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Effect of Casein and Oat Flour on Physicochemical and Oxidative Processes of Cooked Chicken Kofta

Prasad, B. and Rashmi, M. D. and Yashoda, K. P. and Modi, V. K. (2011) Effect of Casein and Oat Flour on Physicochemical and Oxidative Processes of Cooked Chicken Kofta. Journal of Food Processing and Preservation, 35. pp. 359-368.

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Abstract

Chicken kofta prepared by using minced meat (72%) and optimized quantities of oat flour (8%), casein (2.5%) and refined wheat flour (7%), was treated as experimental product (OFC). The product containing refined wheat flour (10%), hydrogenated fat (7.5%) andwithout oat flour and casein was treated as control. The steam cooked kofta was sealed with air or nitrogen gas and stored at 4 � 2C for 15 days. Inclusion of oat flour and casein resulted in higher (P � 0.05) yield and lower fat (P � 0.05) in OFCas comparedwith control.TheOFCsampleswere harder,gummy, cohesive and chewy compared with control. Casein and oat flour were inhibitory toward oxidation in kofta. Changes in Hunter color (L, a, b, hue and chroma) were marginal. The kofta containing oat flour and casein had better inhibition of oxymyoglobin oxidation. The nitrogen-product was microbiologically safe and sensorily acceptable during the 15 days of storage.

Item Type: Article
Uncontrolled Keywords: Kofta, vegetable, minced meat, Bengal gram
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Jun 2011 09:41
Last Modified: 03 Oct 2018 06:44
URI: http://ir.cftri.com/id/eprint/10154

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