Chicken meat powder

The study was conducted on hybrid male chickens F1(♂Dong Tao x ♀Luong Phuong) from 7 to 13 weeks of age to evaluate the effects of cinnamon powder supplementation on the growth performance of broilers and the biochemical and physiological parameters of chicken blood.

10p vioracle 25-09-2023 5 1   Download

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.

8p quenchua4 16-04-2020 23 3   Download

Chicken sausage from poultry by-products were prepared from a standardized formulation and were extended with optimized level of non meat binders viz., sodium caseinate and whole egg powder at 0.5, 1.5 and 2.5% and 2, 4,and 6% level respectively. Optimization of levels for extenders was done under different experiments based on sensory attributes and those having sensory status closer to control were selected.

5p nguaconbaynhay4 22-03-2020 10 2   Download

Poultry industry in India has emerged as one of the fastest growing segment of the agriculture sector, ranking sixth in broiler production with an annual output of 2.39 million tonnes of broiler meat.

7p chauchaungayxua4 22-03-2020 7 1   Download

The study was carried out to develop noodles enriched with chicken meat powder (CMP). Different levels (10-50%) of CMP were added in refined wheat flour (RWF) to formulate noodles. The developed noodles were dried in hot air oven at 60±2°C for 5-6 hours to attain moisture content less than 12% as per the PFA specifications for noodles. The noodles developed only with RWF used as control. There was an increase in protein, moisture, fat and ash content and a decrease in breaking strength of noodles with incorporation of CMP in compared to control.

8p caygaocaolon3 27-02-2020 25 2   Download

Wheatgrass at young green stage is a powerhouse of nutrients and phytochemicals. With an aim to develop wheatgrass enriched health foods, Wheatgrass juice (WGJ) and wheatgrass powder (WGP) were incorporated in milk and meat products, respectively. WGJ (1:2 ratio of wheatgrass: water) was incorporated at 3, 6 and 9% in milk to formulate green milk, green paneer and enrobe paneer. WGP was incorporated at 1, 2 and 3% for chicken balls and nuggets. Overall acceptability score of green milk and green paneer with 9% WGJ was 8.15, 7.93 and 8.

10p nguaconbaynhay3 07-02-2020 11 1   Download