ICAR Research Data Repository for Knowledge Management
Development of chevon products incorporating functional ingredients
KrishiKosh
View Archive Info| Field | Value | |
| Title |
Development of chevon products incorporating functional ingredients
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| Creator |
Jasleen Passricha
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| Contributor |
Thind, SS
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| Subject |
shallow
vacuum |
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| Description |
The objective of the investigation was development of chevon products (patties and balls) by incorporating functional ingredients like wheat germ, oat bran and dahi (curd) and formulated as per local cuisine. The recipe and the processing procedures were standardized and on the basis of sensory evaluation, best levels of wheat germ (5%), oat bran (1%) and dahi/curd (4%) were incorporated in the chevon patties and balls. The chevon patties and balls were packed in sealed LDPE packs and HDPE packs under vacuum and frozen stored at -20oC upto two months. The average moisture content of raw chevon patties and balls decreased significantly (p
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| Date |
2017-01-19T15:18:59Z
2017-01-19T15:18:59Z 2010 |
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| Type |
Thesis
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| Identifier |
http://krishikosh.egranth.ac.in/handle/1/97142
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| Language |
en
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| Format |
application/pdf
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| Publisher |
Punjab Agricultural University
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