Spent hen meat powder

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

Soup can be prepared from different food ingredient in different forms, of which dry soup mixes are more preferred by consumers because of its convenience, ease in preparation, shelf stability and popular appetizing capability. Spent hen meat can effectively be utilized in preparation of instant soup mix powder to overcome its poor acceptability and lowers remunerative prices. Method of drying and temperature applied during drying have key role on quality, shelf stability and consumer acceptability of the final product.

8p cothumenhmong1 10-12-2019 29 3   Download

A study was undertaken to standardize processing protocol of traditional bhujia by incorporation with spent hen meat powder and to evaluate the economics of developed product. Four treatment combinations i.e. Treatment A (0% meat powder), Treatment B (10% meat powder), Treatment C (15% meat powder) and Treatment D (20% meat powder) were prepared to evaluate economics of the bhujias. In the cost economics, the total production cost of treatments (per 100kg) were calculated on the basis of overhead production cost and formulation cost of bhujia mix powder which was found to be Rs. 17,595.

9p cothumenhmong1 08-12-2019 8 0   Download