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http://krishi.icar.gov.in/jspui/handle/123456789/66149
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | Arun Kumar Verma | - |
dc.date.accessioned | 2021-10-23T04:12:14Z | - |
dc.date.available | 2021-10-23T04:12:14Z | - |
dc.date.issued | 2021-1-1 | - |
dc.identifier.isbn | Not Available | English |
dc.identifier.issn | 0145-8892 | English |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/66149 | - |
dc.description | Not Available | English |
dc.description.abstract | The study was carried out to develop ultra-low-fat chicken patties with incorporation of lemon albedo powder. Chicken patties were developed by incorporating lemon albedo powder as fat replacer at 1.0%, 2.05, 3.0% level to replace 50% vegetable oil in formulation. Emulsion and product pH, emulsion stability, fat and cholesterol decreased significantly (p < .05), however cooking yield, moisture content, fat retention and moisture retention values increased significantly (p < .05) in treatments. All mineral and textural parameters decreased significantly (p < .05) except manganese content. Lightness (L*) values increased significantly (p < .05) with no significant effect on yellowness (b*) and redness (a*) values. All sensory scores decreased significantly (p < .05) except saltiness scores with incorporation of lemon albedo, however there was no significant difference in overall acceptability scores between control and 1% lemon albedo powder. It was concluded that lemon albedo at 1.0% level could be used as an effective fat replacer for development of ultra-low-fat chicken patties. | English |
dc.language.iso | English | English |
dc.publisher | Not Available | English |
dc.subject | Chicken patties,lemon albedo,low fat | English |
dc.title | Efficacy of lemon albedo as fat replacer for development of ultra-low-fat chicken patties | en_US |
dc.type | Research Paper | English |
dc.publication.journalname | Journal of Food Processing and Preservation | en_US |
dc.publication.submitter | From ARMS | - |
Appears in Collections: | AS-CIRG-Publication |
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