Quality characteristics of ready to eat dumplings (momo) prepared from yak meat.

Abstract

Dumpling is one of the highly relished traditional products in theworld having different shapes and nomenclature across differentnations. Dumpling quality is determined by the characteristics of theflour, filling and cooking method. Addition of a meat based fillingenriches the nutritive value of dumpling to a greater extent. Thereforea research was undertaken to develop a dumpling (momo) basedon yak meat and to evaluate its yield, physico-chemical, microbialand sensorial quality. Results have indicated that a yak meatdumpling is rich in protein, fat and energy content. The yield of asteam cooked yak meat dumpling was significantly higher. The moistureto protein ratio signified a higher amount of protein in relation tothe moisture present in the product. The standard plate count andyeast and mould count of the yak meat dumpling was well within theacceptable limit of cooked meat products. The sensory evaluation ofthe product revealed that the product was highly acceptable with ascore ranging between very good to excellent in terms of appearance,flavour, texture and juiciness. It is concluded that a yak meatdumpling is rich in nutritive value, with a highly acceptable microbialand sensorial quality.