Document Type : Full research articles
Authors
1
Department. Food and Dairy Sciences and Technology Faculty of agriculture Damanhur university Egypt.
2
Professor of Food Technology, Department of Food Science and Technology, Damanhour university
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Department of Food Science and Technology, Faculty of Agriculture, Damanhour University, Alabbaadiya campus – Cairo Alex agricultural road - Damanhour – Elbeheira Governorate P.O. Box 59 Egypt -Fax - (045) 3282623/
4
Department, Food and Dairy Science and Technology, Faculty of Agriculture, Damanhour University, Egypt
Abstract
Psyllium seeds are recognized for their mucilage content, a complex polysaccharide that forms a gel when bound with water, making them effective binding agents in food products. Their potential as fat substitutes is notable, alongside their rich profile of proteins, minerals, and phenolic compounds, contributing to substantial nutritional value. This study was conducted to investigate the impact of adding Plantago seeds on the quality attributes of rabbit meat luncheons. Different propertions of seeds (1, 2 and 3%) were incorporated. The luncheon samples were also stored for 2 months at 4 ±1℃.Theresults revealed an increase in moisture, ash, and fiber content with higher concentrations of Plantago seeds compared to the control sample (Plantago seeds free). and during the storage periods, there was a noticeable improvement in hardness, gumminess, and chewiness. These samples also exhibited a homogeneous distribution of mixture particles, and reduced air void size, moreover, the samples containing Plantago seeds exhibited a distinct sensory advantage over the control sample in flavor, juiciness, and tenderness, all improving significantly over storage periods.
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