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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 8, Issue:8, August, 2019
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
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Editor-in-chief: Dr.M.Prakash
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Int.J.Curr.Microbiol.App.Sci.2019.8(8): 1910-1914
DOI: https://doi.org/10.20546/ijcmas.2019.808.224


Development and Quality Evaluation of Corn Based Extruded Snacks Incorporating Goat Offal Meat Powder
Brighton Jabez1* and V. Nithyalakshmi2
1College of Food and Dairy Technology, Tamilnadu Veterinary and Animal Sciences University, Koduveli, Chennai – 600 052, India
2Department of Food Process Engineering, College of Food and Dairy Technology, Tamilnadu veterinary and Animal Sciences University, Koduveli, Chennai – 600 052, India
*Corresponding author
Abstract:

Ready-to-Eat (RTE) snackfood was developed using corn (Zea mays), rice (Oryza sativa), Bengal gram dal (Cicer arietinum) and Goat offal meat powder with a laboratory model twin screw extruder. The extrudates were developed by conducting various blends (corn + rice+ bengal gram dal flour) in the ratio of T1 (40:40:20), T2 (50:40:10), T3 (60:30:10), T4 (50:30:20), T5 (40:50:10) and incorporating Goat offal meat powder viz., (1, 3, 5 & 7%) levels. Among the different blends studied, T3 has been standardized base on the sensory evaluation scores. The incorporation level 3% of Goat offal meat powder has been standardized based on the proximate composition and acceptability studies by untrained panellists using a 9-point hedonic scale.


Keywords: Ready-to-eat snacks, Extrusion, Goat offal meat powder

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How to cite this article:

Brighton Jabez and Nithyalakshmi, V. 2019. Development and Quality Evaluation of Corn Based Extruded Snacks Incorporating Goat Offal Meat Powder.Int.J.Curr.Microbiol.App.Sci. 8(8): 1910-1914. doi: https://doi.org/10.20546/ijcmas.2019.808.224
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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