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

Article Id: ARCC346 | Page : 139-143
Citation :- QUALITY OF EXTRUDED TRIPE SNACK FOOD INCORPORATED WITH DIFFERENT EXTENDERS AND BUFFALO RUMEN MEAT.Asian Journal Of Dairy and Food Research.2013.(32):139-143
M. Anna Anandh drmaatanuvas@yahoo.com
Address : Tamil Nadu Veterinary and Animal Sciences University Regional Research Institute, Pudukkottai – 622 004, India

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

Buffalo rumen meat Tripe Extenders Extrusion Snack food Quality

References

  1. Anderson, R.A., Coonway,H.F., Pfrifer,V.F. and Griffin, E.J Jr. (1969). Gelatinization of corn grits by roll and extrusion cooking. Cereal Sci Today, 14:4-12.
  2. Anna Anandh, M., Lakshmanan, V., Anjaneyulu, A.S.R. and Mendiratta, S.K. (2004). Effect of chemical treatment on deodorization and quality of buffalo rumen meat. J Meat Sci., 2: 25- 29.
  3. AOAC.(1995). Official Methods of Analysis, 16 th ed., Association of Official Analytical Chemists, Washington DC, USA.
  4. Breen, M.D., Seyam, A.A. and Banasik, O.J. (1977). The effect of mill by product and soy protein on the physical characteristics of expanded snack foods. Cereal Chem., 54:728-736.
  5. Davidson, V.J., Paton, D., Biosady, L.L. and Rubin, L.R. (1984). A model for mechanical degradation of wheat starch in a single screw extruder. J Food Sci., 49:1154-1157.
  6. Jean, I.J., Work, R., Camire, M.E., Briggs, J., Barrett, A.H. and Bushway, A.A. (1996). Selected properties of extruded potato and chicken meat. J Food Sci., 61:783-789.
  7. Mittal, P. and Lawrie, R.A. (1984). Extrusion studies of mixture containing certain meat offals. Part 1. Objective properties. Meat Sci., 10:101-116.
  8. Mittal, P. and Lawrie, R.A. (1986). Extrusion studies of mixture containing certain meat offals. Part 2.Texture properties. Meat Sci., 16:143-160.
  9. Moore, D., Sanei, E., Vanheck, Z.. and Bouvier, J.M. (1990). Effect of ingredients on physical / structural properties of extrudate. J Food Sci., 55: 1383-1387, 1402.
  10. Rhee, K.S., Cho, S.H. and Pradahn, A.M. (1999 a). Expanded extrudates from blends of corn starch –lamb blends: Process optimization using response surface methodology. Meat Sci., 52:127-134.
  11. Rhee, K.S., Cho, S.H. and Pradahn, A.M. (1999 b). Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat,lamb, mutton, spent fowl meat, or beef. Meat Sci., 52: 135-141.
  12. Singh, V.P., Dubey, P.C. and Sanyal, M.K. (2002.) Quality of chicken snack affected bythe level of spent hen meat. Indian J Poult Sci., 37:73-77.
  13. Snedecor, G.W. and Cochran, W.G. (1989). Statistical Methods. 8 th edn., Oxford and IBH Publishing CO., Calcutta.

Global Footprints