author(s)
Mir Rovida, Sheikh Rafeh Ahmad, Tahir Nazir, Tarique Ahmad Padder, Heena Jalal and Asma Irshad Qurieshi

abstract
The study was carried out at SKUAST-Kashmir during year 2015-16 and involved development of mutton nuggets extended with walnut kernel paste. The study was devised to explore the feasibility of using fresh walnut kernels on quality characteristics of mutton nuggets. The products prepared consisted of mutton nuggets with 0%, 5%, 10% and 15% fresh walnut kernel paste (WKP) which were analyzed for proximate composition, physicochemical and sensory parameters. It was found that there was a significant (P<0.05) increase in pH, cooking yield and emulsion stability of mutton nuggets with increase in levels of WKP. The moisture and ash content of WKP extended mutton nuggets (62.36% and 3.26% respectively) was significantly (P<0.05) higher than control (60.17% and 2.71% respectively). There was a significant (P<0.05) decrease in the protein content (22.63% vs 17.06%) whereas fat content (7.90% vs 17.02%) increased significantly (P<0.05) with increase in levels of WKP. However, non-significant (P>0.05) difference was observed in sensory cores including overall acceptability between control and 15 percent WKP extended mutton nuggets. Based on the above findings, 15 percent WKP extended mutton nuggets was found optimum for the development of functional mutton nuggets. Therefore, WKP up to 15% level could be used for quality improvement in mutton nuggets without affecting its sensory and nutritive values.