Sensory evaluations showed no major differences in taste or acceptability between nuggets with soy paste and the control, while nuggets with soy granules scored lower; overall, the products remained stable during 90 days of frozen storage.
