| Autor: |
Jayanthi, R., Rao, V. Appa, Abraham, Robinson J. J., Valli, C., Ramani, R. |
| Předmět: |
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| Zdroj: |
Indian Veterinary Journal; Oct2017, Vol. 94 Issue 10, p18-21, 4p |
| Abstrakt: |
A study on the development of functional chicken meat nuggets was carried out to determine the optimum level of inclusion of Guava (Psidium guajava. L)powder and optimum replacement level of sodium chloride with potassium chloride. The functional chicken meat nuggets were evaluated for proximate composition and sensory characteristicsas per the standard procedures. The results revealed that high fiber and low sodium functional chicken meat nuggets can be prepared with incorporation of 1.5 per cent guava powder and by replacing sodium chloride with potassium chloride upto 40 per cent level. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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