Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(2): 1719-1726
DOI: https://doi.org/10.20546/ijcmas.2018.702.208


Development and Cost Economics of Chicken Powder Incorporated Shelf Stable Fried Snack Prepared from Spent Hen Meat with Rosemary and Betel Leaves Extract
Ashish Saini1*, Anurag Pandey1, Sanjita Sharma2, Priyanka Meena1, Asman Singh Gurjar1 and Ravi Raman1
1Department of Livestock Products Technology
2Department of Livestock Production Management, Post Graduate Institute of Veterinary Education and Research, Jaipur- 302031, India
*Corresponding author
Abstract:

The purpose of the study was undertaken to standardize processing protocol of fried snack and to evaluate economics of the developed product. Three treatments were prepared with incorporation of rosemary extract (T1), betel extract (T2) and their 1:1 combination (T3) in product by replacing amount (3%) of chicken powder from formulation to evaluate economics of the fried snack. All treatments and control group were deep fried at 1900C for 45 sec. to make the product. In the cost economics, cost of formulation was found highest for group T2. Maximum total net profit was found for control followed by T2, T4 and T1. The break-even point was estimated as ₹ 14,31,707.37 for control while ₹ 24,96,454.21, ₹ 16,33,154.67 and 21,88,047.71 for T1, T2 and T3 respectively. The cost benefits ratio was found highest for control and T3 whereas lowest for T1. The estimated details of economics of the developed product concluded that a viable enterprise can be established by keeping rate ₹ 261, ₹ 241, ₹ 260 and ₹ 230 for rosemary extract, betel extract, their 1:1 combination incorporated product and control respectively.


Keywords: Break-even point, Cost benefits ratio, Fried snack and net profit
Download this article as Download

How to cite this article:

Ashish Saini, Anurag Pandey, Sanjita Sharma, Priyanka Meena, Asman Singh Gurjar and Ravi Raman. 2018. Development and Cost Economics of Chicken Powder Incorporated Shelf Stable Fried Snack Prepared from Spent Hen Meat with Rosemary and Betel Leaves Extract.Int.J.Curr.Microbiol.App.Sci. 7(2): 1719-1726. doi: https://doi.org/10.20546/ijcmas.2018.702.208