Journal of Food Processing & Technology

B.D. Sharma

Publications

• Research Article
  Development and Evaluation of Extended Restructured Chicken Meat Block Incorporated With Colocasia (Colocasia Esculenta) Flour
  Author(s): Suman Talukder, B.D. Sharma, S.K. Mendiratta, O. P. Malav, Heena Sharma and Gokulakrishnan PSuman Talukder, B.D. Sharma, S.K. Mendiratta, O. P. Malav, Heena Sharma and Gokulakrishnan P
  
  At present the restructuring technology is preferred by the meat processors for the production of low cost, convenient meat products. To improve the functionality, products quality and acceptance of the processed meat various vegetative binders and extenders can be incorporated in the formulation. The present study was envisaged to incorporate Hydrated Colocasia Flour (HCF) at three different levels viz., 5, 7.5 and 10% in Extended Restructured Chicken Block (ERCB), by replacing lean meat in pre-standardized formulation. The products were subjected to analysis for physico-chemical, sensory, textural properties and storage quality. Cooking yield, water activity and moisture percentage increased with increasing level of incorporation of HCP, however, protein and fat percent, pH and Shear force value of products decreased with increase in the level of incorporation. Among the sensory att.. Read More»
  DOI: 10.4172/2157-7110.1000207

  Abstract PDF