Cook milk based snack

The present study was undertaken to develop a good quality and highly acceptable shelf stable ready to-cook milk-based snack, which can be stored for longer period under ambient temperature.

12p trinhthamhodang1216 19-11-2020 8 1   Download

In view of the above facts, the present research study was conducted to develop a ready to cook (fry) crisp snack from milk (named as „Milk crisp‟) with the objectives to estimate the production cost of „Milk Crisp‟.

7p trinhthamhodang1215 23-09-2020 10 1   Download

Milk is one of the most nutritious foods. It is rich in high quality protein providing all ten essential amino acids. Milk is not only a food, but also an essential ingredient of life itself by its very indispensable nature. It is highly nutritious commodity. It supplies body building proteins; bone forming minerals and health-giving vitamins and furnishes the energy giving lactose and milk fat. Since we are lacking in cold chain facilities, therefore there is imperative need to develop shelf stable milk products.

24p caygaocaolon7 18-09-2020 14 1   Download

A study was planned to develop ready-to-cook milk based snack ―Milk Crisp‖ by incorporating optimum level of cereals (rice and wheat) and legume based ( green gram and black gram ) flour to evaluate their quality attributes.

16p kethamoi7 26-08-2020 17 2   Download

Ready to eat extruded snacks were formulated by the flours of parboiled rice, bitter-gourd water chestnut and skim milk powder. The effects of extrusion processing parameters such as feed moisture (8-16 %, wb), blend ratio (3-15 %), barrel temperature (120-200 °C), die head temperature (160-240 °C) and screw speed (100-140 rpm) on the textural properties (i.e. crispness, hardness and cutting strength) of extruded snacks were investigated by response surface methodology using CCRD design.

9p trinhthamhodang3 22-02-2020 9 0   Download