Vol. 10, Special Issue 12 (2021)

Author(s):
Yogesh Meena, Anurag Pandey, Umesh S Suradkar, Lakshmi Kant, Abhinav Meena and Ashish Saini

Abstract:
The present study was intended to standardize processing protocol of chevon patties with the incorporation of animal fat and with poppy seed antioxidant and to evaluate cost of production of final developed product. Three treatments were prepared with the incorporation of 2% poppy seed extract (T₁), 3% poppy seed extract (T₂) and 4% poppy seed extract (T₃) in products by replacing of animal fat from formulation to evaluate economics of chevon patties. All treatment and control group were cooked in hot air oven at 180⁰C for 40 minutes to make the product. In the cost economics, cost of formulation was found highest for group T3. The break-even point was estimated as ₹ 921038.77 for control while ₹ 964670.95, ₹ 988074.52 and ₹ 1012642.28 for T1, T2 and T3 respectively. The cost benefit ratio was found highest for control and lowest for T3. The estimated details of economics of the developed product concluded that a viable enterprises can be established by keeping rate ₹555.82 for control and herbal extract was ₹ 566.46 for T1, ₹569.21 for T2, ₹572.05 for T3 incorporated products respectively.