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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

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