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Process standardization for puffed product from spent hen meat.

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Title Process standardization for puffed product from spent hen meat.
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Creator Sarvadnya RG, Kokane RD, Dange A, Gadekar YP and Girish PS
 
Subject Hot extrusion, puffed product, spent hen, meat emulsion, twin screw extruder
 
Description Not Available
The availability of culled and spent hens has also increased many folds with rapid development of
poultry layer industry. The meat from spent hen is generally tough, less tender which reduces the market
value. Better use of this meat could provide economic profits. The present study was aimed to produce a
value added Hot Extruded puffed product by incorporation of spent hen meat emulsion in the flour in
various proportions. Spent hen meat emulsion and two flour mixtures (Corn flour and Rice flour) were
admixed in 15:85 (T1), 20:80 (T2) and 25:75 (T3) proportions to obtained emulsion based dough to
produce hot extruded puffed product. Hot extruded puffed products thus obtained by twin screw hot
extruder were rich in protein because of incorporation of spent hen meat which possessed almost 10-15%
protein. Puffed product from flour mixture admixed with spent hen meat emulsion in different proportion
can be effectively manufactured by using twin screw hot extruder.
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Date 2019-12-02T08:43:23Z
2019-12-02T08:43:23Z
2018-01-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/26287
 
Language English
 
Relation Not Available;
 
Publisher Not Available