SLJAP Vol. 12, December 2020

DEVELOPING A READY-TO-EAT VEGETABLE AND CHICKEN MIXED WITH ARROWROOT FLOUR (Maranta arundinacea) INCORPORATED CRUST

P.N. Amarasekara1, T.I.G. Prabashwari1, J.K. Vidanarachchi1, N. Edirisinghe2, S.M.C. Himali1

1Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Sri Lanka. 2Cargills Quality Foods (Pvt.) Ltd, Ja-Ela, Sri Lanka.

Abstract

Ready-to-eat food items are becoming increasingly popular with competitive, changing and busy life style of consumers. Thus, this study was conducted to investigate the possibilities of developing a ready-to-eat vegetable and chicken mixed meat pie with arrowroot flour (Maranta arundinacea) incorporated crust with the best organoleptic characteristics. A series of trails were conducted to select the most suitable replacement level of arrowroot flour, proportions of vegetables, chicken, vegetable-meat combination level and the level of juiciness of the new product. Three different vegetable and chicken mixed meat pies incorporated with three flavored sauces (Oyster, Tomato and Worcestershire) were finally prepared and sensory evaluation was conducted. Proximate composition, microbiological analysis and chemical analysis during fifteen days of the storage period at-18ºC were determined for the selected product. The sensory evaluation revealed that, 40% arrowroot flour incorporated meat crust prepared from 50% boneless chicken, 30% vegetable mix with 400 mL tomato sauce per 500 g of pie filling was highly preferred. The product contained 19.6% of protein and 10.4% fat and was microbiologically sound. A long duration storage trial is recommended.

Keywords: Arrowroot flour, chicken, meat pie, ready to eat food, vegetable, wheat flour

INTRODUCTION making nutritious and healthy food items available is a current need. Ready-to-eat foods are food products that can be directly consumed by consumers Meat is important for a balanced diet without further preparation such as heating, because it is a good source of essential peeling and washing (Osakue et al., 2016). amino acids and micronutrients required for , sausages, burgers, , regulation of energy metabolism (Biesalski, meat pies, salads, milk products, fast and 2005). In general, meat pie contain ground instant foods are the most common Ready- chicken as the main ingredient, and consists to-eat foods that are commonly available in with two parts: pie crust and pie filling. the restaurants and supermarkets. Meat pie Most of the pie crust is prepared from wheat can be defined as a baked product flour which contains high amount of gluten containing minimum 25% of meat flesh, (Peter-Ikechukwu et al., 2019). Gluten in prepared in a –lined pan or dish wheat causes Celiac diseases and it is topped with a pastry crust (Ighavongbe et interfered the absorption of al., 2016). Ever increasing world nutrients/minerals and excretion of insulin population and changing trends in food (Masih and Sharma, 2016). Therefore, consumption and eating patterns have preparation of meat pie from gluten free caused daily meals rapidly move away from product would be advantageous for the traditional meal recipes. Therefore, the consumers who have diabetes and high

