Data/hora: 02/06/2024 05:29:57

Biblioteca(s): | Embrapa Caprinos e Ovinos.
Data corrente: | 07/12/1995
Data da última atualização: | 06/12/2023
Autoria: | SHARMA, N.; KESHRI, R. C.; SHARMA, B. D.; PADDA, G. S.; KONDAIAH, N.
Título: | Processing and palatability properties of goat meat tikka.
Ano de publicação: | 1989
Fonte/Imprenta: | India Journal of Animal Science, v. 59, n. 2, p. 292-296, 1989.
Idioma: | Inglês
Conteúdo: | Abstract: Recipes for goat meat tikka were developed using various combinations of extenders. Recipes containing 10% shredded potato and a combination of shredded potato with 5% each of bread crumbs and rice flour were considered superior for most of the sensory scores. The recipes containing 10% wheat flour gave cereal taste. The flour lowered the acceptability though improved the textural properties and cooking yield of tikka. Frozen storage (1 week) of raw moulded tikka had similar sensory properties as the fresh ones. The incorporation of these extenders improved the textural qualities and reduced the cost of production.
Palavras-Chave: | Yield potential.
Thesagro: | Caprino; Carne; Palatabilidade.
Thesaurus Nal: | Cooking; Food acceptability; Food processing; Food technology; Goat meat; Goats; Palatability; Recipes; Yields.
Categoria do assunto: | Q Alimentos e Nutrição Humana
Registro original: | Embrapa Caprinos e Ovinos (CNPC)
Exemplares: | CNPC - (9250-1) - ADD - AP - PP - SP 01606 -  - SP 01606 - DIS