Ahmad, B., Saleh, S. (2020). THE EFFECT OF ADDING FENUGREEK LEAVES POWDER (FOENUM-GRACEUM L.) ON CHEMICAL COMPOSITION AND SENSORY EVALUATION FOR MINCED MUTTON AND BEEF CATTLE PATTIES. , 18(1), 69-74. doi: 10.32649/ajas.2020.170511
B. H. Ahmad; S. J. Saleh. "THE EFFECT OF ADDING FENUGREEK LEAVES POWDER (FOENUM-GRACEUM L.) ON CHEMICAL COMPOSITION AND SENSORY EVALUATION FOR MINCED MUTTON AND BEEF CATTLE PATTIES". , 18, 1, 2020, 69-74. doi: 10.32649/ajas.2020.170511
Ahmad, B., Saleh, S. (2020). 'THE EFFECT OF ADDING FENUGREEK LEAVES POWDER (FOENUM-GRACEUM L.) ON CHEMICAL COMPOSITION AND SENSORY EVALUATION FOR MINCED MUTTON AND BEEF CATTLE PATTIES', , 18(1), pp. 69-74. doi: 10.32649/ajas.2020.170511
Ahmad, B., Saleh, S. THE EFFECT OF ADDING FENUGREEK LEAVES POWDER (FOENUM-GRACEUM L.) ON CHEMICAL COMPOSITION AND SENSORY EVALUATION FOR MINCED MUTTON AND BEEF CATTLE PATTIES. , 2020; 18(1): 69-74. doi: 10.32649/ajas.2020.170511

THE EFFECT OF ADDING FENUGREEK LEAVES POWDER (FOENUM-GRACEUM L.) ON CHEMICAL COMPOSITION AND SENSORY EVALUATION FOR MINCED MUTTON AND BEEF CATTLE PATTIES

Anbar Journal of Agricultural Sciences
Article 6, Volume 18, Issue 1, 2020, Pages 69-74    PDF (1.76 M)
Document Type: Research Paper
DOI: 10.32649/ajas.2020.170511
Authors
B. H. Ahmad; S. J. Saleh
Abstract
The aim of this study was to investigate the effect of different levels of fenugreek leaves powder on chemical composition and sensory evaluation for minced mutton and beef cattle patties. Fenugreek leaves powder at levels of 0, 0.5, 1 and 1.5% were used. Nutritional value and sensory evaluation were evaluated of this product. The data of flavor tenderness, juiciness and acceptability were significantly improved when the concentrate of fenugreek increased until 1% for minced beef cattle patties while sensory evaluation of minced mutton patties did not show any improvement by using fenugreek leaves powder. The results of chemical composition did not show any significant in protein and fat concentrations. In conclusion, the results revealed the possibility of using 1% fenugreek leaves powder in beef cattle meat patties which improved sensory evaluation and did not affect their chemical composition.
Keywords
Fenugreek leaves; chemical composition; Sensory evaluation; Meat cattle and mutton
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