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Evaluation of quality characteristics low fat buffalo meat cookies incorporated with poppy seeds (Papaver somniferum) (Buffalo Bulletin,37(4))
Vikas Pathak - ไม่ระบุหน่วยงาน
ชื่อเรื่อง (EN): Evaluation of quality characteristics low fat buffalo meat cookies incorporated with poppy seeds (Papaver somniferum) (Buffalo Bulletin,37(4))
ผู้แต่ง / หัวหน้าโครงการ (EN): Vikas Pathak
หน่วยงานสังกัดผู้แต่ง (EN): Mathura (India). College of Veterinary Sciences and Animal Husbandry
บทคัดย่อ (EN): The present study was carried out to develop low fat buffalo meat cookies incorporated with Poppy seeds (Papaver somniferum) powder (PSP) as fat replacer. Meat cookies were incorporated with 0.5 percent, 1.0 percent and 1.5 percent seed powder to replace 20 percent, 30 percent and 40 percent hydrogenated vegetable fat. The formulation was maintained with addition of water. There was significant difference (P LT 0.05) between control and treatments for physico-chemical properties except pH, thickness and diameter of cookies. The cooking yield of cookies was comparable upto 1 percent level, but decreased significantly (P LT 0.05) at 1.5 percent PSP incorporation. There was a significant increase (P LT 0.05) in moisture, protein and ash percentage but fat percentage decreased significantly (P LT 0.05) with PSP incorporation in cookies. Mean spread ratio decreased significantly (P LT 0.05) at higher level. There was significant decrease (P LT 0.05) in all sensory attributes of cookies with PSP incorporation except crispiness. Carabeef cookies with 0.5 percent ground poppy seeds powder replacing 20 percent fat had highest overall acceptability scores among all treatments. There was no significant difference in hardness and adhesiveness among control and treatments, but shear force value was significantly higher (P LT 0.05) at 1.5 percent level. There was no significant difference for redness, yellowness, chroma and hue angle values. Therefore, on the basis of various physico-chemical properties and sensory evaluation, incorporation of 0.5 percent poppy seeds powder was selected as optimum to replace 20 percent of hydrogenated vegetable fat in carabeef cookies without compromising quality attributes.
บทคัดย่อ: ไม่พบข้อมูลจากหน่วยงานต้นทาง
ภาษา (EN): en
เอกสารแนบ (EN): https://kukr.lib.ku.ac.th/db/kukr/search_detail/result/384957
คำสำคัญ (EN): India
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Vikas Pathak. "Evaluation of quality characteristics low fat buffalo meat cookies incorporated with poppy seeds (Papaver somniferum) (Buffalo Bulletin,37(4))". ไม่ระบุหน่วยงาน. ม.ป.ป.

Vikas Pathak. "Evaluation of quality characteristics low fat buffalo meat cookies incorporated with poppy seeds (Papaver somniferum) (Buffalo Bulletin,37(4))". ไม่ระบุหน่วยงาน. ม.ป.ป.. Print.



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Evaluation of quality characteristics low fat buffalo meat cookies incorporated with poppy seeds (Papaver somniferum) (Buffalo Bulletin,37(4))
Vikas Pathak
ไม่ระบุผู้เผยแพร่
ไม่ระบุวันที่เผยแพร่
Quality evaluation of buffalo meat patties incorporated with apple pomace powder (Buffalo Bulletin,37(3)) Carcass characteristics of male buffalo calf and meat quality of its veal (Buffalo Bulletin,37(2)) Meat quality assessment of local cattle and buffalo through nutritive and physiochemical evaluation of blood and meat (Buffalo Bulletin,40(3)) Effect of age on meat quality characteristics and nutritional composition of Toda buffalo (Buffalo Bulletin (Thailand),35(2)) Quality characteristics of fermented buffalo beef sausage (Buffalo Bulletin (Thailand),35(4)) Double tongue in a buffalo calf (Buffalo Bulletin,37(2)) Evaluation of milk fat as an alternative source of RNA from buffalo milk (Buffalo Bulletin (Thailand),37(2)) Clinical and physical evaluation of infrared and ultraviolet treatment in arthritic buffalo calves (Buffalo Bulletin,37(3)) Trans fat, fatty acids and characteristics of slaughtered buffalo waste fat by edible rendering (Buffalo Bulletin (Thailand),35(2)) TBD's exploiting the black gold (buffalo) of Pakistan (Buffalo Bulletin,37(4))
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