DEVELOPMENT AND EVALUATION OF FUNCTIONAL CHICKEN NOODLES
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Date
2019-12-30
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COLLEGE OF VETERINARY & ANIMAL SCIENCES MANNUTHY, THRISSUR
Abstract
The rapid expansion of knowledge among the people about the influence of
food on well-being and health, increased the demand for functional foods. Now the
people in the developed and developing countries are demanding the food items
which have beneficial and positive psychological effects and that are convenient to
use. Chicken meat products have wider acceptability by the consumer because of
good nutritional and flavour profiles.
A functional meat product can be made by means of technological
approaches like incorporating functional food ingredients like, addition of natural
plant extracts, natural colours, natural antioxidants, bioactive compounds during
product development etc. The dietary fibers, natural antioxidants and natural
colours used as functional food ingredients are shown to have anticarcinogenic,
antimutagenic, antidiabetic and antistress activity (Arhiara, 2006). The current study was conducted in Department of Livestock Products
Technology to develop Functional Chicken Noodles by incorporating natural
antioxidant and natural colour and its physico-chemical, nutritional, sensory
attributes, microbiological qualities and upto 60th day of storage under ambient
temprature. The standardized functional noodles and control stored in laminated
pouches under ambient temperature were analyzed for physico-chemical, water
hydration properties, colour parameters, Hunter L*, a*, b* values, Thio-barbituric
Acid Reactive Substances (TBARS), Tyrosine Value (TV), DPPH (2,2-
diphenylpicrylhydrazyl) assay, Total Phenolics (TP), microbiological qualities and
sensory attributes on 0, 15th, 30th ,40th, 50th and 60th days of shelf life. pH was
significantly (p<0.001) higher for control noodles than SFCN on all the storage
days and there was no significant difference across the storage days for both.
There was no significant difference in the TBARS and TV across the storage days,
but the values were relatively higher for SFCN than control. However, the
physicochemical parameters were same as it was in the preliminary experiments.
There was no significant increase in the total viable counts of the noodles and the
yeast and mold growth was not detected upto 60th day of storage study. The
sensory evaluation revealed no significant changes in most of the sensory attributes
along the storage days proving that the product was shelf stable even on 60th day of
storage. The sensory scores did not show any significant difference when it was
compared to the commercially available chicken noodles. The cost of production
per kilogram of chicken noodles was Rs 280.89 and that of control noodles was Rs
184.39. From the above studies it can be inferred that the instant chicken noodles
with natural antioxidant aloe vera and paprika oleoresin can be prepared and
marketed at ambient temperature in laminated pouches for minimum 60 days with
good nutritional and sensory properties. This nutrient rich noodle will be a good
source of instant food for children, teenagers, sport persons, pregnant and lactating
women.
Description
Submitted in partial fulfillment of the requirement for the degree of
Doctor of Philosophy in Livestock Products Technology