scholarly journals Technology of preparation of chicken jalebi and its sensory attributes

2019 ◽  
Author(s):  
Preeti Doley ◽  
M. Hazarika ◽  
D. R. Nath ◽  
K. Sarma ◽  
A. K. Sarma ◽  
...  
Keyword(s):  
Room Temperature ◽  
Rice Flour ◽  
Sensory Attributes ◽  
Local Market ◽  
Black Gram ◽  
Stable Emulsion ◽  
Corn Flour ◽  
Broiler Meat ◽  
Physico Chemical ◽  
Minced Meat

Chicken jalebis- a new snack was prepared by incorporating 23% non meat ingredients(Black gram flour, Bengal gram flour, corn flour, rice flour, semolina flour) at different proportions with 55% chicken (Broiler meat) to find out the best formulation without affecting the physico-chemical, microbial and organoleptic qualities of the product. Non meat ingredients were fermented for 24 hrs with curd at room temperature. Chicken was collected from local market, deboned, minced and processed. Different formulations of chicken jalebi batter were prepared by mixing broiler minced meat with fermented non meat ingredients, spices, oil, salt and ice to form a stable emulsion. The batter is then stuffed in a conical shaped plastic packet and pressed in such a manner to give a jalebi shape and then fried in sunflower refine oil at 180±50C for 5-10mins. One part of the chicken jalebis was immersed in tomato sauce, prepared from tomato magi sauce with little modification and other part was kept as such and then sensory attributes were evaluated and it was found that chicken jalebi containing rice flour was highly accepted by the consumers.

Evaluation of little millet Paddu for physico-chemical nutritional, microbiological and sensory attributes

2016 ◽  
Vol 35 (1) ◽  
Author(s):  
Deepa M. Madalageri ◽  
Nirmala B. Yenagi ◽  
Geeta Shirnalli
Keyword(s):  
Bulk Density ◽  
Titratable Acidity ◽  
Sensory Attributes ◽  
Average Weight ◽  
Black Gram ◽  
Fenugreek Seed ◽  
Little Millet ◽  
Bengal Gram ◽  
Physico Chemical ◽  
Significant Difference

The present study was undertaken to evaluate little millet <italic>paddu</italic> for physico-chemical, nutritional, microbiological and sensory attributes as compared to rice <italic>paddu</italic>. The standardized proportion of ingredients of cereal to mixture of pulse in the ratio of 6:1 (little millet 81.48, black gram dhal 13.58, bengal gram dhal 1.36, red gram dhal 1.36, fenugreek seed 0.82 and flaked rice 1.4g) and 4:1 (rice 74.58, black gram dhal 18.64, bengal gram dhal 1.86, red gram dhal 1.86, fenugreek seed 1.12 and flaked rice 1.94g) was used for little millet and rice <italic>paddu</italic> respectively. Processing treatments like soaking for 6 h and fermentation for 14 hr were used for preparation of <italic>paddu</italic>. Significant differences were observed in the increase in the volume, bulk density, specific gravity, pH and titratable acidity of little millet batter. The changes in physical characteristic of <italic>paddu</italic> with respect to total volume, average volume and bulk density were significant for little millet and rice <italic>paddu</italic>, whereas the total number, total weight of <italic>paddu</italic> and average weight of <italic>paddu</italic> did not show significant changes. Little millet <italic>paddu</italic> was highly nutritious than rice <italic>paddu</italic> and did not show significant difference in the scores of sensory attributes. Significant difference in the microbial population in fermented batter was observed between little millet and rice. <italic>L.mesenteroides, Lactobacillus spp.</italic> and yeast dominated the fermentation process among all the microorganisms. In little millet <italic>paddu</italic>, yeast were observed whereas in rice <italic>paddu</italic> bacteria were present. <italic>E coli</italic> were absent in both the <italic>paddu.</italic>

Development and quality characterization of mutton snack

2015 ◽  
Vol 45 (6) ◽  
pp. 873-882
Author(s):  
S. Talukder ◽  
S.K. Mendiratta ◽  
Arvind Soni ◽  
Tarun Pal Singh ◽  
Lalchamliani Chhangte ◽  
...  
Keyword(s):  
Room Temperature ◽  
Thiobarbituric Acid ◽  
Rice Flour ◽  
Plate Count ◽  
Future Research ◽  
Eating Quality ◽  
Black Gram ◽  
Fat Percentage ◽  
Content Type ◽  
Cooking Process

