| Autor: |
Tanwar, Tanuj Kumar, Malav, O. P., Wagh, R. V., Mehta, Nitin |
| Předmět: |
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| Zdroj: |
Veterinary Practitioner; Jun2023, Vol. 24 Issue 1, p134-141, 8p |
| Abstrakt: |
The objective of the present study was to optimize the level of incorporation of chicken meat powder and fat (buffalo ghee) for the development of protein rich muffins. Chicken meat powder (5, 10 and 15%) and ghee (7, 11 and 15%) were incorporated at three different levels. Thirteen different formulation of muffins were devised using Response Surface Methodology (RSM) implementing Central Composite Design. The final level of incorporation of each chicken meat powder and buffalo ghee was optimized on the basis of responses such as instrumental colour viz. Lightness (L*), Redness (a*), Yellowness (b*), texture profile (hardness, gumminess) and sensory quality (flavour, overall acceptability). A high coefficient of regression (0.90) was obtained for all the responses indicating the fit of model. The protein and fat percentage of developed chicken meat muffins were significantly (p<0.05) improved, whereas the carbohydrate content were significantly (p<0.05) lowered as compared to the control muffins. Best quality meat based muffins having high protein content can be developed by the incorporation of 10% chicken meat powder and 11% buffalo ghee. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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