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SLJAP Vol. 12, December 2020 sensitivity/intolerances for gluten. Jyothi et conducted at the Meat Science Laboratory, al. (2009) found that arrowroot could be Department of Animal Science, Faculty of used as a substitute for wheat flour. Agriculture, University of Peradeniya, Sri Lanka. Arrowroot starch is obtained from rhizomes of Maranta arundinacea, a tropical and Materials perennial tuberous plant belonging to the family Marantaceae (Cooke et al., 2000). The materials needed for the preparation Arrowroot is an excellent source of starch and packaging of meat pie; namely, (>85%). Recently, it became popular in the boneless chicken, non-meat ingredients, food industry (Parrack & Kumar, 2003) for food grade sodium nitrite and ascorbic acid, making biscuits and in certain food sunset yellow color and polypropylene preparations as thickener and/ or stabilizer were obtained from Cargill’s Quality Food as well as in therapeutic use (Lajvardi et al., (Pvt.) Limited. 1993). Arrowroot contains gluten free substance and it can be used as a non- Methodology irritating, nutritious diet for people who have certain chronic diseases (Jnawali et The meat pie was prepared according to the al., 2016). Compared to other starche method described by Kohajdová and sources, arrowroot is believed to be the Karovicová (2008) and Ayodele et al. easiest to digest, low in glycemic index (2019) with slight modifications. The (IG), fat free with low price and easily production of meat pie mainly consisted of available as rhizomes in Sri Lankan market three steps: preparation of pie crust, (Deswina and Priyadi, 2020). The use of preparation of meat pie filling and alternative product of arrowroot provides preparation of the sauce required for the high amount of phosphorus, sodium, iron, filling. Based on the methods described in calcium and potassium to the diet (Amante previous studies, Tigernut pomace flour et al., 2020). Therefore, replacing was prepared and the substitution level was traditional starch sources with arrowroot identified for the preparation of meat pie starch has an economic importance in dough. Finally, other ingredients such as reducing the foreign exchange on blended onion, boiled carrot and canned importation of wheat and creating beef were added into one side of meat pie opportunities to make use of an and the product was baked at 180ºC for 30 underutilized crop. The objective of the min. current study was to develop a ready to eat Preparation of meat pie crust nutritionally balanced, healthy vegetable and chicken mixed meat pie with Properly washed arrowroot rhizomes were arrowroot-incorporated crust for Sri cut into small pieces and oven dried at 40ºC Lankan consumers. for 4 h. After proper drying, it was grounded and screened by 80 mesh sieve in order to obtain arrowroot flour (Sholichah MATERIALS AND METHODS et al., 2019). Then, the required amount of flour (as decided in Trial 1) and the other Location ingredients were weighed (SHIMADZU UW220H, Japan) and mixed well according Preparation of vegetable and chicken mixed to the basic meat pie crust formula (Table meat pie was carried out at Cargill’s 1) and covered by polypropylene sheet to Quality Food (Pvt.) Limited, Ja-Ela, Sri avoid unnecessary drying. Lanka, and the laboratory analysis were

SLJAP Vol. 12, December 2020

Table 1: The ingredients used to prepare the crust of meat pie

Ingredient Quantity (g) Wheat flour 1000 Egg (yolk & egg white) 200

Baking powder 2.50 Margarine 300 Salt 10 Ice water 10

Trial 1: Wheat flour replacement with (Trial 2 – 5) as described below using the arrowroot flour in pie crust sensory panel in Cargill’s Quality Food (Pvt.) Limited. Food grade additives, spices The trail 1 was conducted in order to find and herbs used to prepare the pie filling are out the best level of wheat flour shown in Table 2. . replacement with arrowroot flour for the new product. Six different replacement Trial 2: Determination of the best levels of levels of arrowroot flour (T1=0%, T2 =20%, vegetables in pie filling T3 =40%, T4 =60%, T5 =80% and T6 =100%) were evaluated while keeping This trial was conducted in order to find out other ingredients constant as in basic the best levels of vegetables which can be formula of pie crust. The best level of incorporated into the pie filling mix (Table arrowroot flour was selected according to 3) while keeping all other ingredients the preferences of ten (10) trained panelists constant. Equal proportions of vegetable in Cargill’s Quality Food (Pvt.) Limited. mix and meat were used in the filling at this stage. As per the sensory evaluation results, Preparation of meat pie filling the best levels of different vegetables were determined. The best combination of meat pie filling was identified through a series of four trials Table 2: Composition of food grade additives, spices and herbs used for the pie filling

Ingredient Percentage (%)* Food grade additives Sodium nitrite 0.15 Sodium benzoate 0.03 Chicken stock 0.20 Spices & herbs

Curry leaves powder 0.06 Garlic powder 0.30 Black pepper powder 0.80 Chili powder 0.50 Cinnamon powder 0.09 Cardamom powder 0.09

*ingredients used as a % of the total formulation

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Table 3: Different levels of vegetables* used for the production of meat pie filling

Ingredient Treatment 1 Treatment 2 Treatment 3 Treatment 4 (%) (%) (%) (%) Boneless Meat 40.00 40.00 40.00 40.00 Vegetable mix Red bell pepper 4.00 8.00 11.00 10.00 Potato 19.00 15.00 11.00 10.00 Carrot 13.00 10.00 9.00 10.00 Green 4.00 7.00 9.00 10.00

