Cost of formulation for chicken meat noodles using whole wheat and rice flour
2013
Verma, Akhilesh K. | Pathak, V. | Singh, V.P.
In present investigation the cost structure for chicken meat based noodles were studied. For the noodles preparation there were two recipes used, in first one lean meat was used alongwith rice flour, corn starch and table salt while in second recipes whole wheat flour was used for emulsion and dough preparation instead of rice flour. This dough was then extruded with the hand operated stainless steel extruder into the shape of noodles. These noodles were then subjected to the drying at 65±2°C for 7–8 hrs. There after these noodles were evaluated for qualities. The study revealed lower cost for whole wheat flours based chicken meat noodles having 30% chicken meat as compared to rice flour based chicken meat noodles having 50% chicken meat. As the type of flour changes and level of the chicken meat increases, the cost of noodles also increased. Therefore, to develop the chicken meat noodles, whole wheat flour was found more cost effective than rice flour based chicken meat noodles.
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Эту запись предоставил National Agricultural Library