OPTIMIZATION OF CHICKEN MEAT BISCUITS WITH DIFFERENT OLEOGELS
| dc.contributor.advisor | NAGA MALLIKA .E (MAJOR) | |
| dc.contributor.advisor | ESWARA RAO .B | |
| dc.contributor.advisor | SRINIVASA RAO .T | |
| dc.contributor.advisor | SURESH K DEVATKAL | |
| dc.contributor.author | SONIA BANISETTY | |
| dc.date.accessioned | 2024-07-07T07:18:48Z | |
| dc.date.available | 2024-07-07T07:18:48Z | |
| dc.date.issued | 2024-02 | |
| dc.description.abstract | Omega-3 fatty acids are of increasing interest due to their health benefits but face various physical limitations because of their liquidity. Using these omega fatty acid rich oils with selected gelator substance can yield oleogels that are solids at room temperature. Oleogels of both olive oil and flaxseed oil with 5 per cent carnauba wax out performed in their physical characteristics. These oleogels were used as saturated fat replacers in chicken meat biscuits. The developed formulations had significantly (P<0.05) higher baking yield, better texture profile, lower saturated fat content, higher PUFA/SFA and h/H ratios with good organoleptic quality. In the second phase of the study, the developed chicken meat biscuits with flaxseed oil oleogel were subjected to both ambient (28±1℃) and refrigerated (4±1℃) storage temperatures for a period of 45 days. Though both the treatments had exhibited healthier fatty acid profile, flaxseed oil oleogel incorporated chicken meat biscuits were chosen for shelf-life evaluation study due to their significantly lower (P<0.05) saturated fat content compared to their counterparts. The pH values were in decreasing trend, whereas, 2-Thiobarbituric acid values were in increasing trend during the storage period. The total plate count (log cfu/g) and yeast and mould count of chicken meat biscuits were not detectable during initial days, but later on, counts were significantly increased (P<0.05). The organoleptic study throughout the storage period showed a considerable decline in all sensory attributes. The biscuits did, however, meet panellists acceptable limits till 40 days of both ambient and refrigeration storage. | |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810211560 | |
| dc.language.iso | English | |
| dc.pages | 151 | |
| dc.publisher | SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517 502. (A.P.) INDIA | |
| dc.sub | Livestock Product Technology | |
| dc.theme | OPTIMIZATION OF CHICKEN MEAT BISCUITS WITH DIFFERENT OLEOGELS | |
| dc.these.type | M.V.Sc. | |
| dc.title | OPTIMIZATION OF CHICKEN MEAT BISCUITS WITH DIFFERENT OLEOGELS | |
| dc.type | Thesis |