Development of Meat based Seasoning Fryums using Chicken Meat and Rice Flour Blends

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dc.contributor.authorAnandh, M. Anna
dc.contributor.authorTANUVAS
dc.date.accessioned2017-08-31T11:58:43Z
dc.date.available2017-08-31T11:58:43Z
dc.date.issued2017
dc.description.abstractMeat based seasoning fryums (meat vadam) with 15, 25 and 35 % chicken meat were developed and their quality evaluated. Fryums prepared with 100% rice flour were used as control. Linear and significantly (P<0.01) increased values were observed from control to chicken meat incorporated seasoning fryums for pH, product yield, bulk density, moisture, protein and fat contents. Significantly (P<0.01) reverse trends were observed for hydratability, water absorption index and water solubility index. Results of sensory evaluation on 8 - point hedonic scale showed appearance and colour, flavour, texture, crispness, after taste, meat flavour intensity and overall palatability were higher for 25% chicken meat incorporated seasoning fryums followed by 15% and 35% chicken meat incorporated seasoning fryums. Sensory evaluation results indicated that chicken meat incorporated seasoning fryums were rated “very palatable” to “moderately palatable”. Thus, it can be concluded that, 25% chicken meat can be successfully used preparation of meat based seasoning fryums.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810030138
dc.keywordsChicken, Meat, Fryums, Vadam, Quality, Acceptabilityen_US
dc.language.isoen_USen_US
dc.pages8en_US
dc.publisherInt. J. Curr. Microbiology and Applied Sciencesen_US
dc.subjectVeterinary Scienceen_US
dc.subjectLivestock Products Technologyen_US
dc.titleDevelopment of Meat based Seasoning Fryums using Chicken Meat and Rice Flour Blendsen_US
dc.typeArticleen_US
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