*ingredients used as a % of the total formulation

proportions to get the best quality product Trial 3: Determination of boneless as described in Table 5. chicken meat and MSCM levels required for the pie filling Preparation of sauce Tomato sauce was used to prepare the meat Different levels of the boneless chicken pie sauce which was used to enhance the meat and MSCM were used in order to graveness of pie filling mix. Water and corn determine the best proportions for the pie flour were added (Table 6) and cooked at filling. The selected vegetable mix from 50ºC to 60ºC for 10 min by mixing with the trial two was used and equal proportions pre-cooked vegetable and chicken mixed of vegetable mix and meat mix were used meat pie filling. (Table 4) for the filling. As per the sensory evaluation results, the best combination of Trial 5: Determination of level of the boneless meat and MSCM levels was sauce required for the meat pie sauce determined. This trail was conducted to find out the best Trial 4: Determination of the best levels of juiciness level of the meat pie among four selected vegetable mix and meat mix for different levels (T1=200 mL, T2=300 mL, the pie filling T3=400 mL and T4=500 mL/500 g of pie filling) of three sauces (oyster sauce, This trial was carried out to select the best tomato sauce and Worcestershire sauce), combination of meat mix and vegetable mix while keeping the other ingredients constant. The best level of sauce to be

Table 4: Different levels of boneless chicken meat and MSCM used for the production of meat pie filling

Ingredients* Treatment 1 Treatment 2 Treatment 3 Treatment 4 Treatment 5 (%) (%) (%) (%) (%) Vegetable mix 40.00 40.00 40.00 40.00 40.00 Meat Bone less meat 40.00 25.00 20.00 15.00 - MSCM - 15.00 20.00 25.00 40.00 *ingredients used as a % of the total formulation

SLJAP Vol. 12, December 2020 incorporated was determined according to panelists according to five-point hedonic the preferences of the trained sensory panel scale. The samples of the final three (n=10) at Cargill’s Quality Food (Pvt.) products labeled with three digit numbers Limited. were served to the panelists. The panelists were requested to rinse their mouth with Preparation of vegetable and chicken water after testing each sample (Folorunso mixed meat pies with three different et al., 2019). sauces Proximate analysis of meat pie The vegetable and chicken mixed meat pies were prepared using the levels determined The selected vegetable and chicken mixed by the Trial 5, according to the method meat pie sample from the final sensory described by Kohajdová and Karovicová evaluation was prepared in three replicates (2008) and Ayodele et al. (2019) with few and subjected to determination of moisture, modifications based on the results of the crude fat, crude protein and contents. The five trails. Dough was rolled out and baked moisture, crude protein and ash content of at 150ºC for 5 min before the prepared the samples were analyzed according to the mixture of vegetable, meat and sauce was protocols given by Association of added into the pie crust. Then the Analytical Chemistry (AOAC, 1995). The preparation was closed by the dough. Wgg crude fat percentage of vegetable and yolk was applied on the top of the crust of chicken mixed pies was determined meat pie and baked at 150ºC for 35 min in according to the procedure described by the oven (Yamato Scientific Co. Ltd, Nielson (2006). Carbohydrates content of Japan). After cooling, the pies were packed the product was calculated by using the in polypropylene bags and stored at -18ºC. following equation as described by Ruiz- Cano et al. (2016). Evaluation of consumer acceptance of meat pies Carbohydrates content (%) = 100 - (moisture + protein + ash + fat) Taste, texture, odour, juiciness, appearance and overall acceptability of the products were evaluated by thirty Untrained Table 5: Different levels of meat and vegetable mixes used* for the production of meat pie filling

*Ingredients Treatment 1 Treatment 2 Treatment 3 Treatment 4 (%) (%) (%0 (%) Meat mix 80.00 50.00 30.00 40.00 Vegetable mix - 30.00 50.00 40.00