Purpose – The aim of this study was to explore the feasibility of formulation, quality characterization and acceptability of rice flour- and black gram flour-incorporated mutton snack among consumers. Cereal-based snacks, which have very less nutritional value, are highly popular among Indian consumers. Malnutrition and protein deficiencies can be overcome by supplying nutrient-dense meat-incorporated cereal-based snacks to them. On this background, it was planned to incorporate easily available sheep meat to popular snack to improve the nutritional quality, acceptability and functionality of traditional snack. Design/methodology/approach – Mutton-based snack formulation was standardized; rice flour (Treatment-I [T-I]), black gram flour (Treatment-II [T-II]) and their combination (Treatment-III [T-III]) were used along with lean meat for the preparation of mutton snack. Microwaving and frying process of cooking was applied, and various physicochemical and sensory properties of both raw and cooked snack were evaluated. Findings – Emulsion stability and expansion percentage increased significantly (p < 0.05) in all treatment products in both cooking process except in T-III. Significant (p < 0.05) decrease in protein percentage and increase in fat percentage has been recorded in all treatments and cooking process in comparison to control. The overall acceptability scores increased significantly in all the treatments except T-III in comparison to control. On the basis of physicochemical and sensory attributes the microwaved black gram flour-added mutton snack (T-II) was adjudged as most acceptable and was stored for a period of 45 days at ambient temperature. It was concluded that optimized product could be stored at room temperature in LDPE pouches for 45 days without marked deterioration in quality on the basis of evaluations of physicochemical (pH and thiobarbituric acid reacting substances value) and microbiological parameters (total plate count, coliform count and yeast and mould count). Research limitations/implications – Future research may benefit from attempting to modify shelf life of the snack in room temperature by modifying storage and packaging condition. Originality/value – Although incorporation of meat in cereal-based traditional snack and the effect on its quality characteristics have been extensively examined, limited research has focused on this aspect. Additionally, limited qualitative research has examined the storage characteristics of meat-incorporated snack at room temperature in eating quality context.

15N NMR studies provide insights into physico-chemical properties of room-temperature ionic liquids

2021 ◽  
Author(s):  
Christoph Wiedemann ◽  
David Fushman ◽  
Frank Bordusa
Keyword(s):  
Ionic Liquids ◽  
Room Temperature ◽  
Chemical Properties ◽  
Room Temperature Ionic Liquids ◽  
15N Nmr ◽  
Nmr Studies ◽  
Physico Chemical ◽  
Alternative Solvents

Ionic liquids (ILs) have gained a lot of attention as alternative solvents in many fields of science in the last two decades. It is known that the type of anion...

scholarly journals Correction to: Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes

2021 ◽  
Vol 3 (3) ◽  
Author(s):  
Syed Muhammad Ghufran Saeed ◽  
Syed Arsalan Ali ◽  
Rashida Ali ◽  
Syed Asad Sayeed ◽  
Lubna Mobin ◽  
...  
Keyword(s):  
Online Publication ◽  
Sensory Attributes ◽  
Vigna Mungo ◽  
Black Gram ◽  
Fat Replacer

The version of Fig. 5 in the initial online publication was incorrect. The original article has been corrected.

Cholinium-amino acid based ionic liquids: a new method of synthesis and physico-chemical characterization

2015 ◽  
Vol 17 (32) ◽  
pp. 20687-20698 ◽  
Author(s):  
Serena De Santis ◽  
Giancarlo Masci ◽  
Francesco Casciotta ◽  
Ruggero Caminiti ◽  
Eleonora Scarpellini ◽  
...  
Keyword(s):  
Ionic Liquids ◽  
Amino Acid ◽  
Room Temperature ◽  
Chemical Characterization ◽  
New Method ◽  
Room Temperature Ionic Liquids ◽  
Synthetic Method ◽  
Chemical Structures ◽  
Physico Chemical ◽  
Wide Range

Fourteen cholinium-amino acid based room temperature ionic liquids were prepared using a cleaner synthetic method. Chemicophysical properties were well correlated with the wide range of amino acid chemical structures.

Physico-Chemical Characterization of Alumina Sols Prepared From Aluminum Alcoxides

1986 ◽  
Vol 73 ◽  
Author(s):  
William L. Olson
Keyword(s):  
Room Temperature ◽  
Gel Filtration ◽  
Chemical Characterization ◽  
Process Conditions ◽  
Chemical Processing ◽  
Rotary Evaporation ◽  
Physico Chemical ◽  
Elution Curves ◽  
Alumina Sol

ABSTRACTAlumina sols derived from aluminum sec-butoxide (Yoldas) were characterized. The distribution of the polymer sizes within the sol, determined by gel filtration chromatography (GFC), was found to be dramatically affected by small changes in the chemical processing or preparative procedure. Aging the sol at room temperature for two weeks produced no significant change in the GFC elution curves of the alumina sol. Sols with a “milky” appearance were found to exhibit a wider distribution of polymers by GFC than transparent sols. Rotary evaporation of the sol followed by redissolution of the residue was found to change the polymer size distribution described by the gel filtration elution curves. These observations coupled with 27Al NMR spectroscopy and viscometry measurements were used to elucidate the effects of process conditions and aging on the molecular structure of the sol.

