Meat of beef patties was partially replaced by different levels (0, 2, 4 and 6%) of Moringa
seed flour (MSF). The replacement of meat did not significantly (p≤ 0.05) affect the chemical …

The objective of this study was a comparison of the performance of Fourier transformed near-
infrared (NIR) with Fourier transformed mid-infrared (MIR) spectroscopy using attenuated …

Abstract A Central Composite Rotatable Design (CCRD) was adopted in the optimization of
chicken ball with the addition of fish gelatin (1–5 g/100 ml), carrageenan (1–4 g/100 ml), and …

Dietary fiber (DF) is defined as lignin and the polysaccharide components of plants which
are indigestible by enzymes in human gastrointestinal tract. Increased intake of DF has been …

The effects of different cooling methods [commercial cooling and immersion vacuum cooling
(IVC)] and different casings (natural casing and modified casing) on colour, texture profile …

Fat mimicking properties of citric acid treated sweet potato starch were investigated in this
present study. Citric acid treated sweet potato starch was prepared by treating the native …

A study was undertaken to develop dietary fibre enriched chevon rolls using dried apple
pomace (DAP) at 2, 4 and 6% levels and corn bran (CB) at 3, 6 and 9% levels …

Fibre enriched chicken nuggets were developed by incorporating wheat bran (WB) and
dried apple pomace (DAP) each at 3, 6 and 9% level. Sensory acceptability of chicken …

Aims: The effect of sodium chloride (NaCl) reduction and wheat fiber (F) addition on chicken
nugget quality was analysed. Storage stability of a low sodium formulation was also …

Abstract A Central Composite Rotatable Design (CCRD) was adopted in the optimization of
fish tofu with the addition of dietary fiber from pomelo albedo (0-3 g/100 g) and tapioca …