*ingredients used as a % of the total formulation

Table 6: Composition of sauce used for the preparation of meat pie filling sauce

Ingredient Quantity

Tomato (g) 17.50 Corn flour (g) 24 Salt (g) 1.90 Water (mL) 400

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Microbiological analysis room temperature in ice, and the absorbance of the resulting pigment was Detection of Aerobic Plate Count (APC), measured at 532 nm using a UV-VIS Staphylococcus aureus and Escherichia spectrophotometer (1209, Shimadzu Co. coli were carried out to determine the Ltd., Japan). 2-TBARS values were microbial quality of the selected meat pie calculated by multiplying the absorbance by consumers during fifteen days of the reading by a factor of 7.0, which was storage period. Determination of aerobic obtained from a standard line prepared plate count and Escherichia coli were using 1,1,3,3- tetramethoxy methane as a carried out according to the techniques precursor of Malonaldehyde given in AOAC (1995). The presence of (AOAC,1995). 2-TBARS values of the Staphylococcus aureus in meat pies was selected vegetable and chicken mixed meat studied using the spread plate technique. pies were analyzed at five days intervals For this purpose, 1 g of sample was mixed during 15 days of the storage period of the with 9 mL of sterilized peptone water and product at -18ºC. then, the samples were serially diluted for selective enumeration. A volume of 0.5 mL Statistical analysis from dilution was plated on Baird Parker The sensory data were analyzed using Agar and was incubated at 37ºC for 24 h Friedman non parametric test using (Omolaja & Adeleke, 2013). The microbial MINITAB 17 software with 95% count of each plate was expressed as colony confidence interval. forming unit per gram of the meat pie sample (CFU/g). Evaluation of pH and water holding RESULTS AND DISCUSSION capacity Trial 1: Wheat flour replacement with The water holding capacity (WHC) and pH arrowroot floor in pie crust of the selected meat pie samples were measured at five days intervals during 15 According to the results of the Trail 1, days of storage period, according to the treatment 03 which consisted with 40% of methods of AOAC (1995). arrowroot flour was selected as the best replacement level to be incorporated into Determination of 2-Thiobarbituric acid the crust of chicken and vegetable mixed reactive substances (TBARS) value meat pie. There was an improvement of texture and acceptable color at 40% Two grams of each sample were placed in arrowroot flour incorporation level. High centrifuge tubes to which 5 mL of a 10% amount of arrowroot powder in the (W/V) solution of trichloroacetic acid treatments would have led to high (TCA) were added and vortexed (VM-96B, crispiness due to low level of gluten in Jeio Tech, Korea) for 2 min. Then, 5 mL of arrowroot powder. Gluten in wheat flour is 0.02 M aqueous solution of 2-thiobarbituric a key factor in dough elasticity, stretchy acid (TBA) was added to each centrifuge properties and airy structure by trapping gas tube which was further vortexed for 30 sec. within baked products (Spiekermann, The samples were then centrifuged (CUR- 2006). Results of this preliminary trail 1A, Hitachi koki Co Ltd., Japan) at 3000 x suggested that, wheat flour could not be g for 10 min and the supernatants were totally replaced by arrowroot flour due to filtered through Whatman No. 03 filter the reduction of dough properties. In a papers. Filtrates were heated in a boiling study done using Tigernut pomace flour water bath (YCW-010E, Gemmy Industrial Ayodele et al. (2019) pointed out that, only Corp., Taiwan) for 45 min, and cooled to 10% substitution level of wheat flour was

SLJAP Vol. 12, December 2020 possible in meat pie preparation without selected as the best proportion of meat for affecting its overall acceptability. this product irrespective to the cost of production which is high in Treatment 1 Trial 2: Determination of the best levels compared to the rest. of vegetables in pie filling Trial 4: Determination of the best levels Based on the preference of the sensory of selected vegetable mix and meat mix panelists, Treatment 2 which consisted of for the pie filling 10% carrot, 7% of green peas, 15% of potato and 8% of red bell pepper was According to the results of this trial, the selected as the best vegetable proportion of Treatment 2 which contained 50% of the the meat pie filling mix which carried the boneless chicken meat and 30% of the best taste, color and appearance. These vegetables was selected as the best proportions of ingredients are comparable treatment. The reason for this selecting to those reported by Ighavongbe et al. may be the proper meat flavor and (2016) where mean meat contents ranged attractive color combinations of both types from 0 to 21.32%, potato contents were in of ingredients compared to the other the range of 5.90% to 21.03% while treatments. Regarding to Food Standards vegetable (including carrot and onion) (FSANZ) Act ranged from 0 to 2.11%. A study done by (1991) at least 25% of meat content should Ruiz-Cano et al. (2016), indicated that be present in a standard meat pie. selection of one or more ingredients for Therefore, the newly produced vegetable meat pies could be an important factor for and chicken meat pie with 50% of meat improving the health properties without content is well within the acceptable limit. minimizing the sensory characteristics and quality of the product. In the present study, Trial 5: Determination of level of sauce cooking at 72ºC in the cooking chamber required for the pie filling helped to preserve the colors of the vegetables during preparation. According to the responses of the sensory expertise, the Treatment 3 (400 mL Trial 3: Determination of boneless sauce/500 g of pie filling) was selected as chicken meat and MSCM levels required the suitable level of sauce due to its for the pie filling favorable graveness/juiciness properties compared to other treatments. The sensory panelists rejected all the mixtures which had MSCM were rejected Sensory evaluation of vegetable and because of mild taste and dark and/or chicken mixed meat pies with different bloody color. Considering proximate sauces compositions of MSCM, the fat content of MSCM was higher than that of the boneless Figure 1 shows the estimated medians meat, and the protein content was lower obtained for the three types of chicken and than the boneless meat. Sozen and Hecer vegetable mixed meat pie products. (2013) described that, the taste and the According to the pnalists, median values general acceptability scores of MSCM for appearance and odour were similar in all added mixtures has reduced due to its treatments. The vegetable and chicken different composition of lipids/proteins and mixed meat pie incorporated with tomato development of unwanted flavor and color sauce showed the highest values for texture, changes that influenced by high proportions taste and juiciness. The median scores for of heme pigments in the product. overall acceptability was not significantly Accordingly, the Treatment 1 which had different for meat pies prepared with only boneless meat mixture has been tomato sauce and Worcestershire sauce.

