Pawar et al., 2012 - Google Patents
Physico-chemical, microbiological and sensory characteristics of egg based snack foodPawar et al., 2012
View PDF- Document ID
- 9206817036433569854
- Author
- Pawar D
- Rathina Raj K
- Modi V
- Publication year
- Publication venue
- J Sci Ind Res
External Links
Snippet
A process for shelf stable, ready-to-eat nutritionally rich egg based snack food referred to as egg crunchy bite (ECB) was developed. The formulation contained mixing of liquid egg (~ 77%) with a mixture of different binders (~ 23%); followed by steam cooking, dicing, drying …
- 235000013601 eggs 0 title abstract description 58
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Tamsen et al. | Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties | |
| Akoja et al. | Physicochemical, functional, pasting and sensory properties of wheat flour biscuit incorporated with Okra powder | |
| Chepkosgei et al. | Quality and sensory properties of instant fried noodles made with soybean and carrot pomace flour | |
| Abraha et al. | Production and quality evaluation of biscuit incorporated with fish fillet protein concentrate | |
| El-Anany et al. | NUTRITIONAL AND QUALITY CHARACTERISTICS OF CHICKEN NUGGETS INCORPORATED WITH DIFFERENT LEVELS OF FROZEN WHITE CAULIFLOWER. | |
| Bin Mohd Zaini et al. | Effect of addition of banana peel powder (Musa balbisiana) on physicochemical and sensory properties of fish patty | |
| Bolger et al. | Effect of mode of addition of flaxseed oil on the quality characteristics of chicken sausage containing vitamin E and omega 3 fatty acids at levels to support a health claim | |
| Pawar et al. | Physico-chemical, microbiological and sensory characteristics of egg based snack food | |
| Franca | CHEMICAL PROPERTIES OF WATERMELON SEED AND THE UTILIZATION OF DEHULLED SEED IN COOKIES PRODUCTION. | |
| Heredia-Sandoval et al. | Supplementation of corn tortilla with freeze-dried jumbo squid muscle flour: physicochemical properties and microbiological stability during storage | |
| Park et al. | Quality characteristics of chicken emulsion sausages with different levels of makgeolli lees fiber | |
| Pavan et al. | Effect of different level of natural antioxidant Aloe vera in instant functional chicken noodles | |
| ES2382966B1 (en) | PROCEDURE AND COMPOSITION OF A VEGETABLE FOOD PRODUCT NOT TREATED BY HEAT | |
| Pawar et al. | Quality characteristics of dehydrated egg yolk paneer and changes during storage | |
| Yashoda et al. | Eggs chips prepared by using different millet flours as binders and changes in product quality during storage | |
| Akter et al. | Physico-chemical and sensory properties of cakes supplemented with different concentration of soy flour | |
| Nahid et al. | Development of dietary fiber enriched chicken nugget using wheat bran | |
| Rosa et al. | Nutritional evaluation of quail-based complementary food to prevent stunting in early childhood | |
| Abdel-Nabey et al. | Chemical and technological studies on flaxseed (Linum usitatissimum) and its application in some functional foods | |
| Gedam et al. | DEVELOPMENT OF WAFERS FROM RIBBON FISH (TRICHIURUS LEPTURUS) AND ASSESSMENT OF THEIR PHYSICO-CHEMICAL PROPERTIES. | |
| RU2848739C1 (en) | Spicy grain bar containing cereals | |
| Gupta et al. | Development of Chicken Meat Cutlets Incorporating Carrots and Oats as Functional Ingredients | |
| Yadav et al. | Effect of Incorporation of Corn Bran, Dried Carrot Pomace and Dried Tomato Pomace on Quality Attributes of Chicken Nuggets | |
| Mohammed et al. | Using Chicken Secondary Products (Heads and Feet) to Enhance the Nutritional Quality of Cookies | |
| Haddad et al. | Technological and nutritional aspects of salted food bars manufactured with different binding agents |