ICAR Research Data Repository for Knowledge Management
Effect of honey and vitamin C on quality of microwave cooked chicken patties.
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View Archive Info| Field | Value | |
| Title |
Effect of honey and vitamin C on quality of microwave cooked chicken patties.
Not Available |
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| Creator |
Naveena B.M, Sen A.R, Vaithiyanathan S, Muthukumar M and Babji.Y
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| Subject |
Honey Vitamin C cooked chicken patties quality microwave
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| Description |
Not Available
Effect of incorporation of 5, 10 and 15% (w/w) honey on physico-chemical properties, sensory quality and storagestability of microwave cooked broiler chicken patties was evaluated and compared to patties containing 500 ppm vitaminC. Inclusion of honey increased (p>0.05) the cooking yield and reduced the raw and cooked pH. The water activity(aw) reduced from 0.933 to 0.912 in 15% honey containing chicken patties (HCCP). Both surface and internal colourvalues (Hunter lab a*/redness) increased (p Not Available |
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| Date |
2018-11-17T04:34:10Z
2018-11-17T04:34:10Z 2007-12-31 |
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| Type |
Article
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/11644 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Springer
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