Development and Quality Evaluation of Meat Based Seasoning Fryums (Vadam) Incorporated With Goat Meat Emulsion And Rice Flour

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dc.contributor.authorAnandh, M. Anna
dc.contributor.authorTANUVAS
dc.date.accessioned2019-04-30T12:16:51Z
dc.date.available2019-04-30T12:16:51Z
dc.date.issued2018-12
dc.descriptionTNV_ZHCSFS_Dec2018_85-86en_US
dc.description.abstractLeft over rice vathals or vadams is a sun-dried product which can be stored for over a year. Vadam is traditionally made using left over rice. Most of the vadam available in the market are mainly based of cereals which are high in calorie and low in protein contents. Incorporation of animal proteins in such snack type food products can improve the nutritional quality especially with respect to amino acid composition, flavor and taste. In this perspective, meat based seasoning fryums (meat vadam) with 20, 30 and 40 % goat meat emulsion were developed and their quality evaluated. The corresponding levels of rice flour were 80%, 70% and 60% in the respective formulations.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810101455
dc.keywordsFood Security, Food Productsen_US
dc.language.isoen_USen_US
dc.pages85-86en_US
dc.publisherTANUVAS, Chennaien_US
dc.subjectFood Securityen_US
dc.subjectFood Productsen_US
dc.titleDevelopment and Quality Evaluation of Meat Based Seasoning Fryums (Vadam) Incorporated With Goat Meat Emulsion And Rice Flouren_US
dc.title.alternativeZero Hunger Challenge: Strategies for Food Security, December 2018en_US
dc.typePresentationen_US
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