![]() Incorporation of CMM and CMP resulted in increased total iron, fat and ash content. The protein content of cookies incorporated with 10 per cent CMM and 40 per cent CMP increased from 9.66 per cent (control cookie) to 11.18 and 31.51 per cent, respectively. The incorporation of 20 per cent CMM and 30 per cent CMP in the control biscuits resulted in increased protein content from 9.57 per cent to 12.98 and 26.42 per cent, respectively. ![]() Nutritional quality of both chicken incorporated biscuits and cookies increased significantly as compared to their control treatments. The developed biscuits and cookies were packed in Laminate pouches and stored at ambient temperature (25☒˚C) for 90 days and samples were drawn at an interval of 15 days to assess the shelf life. Out of the various levels of incorporation of CMP and CMM tried, the biscuits with 30 per cent CMP and with 20 per cent CMM and cookies with 40 per cent CMP and with 10 per cent CMM were preferred the most, based on organoleptic score. Physico-chemical, proximate and sensory properties of developed selected biscuits and cookies were assessed. On the basis of sensory evaluation, the optimum levels of these sources were selected. Incorporation of chicken meat mince (CMM) and chicken meat powder (CMP) at 10 to 50 per cent level were tried. ![]() (Ms.) Nita Khanna, Senior Scientist, Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar-125004, Haryana, India Degree awarding University : Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar-125 004 Year of award of degree : 2013 Major subject : Livestock Products Technology Minor subject : Foods and Nutrition Total number of pages in thesis : 62 + vii Number of words in the abstract : 437 Key words: Chicken meat mince, Chicken meat powder, refined wheat flour, Proteins, Essential amino acids, Biscuits, Cookies and sensory evaluation The study was conducted to develop biscuits and cookies incorporated with chicken (broiler) meat powder and meat mince. Rajkumar Berwal Admission number : 2010 AS 82D Title of degree : Doctor of Philosophy in Livestock Products Technology Name and address of Major Advisor : Dr. Title of thesis : Development and Quality Evaluation of Chicken Incorporated Biscuits and Cookies Name of the degree holder : Dr. Different brands of biscuits showed different physical and chemical characteristics. Microscopy observations revealed that some of the granule birefringence of commercial biscuits can still be observed under polarised light. X-ray results showed that commercial biscuits still retained their crystallinity but at lower intensities than native wheat flour. Starch gelatinisation properties show that To, Tp and Tc were higher than for wheat flour whereas DH was lower than for wheat flour. The three-point bend test showed that a biscuit with lower fat content was harder than a biscuit with normal fat content, except for sample B. A total of 10 rich tea biscuits from different brands were bought locally and were measured for physical and chemical characteristics. This study was performed to provide information about the physical and chemical characteristics of commercial semi-sweet biscuits and to ascertain the key characteristics of commercial semi-sweet biscuits (rich tea type), in terms of starch properties, such as gelatinisation, pasting, granule crystallinity and morphology, and to compare the magnitudes of changes of physical characteristics (diameter, thickness, weight and bulk density) for selected brands.
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