Development of Ready to Eat Buffalo Meat Product using Tapioca Flour

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dc.contributor.authorKarthickeyan, S
dc.contributor.authorAppa Rao, V
dc.contributor.authorBabu, Narendra
dc.contributor.authorKarthika, S
dc.contributor.authorTANUVAS
dc.date.accessioned2019-11-01T09:52:00Z
dc.date.available2019-11-01T09:52:00Z
dc.date.issued2019
dc.descriptionTNV_IJCMAS_2019_8(10)2421-2429en_US
dc.description.abstractBuffaloes are a potential source of nutritionally high quality meat. Buffalo meat is the healthiest meat among red meats known for human consumption. In order to improve the palatability of the buffalo meat a value added meat extruded product was developed using the tapioca flour as a binder. Hence a study was conducted to found the quality characteristics of buffalo meat extruded product using tapioca flour in three different proportions viz., 15:85, 25:75 and 35:65. The Physico-Chemical characteristics such as Cooking Yield, Expansion Ratio, Bulk Density, Water Absorption Index, Water Solubility Index were significantly higher in 15:85 proportions compared to other two and Sensory Evaluation were also found to be better in 15:85 proportions. Hence it is stored at ambient temperature for three months and subjected to further analysis such as physico-chemical characteristics (viz. pH, thiobarbituric acid no. tyrosine value, hardness and fracturability) and sensory analysis on every fort night interval during the storage period of three months. There was a significant increase in the thiobarbituric acid no. tyrosine value and hardness throughout the storage period but no significant difference were found in sensory evaluation hence it could be concluded that tapioca powder can be included in buffalo meat extruded product in 15:85 proportion.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810133755
dc.keywordsBuffalo meat, Fracturability, Sensory evaluation and Tapioca powderen_US
dc.language.isoenen_US
dc.pages2421-2429en_US
dc.publisherExcellent Publishersen_US
dc.subjectnullen_US
dc.titleDevelopment of Ready to Eat Buffalo Meat Product using Tapioca Flouren_US
dc.title.alternativeInternational Journal of Current Microbiology and Applied Sciencesen_US
dc.typeArticleen_US
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