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Appearance 5 4 Oyster sauce with vegetable and Overall 3 Odour chicken mixed meat pie acceptability 2 1 Tomato sauce with vegetable and 0 chicken mixed meat pie

Juiciness/ Texture Worcestershire sauce with vegetable graveness and chicken mixed meat pie

Taste

Figure 1: Pattern of variation of sensory properties of the vegetable and chicken mixed meat pie with arrowroot flour incorporated crust

When the estimated medians for all the According to Ruiz-Cano et al. (2013), the samples were considered, vegetable and protein and fat contents of meat pie chicken mixed meat pie incorporated with prepared from wheat flour, ground beef and tomato sauce was the most preferred other ingredients were 11% and 17.30%, product by the consumers. Addition of respectively. The proximate composition of tomato extracts into the meat products meat pie can be changed due to the type and could improve nutritional quality, reduce amount of meat, flour and other raw lipid oxidation, improve sensory properties materials used for preparation of base, and increase stability of the product during filling and pastry lid. Although several shelf life period while acting as a natural studies have been done on meat pies made antioxidant or an additive (Dominguez et from different meat types in developed al., 2020). countries, no attention had been paid on the compositional analysis of the vegetable and The average proximate composition of the chicken mixed meat pie. Among the limited vegetable and chicken mixed meat pie studies, the proximate composition of incorporated with tomato sauce is shown in Murica’s meat pie (MMP) which is a Table 7. The moisture content of any Spanish artisan product made from ground product plays a significant role in the beef, the moisture content ranged from sensory properties (texture and juiciness), 40.80% to 49.23%, protein content ranged rheology and shelf life of the product. from 9.97% to 11.42%, fat content ranged

Table 7: Average proximate composition of vegetable and chicken mixed meat pie

Constituent Composition (%)* Moisture 50.00 ± 0.07 Protein 19.25 ± 0.02

Fat 10.40 ± 0.04

Ash 3.25 ± 0.01 Carbohydrates 17.10 ± 0.05

* Each value of composition indicates the mean value of three replicates with standard deviation

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from 10.97% to 18.28%, carbohydrate Analysis of keeping qualities of chicken content in the range of 25.79% to 30.89% and vegetable mixed meat pie and the ash content was within the range of 1.66% to 3.13% (Ruiz-Cano et al., 2016). Changes of pH values Microbiological analysis Figure 2 shows the changes of pH during the 15 days of the storage period of the The microbiological analysis of the current vegetable and chicken mixed meat pie with study indicated that there were no E. coli tomato sauce. Results indicated that, the and Staphylococcus aureus. At 15 days of average pH values of samples were reduced the storage period, the aerobic plate count up to 10 days, and increased slightly was observed to be 104 CFU/g of meat pie. thereafter under frozen condition. According to the microbiological reference However, reason for this observation is not standards of Sri Lanka Standards (SLS 516 clear. Bacterial acid production (utilization Part 1 Section 2), meat based ready to eat of carbohydrates and lactic acid food should not be exceed 105 CFU/g. production) could be identified as the cause Further, E. coli and Staphylococcus aureus of pH reduction in the product during the should not be present in meat pie samples storage period (Babji and Murthy, 2000). (Lavindi, 2018). Therefore, the The reduction of pH value from 6.14 to 5.81 microbiological analysis suggested that the during the storage of meat pie packed in samples were within the acceptable polypropylene has been observed by microbiological limits and they were Skudra et al. (2019). microbiologically safe for human consumption in accordance with SLS. These results assured the proper heat processing, preparation of food under hygienic conditions and proper holding

temperature during the preparation of the vegetable and chicken mixed meat pie

Table 8: The average microbiological counts of the vegetable and chicken mixed meat pie at fifteen days of the storage period (-18ºC) Microbiological analysis Microbial counts

