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Effect of casein and oat flour on the quality characteristics of low fat, high fibre chicken kofta

Binod, Prasad (2008) Effect of casein and oat flour on the quality characteristics of low fat, high fibre chicken kofta. [Student Project Report]

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Low fat high fibre chicken kofta containing minced meat and optimized quantities of oat flour(7.5%), casein(2.5%),spices and condiments(10.3%) and salt(2.0%) was prepared and treated as experimental. The product with wheat flour (10%), hydrogenated fat (7.5%) and with out oat flour and casein was conventionally prepared chicken kofta and was, treated as control. The mix was rolled into ball shape of approximately 20 g each, steam cooked for 30 minutes, cooled, packed in metalised polyster bag, sealed with air or nitrogen gas and stored at 4±2ºC.Sampled periodically and quality assessed to establish keeping quality of kofta. Inclusion of oat flour and casein resulted in lower fat and higher moisture, protein, ash and carbohydrates in the product as compared to control. Casein kofta generally had higher instruemental texture values, lower Free Fatty Acids (FFA) and Thiobarbituric acid (TBA) values. Decrease in sensory quality attributes and increase in FFA, TBA, bacterial counts were noticed during storage of 15 days. Changes in Hunter colour(L, a, b ,E , H, C)were marginal.The product was microbiologically safe during 15 days storage as indicated by microbial counts with in permissible limits. Off odour or flavour was noticed in air packed samples after 10 days of storage. The product was sensorily acceptable when stored upto 15 days under nitrogen packed condition.
Uncontrolled Keywords: chicken kofta low fat quality casein oat flour
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 03 Nov 2008 10:51
Last Modified: 28 Dec 2011 10:06
URI: http://ir.cftri.res.in/id/eprint/8797

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