Evaluation of coconut water and coconut milk as ice flake substitute in chicken nuggets.
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Title |
Evaluation of coconut water and coconut milk as ice flake substitute in chicken nuggets.
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Creator |
Bhanu Pratap Singh, Kandeepan Gurunathan, Vishnuraj Mangalathu Rajan, Vivek Shukla and Sudheer Kumar Verma
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Subject |
Coconut water, coconut milk, chicken nuggets, sensory scores.
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Description |
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Coconut products have a great role to play in the fast developing functional food sector. In this pretext, a study was carried out using tender coconut water (TCW), ripened coconut water (RCW) and coconut milk (CM) as ice flake substitute in meat emulsion. Increasing concentrations of each of this substituent, 0%, 25%, 50%, 75% and 100% was used to replace ice flakes in chicken nuggets formulation and the quality parameters were studied. Among the three treatments, the results were nearly identical for TCW and RCW, while CM addition showed most satisfactory results. In nuggets with TCW and RCW, a significant (P Not Available |
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Date |
2019-12-02T08:59:21Z
2019-12-02T08:59:21Z 2018-01-01 |
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Type |
Research Paper
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Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/26306 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Not Available
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