scholarly journals Effect of flaxseed flour, grape peel and wheat gluten incorporation levels on the sensory quality of chicken meat patties

2020 ◽  
Vol 11 (1) ◽  
pp. 8-16
Author(s):  
Kanchan Kumari ◽  
S.S. Thind ◽  
Preety
Keyword(s):  
Sensory Quality ◽  
Wheat Gluten ◽  
Chicken Meat ◽  
Flaxseed Flour ◽  
Chicken Meat Patties ◽  
Grape Peel

scholarly journals Influence of Dietary Fat Source, α-Tocopherol, and Ascorbic Acid Supplementation on Sensory Quality of Dark Chicken Meat

2001 ◽  
Vol 80 (6) ◽  
pp. 800-807 ◽  
Author(s):  
R. Bou ◽  
F. Guardiola ◽  
A. Grau ◽  
S. Grimpa ◽  
A. Manich ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Dietary Fat ◽  
Sensory Quality ◽  
Chicken Meat ◽  
Acid Supplementation ◽  
Ascorbic Acid Supplementation

EFFECT OF LEVEL OF STRUCTURED PROTEIN FIBER ON QUALITY OF MECHANICALLY DEBONED CHICKEN MEAT PATTIES

1978 ◽  
Vol 43 (5) ◽  
pp. 1524-1527 ◽  
Author(s):  
C.E. LYON ◽  
B.G. LYON ◽  
W.E. TOWNSEND ◽  
R.L. WILSON
Keyword(s):  
Chicken Meat ◽  
Protein Fiber ◽  
Chicken Meat Patties

Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids

2001 ◽  
Vol 81 (3) ◽  
pp. 295-305 ◽  
Author(s):  
R. González-Esquerra ◽  
S. Leeson
Keyword(s):  
Fatty Acids ◽  
Sensory Quality ◽  
Chicken Meat ◽  
Poultry Meat ◽  
Omega 3 Fatty Acids ◽  
Human Metabolism ◽  
Menhaden Oil ◽  
Omega 3 ◽  
Time Of Feeding

Interest on the enrichment of eggs and poultry meat with omega-3 fatty acids (n-3 FA) has increased given their important role in human metabolism. The inclusion of n-3 FA into eggs and poultry meat is achieved by feeding ingredients such as flaxseed, fish oil, fish meal, marine algae and canola to birds. However, problems in various production parameters and sensory quality of eggs and meat may arise. The former possibly caused by antinutritional and physiological effects and the latter influenced by the interaction of volatile substances. Possible increases in formulation costs also deserve attention. Strategies to ameliorate these undesirable effects include limiting the inclusion levels of n-3 FA sources, time of feeding, mixing different n-3 FA sources in commercial rations, and including high levels of vitamin E along with high-quality ingredients. A mild heat treatment may eliminate some of the drawbacks of feeding flaxseed to birds. Key words: Omega-3, flaxseed, flax, menhaden oil, eggs, chicken meat

scholarly journals A SHORT REVIEW GLUTEN FREE FOODS

2017 ◽  
Vol 5 (4RAST) ◽  
pp. 1-6
Author(s):  
Chandralekha ◽  
Amar Sankar ◽  
R.C. Chandni ◽  
A. V. Raghu
Keyword(s):  
Celiac Disease ◽  
Sensory Quality ◽  
Wheat Gluten ◽  
Short Review ◽  
Bakery Products ◽  
Gluten Free ◽  
Free Products ◽  
Main Protein ◽  
Main Component

The present article review about gluten its health effects and development of gluten free foods. Celiac disease is the main disease caused due to gluten indigestibility. Wheat is the main constituent in the production of bakery products and gluten is the main protein in the wheat. It has been well recognized that the only effective treatment for celiac disease is a persistent life-long avoidance of food products containing wheat and similar cereal grains. At present, there is still substantial demand for gluten-free products that meet consumer needs in terms of sensory quality, conveniences and price values. Wheat (Gluten) is the main component for quality of the bakery products. Gluten free foods are produced by the gluten free sources. The gluten free sources selected should have same characteristics as gluten and should have same effect as gluten on quality of the bread.

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