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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
07/12/1995 |
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Data da última atualização: |
02/07/2025 |
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Autoria: |
SHARMA, N.; KESHRI, R. C.; SHARMA, B. D.; PADDA, G. S.; KONDAIAH, N. |
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Título: |
Processing and palatability properties of goat meat tikka. |
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Ano de publicação: |
1989 |
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Fonte/Imprenta: |
India Journal of Animal Science, v. 59, n. 2, p. 292-296, 1989. |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Carne caprina; Yield potential. |
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Thesagro: |
Caprino; Carne; Palatabilidade. |
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Thesaurus Nal: |
Cooking; Food acceptability; Food processing; Food technology; Goat meat; Goats; Palatability; Recipes; Yields. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01501naa a2200337 a 4500
001 1523109
005 2025-07-02
008 1989 bl uuuu u00u1 u #d
100 1 $aSHARMA, N.
245 $aProcessing and palatability properties of goat meat tikka.$h[electronic resource]
260 $c1989
520 $aAbstract: 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.
650 $aCooking
650 $aFood acceptability
650 $aFood processing
650 $aFood technology
650 $aGoat meat
650 $aGoats
650 $aPalatability
650 $aRecipes
650 $aYields
650 $aCaprino
650 $aCarne
650 $aPalatabilidade
653 $aCarne caprina
653 $aYield potential
700 1 $aKESHRI, R. C.
700 1 $aSHARMA, B. D.
700 1 $aPADDA, G. S.
700 1 $aKONDAIAH, N.
773 $tIndia Journal of Animal Science$gv. 59, n. 2, p. 292-296, 1989.
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| 1. |  | JOHANN, L.; SILVA, G. L. da; BRENTANO, A. C.; CARVALHO, G. S.; BOTTON, M.; FERLA, N. J. Chave ilustrada para identificação da fauna acarina na cultura da videira do estado do Rio Grande do Sul, Brasil. Bento Gonçalves, RS: Embrapa Uva e Vinho, 2017. (Embrapa Uva e Vinho. Comunicado Técnico, 197)| Tipo: Comunicado Técnico/Recomendações Técnicas |
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