... Functional drink Storage quality Free radical scavenging activities (FRSA) of different portions of lemongrass leaf extracts were measured using the method as documented by Ahmed et al. (2019) . Multiple concentrations of each extract (50–100 ppm) were prepared and aliquots (50–100...

... 2019 © Emerald Publishing Limited 2019 Emerald Publishing Limited Licensed re-use rights only Antioxidant Storage quality Dietary fibre Drumstick flower Goat meat nuggets A group of 15 member trained sensory panelists comprising researchers of the Institute evaluated goat...

... as a model system and were prepared by incorporating different levels of T. cordifolia, namely, T1 (0.25 per cent), T2 (0.50 per cent) and T3 (0.75 per cent), and assessed for lipid oxidative stability and storage quality under refrigerated (4 ± 10°C) conditions. Findings Lipid oxidative...

... oxidative stability and storage quality of the developed restructured mutton blocks. Design/methodology/approach Restructured mutton blocks were used as a model and were prepared by incorporating different levels of I. batatas, namely, 1, 3 and 5 per cent and analyzed for various quality parameters...

... and treated with different concentrations of EGCG (0, 0.05 and 0.10 per cent) and aerobically packaged within low-density polyethylene pouches and assessed for oxidative stability and storage quality under refrigerated (4 ± 1°C) conditions. Findings EGCG showed a significant (p < 0.05) effect...

... and storage quality of chicken nuggets on the 0,7th,14th and the 21st day at the refrigerated storage (4 ± 1°C). Findings Extracts of Bacopa monnieri were prepared and optimally incorporated in the chicken nuggets. Chicken nuggets prepared with 2 per cent of Bacopa monnieri were adjudged...

...-density polyethylene pouches along with control and assessed for various storage quality parameters under refrigerated (4 ± 1°C) conditions. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days. Findings...

... drying, is among the popular traditional foods that constitutes an important part of Indian meal and consumed nationwide. In recent years, it has gained recognition as India’s unique contribution to international menu. Sensory quality Storage quality Black gram flour Rice flour...

... quality parameters. Design/methodology/approach – The study was designed to evaluate the effect of lemon peel extract on the oxidative stability and storage quality of Tabak-Maz, a popular traditional meat product. The products were prepared and treated with different concentrations of lemon peel...

... stability and storage-quality parameters. Design/methodology/approach – Low-fat Kalari was prepared and treated with different concentrations of TBHQ (0, 200, 300 ppm) and aerobically packaged within low-density polyethylene pouches and assessed for physicochemical, microbiological...

... – The study was designed to evaluate the effect of green tea extract, fig and red pepper on the storage quality parameters of chicken patties. The products were developed by incorporating optimum level of green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) separately and were...

... – The study was designed to evaluate the effect of pomegranate seed powder, grape seed extract and tomato powder on the storage quality parameters of chicken nuggets. The products were developed by incorporating optimum level of pomegranate seed powder (3 per cent), grape seed extract (0.3 per cent...

... for various oxidative stability and storage quality parameters. Design/methodology/approach – The Ocimum sanctum leaf extract was incorporated at 300 mg/kg level in the formulation. Chicken sausages incorporated with Ocimum sanctum leaf extract along with control samples were...