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Influence of different mixtures of ingredients on the nutritional properties of a high protein extruded snack

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Title Influence of different mixtures of ingredients on the nutritional properties of a high protein extruded snack
Not Available
 
Creator Kavitha Rajagopal
Renuka Nayar
Bindu, J.
Magna Thomas
Prejit
 
Subject Chicken meat incorporated extruded snack
jackfruit bulb and seed powder
total phenolics
dietary fibre
 
Description Not Available
An effort was made to find out the suitability of inclusion of powdered chicken meat and jackfruit bulb
and seed powder for the development of extruded snack product and to study the effect of inclusion of
different levels of ingredients on the nutritional characteristics as well as contents of total phenolics and
dietary fibre. One control ( with rice flour and Jackfruit bulb and seed powder in the ratio-80:20) and
three treatment formulations (T1 – 62.69% rice flour, 15.62% jackfruit bulb and seed powder and
21.69% powdered chicken meat; T2- 62.23% rice flour, 15.5% jackfruit bulb and seed powder and
22.21% powdered chicken meat; T3- 57.32% rice flour, 14.33% jackfruit bulb and seed powder and
28.35% powdered chicken meat) were extruded employing screw speeds ranging from 230-262 rpm and
barrel temperatures ranging from 120 oC to 140 oC. It was observed that the protein content of the
extradites was found to improve with the inclusion of powdered chicken meat in the feed mix. The
content of fat was also higher for T3 resulting in highest calorific contents. Control samples had
significantly higher amounts of ash and moisture in them. Dietary fibre and total phenolics were found to
be higher in extrudates with non-meat ingredients with acceptable levels maintained in treatments too.
Inclusion of meat had been found to improve the nutritional characteristics and jackfruit bulb and seed
powders had been found to confer functional properties to the extruded snacks.
Not Available
 
Date 2023-10-20T12:05:18Z
2023-10-20T12:05:18Z
2023-04
 
Type Research Paper
 
Identifier Kavitha Rajagopal, Renuka Nayar, Bindu, J., Magna Thomas and Prejit (2023) Influence of different mixtures of ingredients on the nutritional properties of a high protein extruded snack. The Pharma Innovation Journal 2023; 12(2): 2462-2467.
2277-7695 (Online) 2349-8242 (Print)
http://krishi.icar.gov.in/jspui/handle/123456789/80729
 
Language English
 
Relation Not Available;
 
Publisher AkiNik Publications