Asian Journal of Dairy and Food Research, volume 32 issue 2 (june 2013) : 139-143

QUALITY OF EXTRUDED TRIPE SNACK FOOD INCORPORATED WITH DIFFERENT EXTENDERS AND BUFFALO RUMEN MEAT

M. Anna Anandh

Affiliations

¹Tamil Nadu Veterinary and Animal Sciences University Regional Research Institute, Pudukkottai – 622 004, India

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Cite article:- Anandh Anna M. (2024). QUALITY OF EXTRUDED TRIPE SNACK FOOD INCORPORATED WITH DIFFERENT EXTENDERS AND BUFFALO RUMEN MEAT. Asian Journal of Dairy and Food Research. 32(2): 139-143. doi: .

ABSTRACT

A study was conducted for the preparation of extruded snack foods from buffalo tripe with three different extenders viz. corn flour, rice flour, wheat flour. Lower pH values were observed in corn, rice and wheat flour incorporated extruded buffalo tripe snack foods as compared to control. Higher bulk density, moisture, protein and fat were observed in control as compared to extender added extruded buffalo tripe snack foods. However, significant (P

KEYWORDS

REFERENCES

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Asian Journal of Dairy and Food Research

QUALITY OF EXTRUDED TRIPE SNACK FOOD INCORPORATED WITH DIFFERENT EXTENDERS AND BUFFALO RUMEN MEAT

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