QUALITY CHARACTERISTICS AND STORAGE STABILITY OF BAKED AND FRIED CHICKEN NUGGETS FORMULATED WITH WHEAT AND RICE FLOUR

2009 ◽  
Vol 32 (6) ◽  
pp. 760-774 ◽  
Author(s):  
V. JACKSON ◽  
M.W. SCHILLING ◽  
S.M. FALKENBERG ◽  
T.B. SCHMIDT ◽  
P.C. COGGINS ◽  
...  
Keyword(s):  
Storage Stability ◽  
Rice Flour ◽  
Quality Characteristics ◽  
Chicken Nuggets ◽  
And Storage

Effect of superheated steam treated wheat flour on quality characteristics and storage stability of fresh noodles

Food Control ◽  
2021 ◽  
pp. 108666
Author(s):  
Jiangnan Huang ◽  
Yajing Qi ◽  
Faisal Manzoor Muhammad ◽  
Qin Guo ◽  
Bin Xu
Keyword(s):  
Wheat Flour ◽  
Superheated Steam ◽  
Storage Stability ◽  
Quality Characteristics ◽  
And Storage

Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability

2002 ◽  
Vol 37 (4) ◽  
pp. 425-441 ◽  
Author(s):  
Sergio R. Vaudagna ◽  
Guillermo Sanchez ◽  
Maria S. Neira ◽  
Ester M. Insani ◽  
Alyandra B. Picallo ◽  
...  
Keyword(s):  
Low Temperature ◽  
Storage Stability ◽  
Quality Characteristics ◽  
Long Time ◽  
Sous Vide ◽  
And Storage ◽  
Beef Muscles

Quality Characteristics and Storage Stability of Functional Mutton Patties Incorporated with Red Kidney Bean Powder

2016 ◽  
Vol 22 (1) ◽  
pp. 83 ◽  
Author(s):  
O.P. Malav ◽  
B.D. Sharma ◽  
R.R. Kumar ◽  
S. Talukder ◽  
S.R. Ahmed ◽  
...  
Keyword(s):  
Storage Stability ◽  
Quality Characteristics ◽  
Kidney Bean ◽  
Red Kidney Bean ◽  
And Storage

Effect of different pre-treatments and dehydration methods on quality characteristics and storage stability of tomato powder

LWT ◽  
2007 ◽  
Vol 40 (10) ◽  
pp. 1832-1840 ◽  
Author(s):  
Mehdi Ghiafeh Davoodi ◽  
P. Vijayanand ◽  
S.G. Kulkarni ◽  
K.V.R. Ramana
Keyword(s):  
Storage Stability ◽  
Quality Characteristics ◽  
Tomato Powder ◽  
And Storage

scholarly journals Indigenous knowledge, optimum recipe and storage stability of khurma, a cereal based traditional Nepalese product.

2021 ◽  
Author(s):  
Nirat Katuwal ◽  
Aashika Subedi ◽  
Sujan Sapkota ◽  
Yadav KC
Keyword(s):  
Indigenous Knowledge ◽  
Sensory Analysis ◽  
Physicochemical Parameters ◽  
Storage Stability ◽  
Rice Flour ◽  
Proximate Analysis ◽  
Packaging Material ◽  
Scientific Documentation ◽  
And Storage

Abstract Khurma is a cereal based food indigenous to hilly regions of Nepal. It is a deep fried flour confection prepared by mixing wheat flour, rice flour, semolina, ghee, sugar, spices mixture, milk and water. Despite its popularity, the scientific documentation and researches in khurma is scarce. Moreover, quality of khurma is often subject to variation due to differences in recipe and the data on storage stability is unavailable. Therefore, in this study recipe of the product was optimized using sensory analysis and the optimized product was analysed for physicochemical parameters and storage stability. Proximate analysis showed that optimized khurma had 2.48 ± 0.12%, 36.87 ± 0.34%, 9.51 ± 0.47%, 0.48 ± 0.03%, 0.06 ± 0.01% and 50.60 ± 0.82% of moisture, fat, protein, total ash, crude fiber and carbohydrates respectively. Moreover, product was more stable in laminated packaging material compared to polyethene (PE) package. The results showed that khurma can be served and promoted as an energy dense snack.

Effect of Milling on the Pasting Properties and Storage Stability of Dry-Milled Rice Flour

2021 ◽  
Vol 25 (1) ◽  
pp. 43-50
Author(s):  
Youngje Jo ◽  
Areum Chun ◽  
Eun-Yeong Sim ◽  
Hye-Young Park ◽  
Ji-Eun Kwak ◽  
...  
Keyword(s):  
Storage Stability ◽  
Rice Flour ◽  
Pasting Properties ◽  
Milled Rice ◽  
And Storage
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