DEVELOPMENT AND EVALUATION OF FUNCTIONAL CHICKEN NOODLES

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dc.contributor.advisorSathu T
dc.contributor.authorPAVAN. M
dc.date.accessioned2023-01-18T06:52:50Z
dc.date.available2023-01-18T06:52:50Z
dc.date.issued2019-12-30
dc.descriptionSubmitted in partial fulfillment of the requirement for the degree of Doctor of Philosophy in Livestock Products Technologyen_US
dc.description.abstractThe 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810192515
dc.keywordsFUNCTIONAL CHICKEN NOODLES , FUNCTIONAL FOODS, MEAT AS FUNCTIONAL FOOD, MEAT PRODUCT REFORMULATION PROCESS , Improving fat content, Incorporation of plant protein, Incorporation of probiotics, Incorporation of prebiotics and dietary fibre, . Enrichment with minerals , Incorporation of vitamins and antioxidants , EXTRUSION TECHNOLOGY, NOODLES , FLOURS IN NOOLDES , Wheat flour, Rice flour , Refined wheat flour, CHICKEN MEAT , NATURAL ANTIOXIDANTS, Pomegranate peel extract , Aloe vera , NATURAL COLOURANT, Paprika, pH, Water activity, . Cooking yield , Water hydration properties, TEXTURE PROFILE ANALYSIS, PROXIMATE COMPOSITION,en_US
dc.language.isoEnglishen_US
dc.pages219 p.en_US
dc.publisherCOLLEGE OF VETERINARY & ANIMAL SCIENCES MANNUTHY, THRISSURen_US
dc.research.problemDevelop functional chicken noodles with added natural antioxidants (AO) and natural colouring agent (NC) , Standardise the optimum level of chicken, AO and NC in the formulation , Evaluate the sensory attributes and the shelf life of standardised chicken noodles.en_US
dc.subLivestock Product Technologyen_US
dc.themeFUNCTIONAL CHICKEN NOODLESen_US
dc.these.typePh.Den_US
dc.titleDEVELOPMENT AND EVALUATION OF FUNCTIONAL CHICKEN NOODLESen_US
dc.typeThesisen_US
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