ICAR Research Data Repository for Knowledge Management
Development of functional chicken nuggets incorporating fermented bamboo shoots, beet root and cabbage
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Development of functional chicken nuggets incorporating fermented bamboo shoots, beet root and cabbage
Not Available |
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| Creator |
Kikhi K.*, Doley S., Sachdev A.K.1, Biswas A.K.1, Tyagi Praveen K.1, Sen A., Nath A., Singh Mukesh2
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| Subject |
Chicken nuggets, fermented bamboo shoots, beet root, cabbage, proximate composition
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| Description |
Not Available
The aim of the study was to evaluate the effect of incorporation of fermented bamboo shoots (FBS) @ 10% level, beet root (BR) @ 10% level and cabbage (CAB) @ 15% level on the quality of chicken nuggets. The extended chicken nuggets were evaluated for the various parameters like emulsion and cooked product pH, emulsion stability, cooking yield, water holding capacity, proximate composition and sensory attributes. Results indicated that emulsion and product pH were differed significantly (P Not Available |
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| Date |
2018-12-31T09:29:39Z
2018-12-31T09:29:39Z 2013-01-01 |
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| Type |
Research Paper
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/16361 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Indian Journal of Poultry Science
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