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Eggs chips prepared by using different millet flours as binders and changes in product quality during storage.

Yashoda, K. P. and Modi, V. K. and Jagannatha Rao, R. and Mahendrakar, N. S. (2008) Eggs chips prepared by using different millet flours as binders and changes in product quality during storage. Food Control, 19 (2). pp. 170-177.

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Whole liquid egg was homogenized and mixed with optimized quantities of refined wheat flour, rice flour, corn starch, spices, salt and millet flour, viz., pearl millet (Pennisetum vulgare), barley (Hordeum vulgare), or sorghum (Sorghum vulgare). The dough was flattened in to 2-3mm thick sheet, cut in to 2.5x3cm strips and fried in refined sunflower oil to obtain ready-to-eat egg chips. The cooled chips were packed in metalised polyester bags, sealed with air or nitrogen-gas, and stored at ambient temperature (272C) for 4 months. Inclusion of barley flour caused lowest fat content (14.9%) and water activity (aw=0.38). Decrease in pH (6.3-6.5 to 5.6-6.0), crispiness (11.3-15.4 to 7.8-13.1N), sensory quality scores (6.8-8.8 to 5.2-7.9) and increase in aw (0.38-0.46 to 0.44-0.55), free fatty acids (FFA) (0.17-0.32 to 0.83-1.76 as % oleic), thiobarbituric acid (TBA) values (0.62-0.75 to 1.46-2.13mg malonaldehyde/kg) were noticed in fried egg chips during storage at 272C. Hunter colour values were marginally affected. Low standard plate counts (1.7-2.9logcfu/g) and spore counts (1.2-1.6logcfu/g) and absence of yeasts and moulds, colifoms, staphylococci and enterococci throughout the storage period ensured the microbiological safety of egg chips. All the products were sensorily acceptable during storage up to 4 months and barley egg chips, however, were judged superior by the panelists compared to chips containing pearl millet or sorghum flours. All rights reserved, Elsevier.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Aug 2008 09:21
Last Modified: 28 Dec 2011 09:53
URI: http://ir.cftri.com/id/eprint/6410

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