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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/47888
Full metadata record
DC Field | Value | Language |
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dc.contributor.author | AK Khare, AK Biswas, S Balasubramanium, MK Chatli, J Sahoo | en_US |
dc.date.accessioned | 2021-07-14T08:51:47Z | - |
dc.date.available | 2021-07-14T08:51:47Z | - |
dc.date.issued | 2015-01-01 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/47888 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Response surface methodology (RSM) is a mathematical and statistical technique for testing multiple process variables and their interactive, linear and quadratic effects, and useful in solving multivariable equations obtained from experiments simultaneously. In present study optimum meat level and processing conditions for development of shelf stable chicken meat noodles was determined using central composite design of response surface methodology (RSM). Effects of meat level (110–130 g); processing conditions such as steaming time (12–18 min) and drying time (7–9 h) on the water activity, yield, water absorption index, water solubility index, hardness, overall acceptability and total colour change of chicken noodles were investigated. The aim of present study was to optimize meat level and processing conditions for development of chicken noodles. The coefficients of determination, R2 of all the response variables were higher than 0.8. Based on the response surface and superimposed plots, the optimum conditions such as 60 % meat level, 12 min steaming time and 9 h drying time for development of chicken noodles with desired sensory quality was obtained. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Springer India | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Response surface methodology . Chicken noodles .Central composite design .WAI .WSI . Hardness of noodles | en_US |
dc.title | Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Article | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Journal of Food Science and Technology | en_US |
dc.publication.volumeno | 52 (6) | en_US |
dc.publication.pagenumber | 3719-3729 | en_US |
dc.publication.divisionUnit | Central Institute of Agricultural Engineering Regional Centre | en_US |
dc.publication.sourceUrl | 10.1007/s13197-014-1431-6 | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute of Agricultural Engineering | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.journaltype | Research paper | en_US |
dc.publication.naasrating | 7.95 | - |
Appears in Collections: | AEng-CIAE-Publication |
Files in This Item:
File | Description | Size | Format | |
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22. Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology.pdf | 1.05 MB | Adobe PDF | View/Open |
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