9 Result(s)
within
Manish K. Chatli
Chemistry
-
Article
Investigating the impact of milk protein, inulin, and honey on quality attributes of goat milk yoghurt
In this present study, a three-factor Box–Behnken, response surface methodology (RSM) design was employed to optimize the skimmed milk powder (SMP)/whey protein concentrate (WPC) ratio (0.25–0.75%w/v) as a sou...
-
Article
Optimisation of extraction protocol for Carica papaya L. to obtain phenolic rich phyto-extract with prospective application in chevon emulsion system
The present study optimized the extraction protocol conditions to obtain the antioxidant-rich bioactive extracts from Carica papaya L. (Papaya) leaves. A Box and Behnken Design (BBD) consisting of three different...
-
Article
Response surface optimization of extraction protocols to obtain phenolic rich antioxidant from sea buckthorn and their potential application into model meat system
In the present study, processing parameters for the extraction of phenolic rich sea buckthorn seed (SBTE) extract were optimised using response surface method and subjected for in vitro efficacy viz. total phe...
-
Article
Effect of the combination of natural antioxidants and packaging methods on quality of pork patties during storage
The effect of combination of phyto-extracts (sea buckthorn extract (SBTE), grape seed extract (GSE)) on different physico-chemical, oxidative stability, instrumental colour and texture, sensory and microbiolog...
-
Article
Effect of packaging methods and crude aloe vera gel (Aloe vera barbadensis miller) on the storage quality of enrobed goat meat bites
The storage stability of enrobed goat meat bites (EGMB) incorporated with 3 % crude aloe vera (AV) gel was evaluated under aerobic (T-1; unenrobed control product, T-2; enrobed AV treated product) and modified...
-
Article
Development of chicken meat caruncles on the basis of sensory attributes: process optimization using response surface methodology
A three factor Box-Behnken design of response surface methodology was employed to optimize spent hen meat level (600–700 g kg−1), oil level (25–75 g kg−1) and cooking time (3–5 min) for development of ready-to-ea...
-
Article
Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage
Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. Antioxidant potential of tomato puree (10 %; T-1), tomato pulp (12.5 %; T-2), lyophilized tomato peel (6 %; T-3),...
-
Article
Efficacy of pink guava pulp as an antioxidant in raw pork emulsion
Lipid oxidation-induced quality problems can be minimized with the use of natural antioxidants. The antioxidant potential of pink guava pulp (PGP) was evaluated at different levels (0%; C, 5.0%; T-1, 7.5%; T-2...
-
Article
Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil
The aim of the present study was to compare the nutritional, processing and sensory characteristics of low-fat ω-3 enriched fatty acids chicken meat patties (CMP) prepared with the incorporation of 4% linseed ...