Aerobic Plate Count (APC) 104 CFU /g

Staphylococcus aureus Absent in 1 g E. coli Absent in 1 g

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6.6

6.5 6.4 6.3

pH value value pH 6.2 6.1 6 0 Day 5 Day 10 Day 15 Day Storage (days) Figure 2: Changes of pH values of vegetable and chicken mixed meat pie during the storage period at -18ºC 2-TBARS values during the storage period Water holding capacity The 2-TBARS value of a meat based Water holding capacity (WHC) is known to product was increased during the storage be one of the major quality characteristics period of the product due to oxidation of of cooked meat because it effects on lipids. Up to 10 days of the storage period, potential drip loss, technological quality, the 2-TBARS value of meat pie samples appearance and sensory properties in were decreased unexpectedly (Figure 3), cooked meat (Hulf-Lonergan and and thereafter increased sharply. According Lonergan, 2005; Das et al., 2011). to approximate scale for interpretation of Furthermore, low WHC of meat based TBARS value in meat and meat products, it products (meat pie) negatively affected on should not be exceeded 5 mg of eating quality, product yield, economic Malonaldehyde /kg otherwise it will be a implications and cooking loss for producers rancid product (Taulescu et al., 2011). and consumers of ready-to-eat food According to the results, meat pies were not industry (Cheng and Wen-sun, 2008). In the rancid at fifteen days of the storage period. present study, WHC of samples fluctuated during the 15 days of storage period (Figure 4). However, dynamics in WHC could not be explained.

4.8 4.7 4.6

) concentration 4.5

(mg/kg 4.4

4.3

Malonaldehyde 4.2 0 Day 5 Day 10 Day 15 Day Storage period (days) Figure 3: 2-TBARS value of vegetable and chicken mixed meat pie during the storage period at -18ºC

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50

49

48

47

Water Holding Capacity (%) Capacity Holding Water 46

45 0 Day 5 Day 10 Day 15 Day Storage period (days) Figure 4: Water holding capacity of vegetable and chicken mixed meat pie during the storage period at -18ºC

CONCLUSIONS AOAC (1995). Official Methods of Analysis. 16th edition. Association of The optimum level of arrowroot flour to Official Analytical Chemists, replace wheat flour in the pie crust is 40%. Maryland, USA. The filling mix with 50% boneless chicken meat, 30% vegetable and 400 mL of tomato Ayodele, I.M., Aderoju, A.A., Kehinde, sauce per 500 g of pie filling can be O.E., Joseph, A.A. and Adewale, O.S. effectively introduced as a novel ready-to- (2019). Functional and pasting eat vegetable and chicken mixed meat pie properties of wheat/tigernut pomace to the food industry in Sri Lanka with high flour blends and sensory attributes of sensory and keeping quality characteristics. wheat/tigernut pomace flour meat pie. The product contains 19.25% of protein and Croatian Journal of Food Science and 10.40% fat. Further studies are Technology. 11(1):30-36.doi: recommended to evaluate the storability of 10.17508/CJFST.2019.11.1.04 the product throughout an extended storage period and to evaluate the stability of the Babji, Y. and Murthy, T.R.K. (2000). new product under conditions stimulating Effect of inoculation of Mesophilic wholesale, retail and household storage. lactic acid bacteria on microbial and sensory changes of minced goat meat REFERENCES during storage under vacuum and subsequent aerobic storage. Meat Amante, P. R., Santos, E.C.Z., Correia, Science. 54(2):197-202. V.T.V. and Fante, C.A. (2020). Research Notes: Benefits and Possible Biesalski, H.K. (2005). Meat as a Food Applications of Arrowroot component of a healthy diet – are there (Maranta arundinaceae L.). Journal of any risks or benefits if meat is avoided Culinary Science & Technology. in the diet ?. Meat Science. 70: 509– Taylor & Francis:1–9. doi: 524. doi: 10.1080/15428052.2020.1791295. 10.1016/j.meatsci.2004.07.017. Cheng, Q. and Wen-sun, D. (2008). Factors Affecting the Water Holding Capacity of Red Meat Products : A Review of Recent Research Advances. Critical

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Taulescu, C., Mihaiu, M., Bele, C., Matea, C., Dan, S. D., Mihaiu, R., and Lapusan, A. (2011). Antioxidant Effect of Vitamin E and Selenium on Omega- 3 Enriched Poultry Meat. Bulletin UASVM, Veterinary Medicine 68(2): 293-299. at: https://www.researchgate.net/publicati on/232711305