Characteristics of Packaged Water under Different Storage Conditions Within Osogbo Metropolis

2020 ◽  
Vol 2 (2) ◽  
Author(s):  
O.O Fadipe
Keyword(s):  
Room Temperature ◽  
Control Unit ◽  
Storage Conditions ◽  
Prolonged Storage ◽  
E Coli ◽  
Physico Chemical ◽  
Routine Basis ◽  
Regulatory Bodies ◽  
Microbiological Analyses ◽  
Sachet Water

The study investigated the characteristics of packaged water stored under ambient and sunlight conditions. This is with a view to testing the effect of prolonged storage under different storage conditions on its quality. In addition it analyzed the interactions between the parameters. Two packs each of bottled and sachet water was purchased from each factory at the point of production and ready for distribution to wholesalers. Twenty eight pieces of packaged water from each factory were kept at room temperature and the same quantity were kept under sunlight. Physico-chemical and microbiological analyses were carried out on the remaining packaged water within 24hrs. Half of the samples stored at the two storage conditions were removed for analysis at 3 weeks while the remaining half was analyzed after 6weeks. The physico-chemical characteristics were within the WHO recommended values except for the pH of some samples that have values in the acidic range of 6.2-6.48. All the physico-chemical values increased for samples kept under sunlight. All the water samples showed growth in faecal coliform (4-46 cfu/100 mL) and E. coli (0-13 cfu/100 mL) for samples kept under sunlight at three weeks and this growth increased to the sixth week. The presence of E. coli is an indication that the packaged water is not pure. Displaying packaged water under the sunlight and storing beyond 3 weeks by vendors have effect on the potability of the product. The regulatory bodies should raise awareness and ensure manufacturer have a quality control unit to test on a routine basis.

scholarly journals Oxidative Stability and Physico-chemical Properties of Meat from Broilers Fed with Dietary Neem Leaf Powder, Spirulina and their Combination

2015 ◽  
Vol 7 (4) ◽  
pp. 400-404
Author(s):  
Ravi KILLI ◽  
Bharavi KAITHEPALLI ◽  
Ravi Kumar PENTELA ◽  
Eswar Rao BANDI ◽  
Vamsi Krishna BOBBA ◽  
...  
Keyword(s):  
Protein Carbonyls ◽  
Control Group ◽  
Broiler Chicks ◽  
Chemical Quality ◽  
Growth Promoters ◽  
Broiler Meat ◽  
Group I ◽  
Physico Chemical ◽  
Leaf Powder ◽  
Poultry Diets

This 6 week study was conducted to evaluate the antioxidant potential, maintaining quality and sensory properties of broiler meat from birds fed on dietary neem leaf powder (NLP). A total of 90 Vencobb broiler chicks were randomly allotted to 6 groups of 15 birds in each. Dietary treatments consisted of normal diet (control Group I), feed containing terramycin-200 (TM-200*) at the concentration of 0.05% (Group II), feed containing NLP of 0.2% (Group III), feed containing NLP of 0.2% and spirulina of 1% (Group IV), feed containing TM-200 at 0.05% and spirulina of 1% (Group V) and feed containing spirulina of 1% (Group VI). At the end of the experiment liver, kidney and muscle samples were collected to evaluate the tissue peroxidation (TBARS and protein carbonyls) and antioxidant markers (SOD). Physico-chemical quality determinants of both fresh and preserved meat viz. extract release volume (ERV), water holding capacity (WHC) and pH were also studied. TBARS protein carbonyls indicated a significant (P < 0.05) decrease in all the treated groups when compared to control. Superoxide dismutase levels were found to be significantly increased in all the treated groups, in all the tissues collected. Compared to control group, favorable physico-chemical quality determinants were recorded in all the treated groups. The sensory attributes did not show significant (P < 0.05) differences for color, flavor, juiciness, tenderness and overall acceptability. This study indicates enhanced stress tolerance levels, improved meat quality with unaffected consumer acceptance levels of the meat observed in the study, from broilers fed with neem and spirulina either alone or in combinationsș this points out that neem at 0.2% level can be used in poultry diets instead of antibiotic growth promoters (AGP).

scholarly journals Preparation and Quality Evaluation of Gluten-Free Biscuits

2014 ◽  
Vol 71 (1) ◽  
pp. 38 ◽  
Author(s):  
Simona Maria Man ◽  
Adriana Paucean ◽  
Sevastita Muste
Keyword(s):  
Raw Materials ◽  
Rice Flour ◽  
Gluten Free ◽  
Maize Flour ◽  
Total Carbohydrate ◽  
Spread Ratio ◽  
Total Carbohydrate Content ◽  
Physico Chemical ◽  
Length Width ◽  
Total Fat

The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF), rice flour (RF) and soybeans flour (SF). Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, sugar powdered, vanilla essence and sodium bicarbonate. Four experimental variants (gluten-free biscuits) were obtained by varying the proportion of flours ; these variants were coded as follows T1, T2 T3 and T4. The optimization of the aglutenics biscuits manufacture recipe was realized through sensory analyze, using the hedonic test (9 point scale). Samples of biscuits was subjected to the following physico-chemical analysis: moisture content, alkalinity, total carbohydrate content, total fat and protein content. Also the physical properties (length, width, thickness, weight and spread ratio) were determined in order to asses the blending influence on the biscuits quality. The blend with flour levels 30:30:40 (MF:RF:SF) led to the highest acceptability.

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