Utilization of croaker (Johnius dussumieri) to develop ready to eat puff snack product using extrusion technology
نویسندگان
چکیده
منابع مشابه
Production of a New Formulated Ready-to-Eat Food Product Based on Date Paste
Background: Date (Phoenix dactylifera L.) is one of the most important agricultural crops in Iran. This study was carried out to determine the possibility of using date paste for manufacturing a new ready-to-eat food product. Methods: Various formulations were prepared by mixing Mazafati date paste, bread, oil (animal and olive), nuts and spices but only six formulas were chosen according to s...
متن کاملA Comparative Study of the Physico-Chemical Characteristics of the Ready-to Eat Coconut Based Snack
Coconut slices (thickness 0.8 ± 0.1 mm) were osmotically dehydrated (0 min to 720 min) using filtrates of functional ingredients such as beet root, carrot, ginger and mint as impregnating solutions. During the osmotic process, the diffusion of minerals, organic acids, phenolics and vitamins between coconut slices and osmotic medium might have contributed various physico-chemical changes in acid...
متن کاملproduction of a new formulated ready-to-eat food product based on date paste
background: date (phoenix dactylifera l.) is one of the most important agricultural crops in iran. this study was carried out to determine the possibility of using date paste for manufacturing a new ready-to-eat food product. methods: various formulations were prepared by mixing mazafati date paste, bread, oil (animal and olive), nuts and spices but only six formulas were chosen according to se...
متن کاملPuffed corn-fish snack development by extrusion technology
A thermoplastically extruded snack was produced from different blends of corn grits and silver carp minced meat. Response Surface Methodology (RSM) was used to study the effect of fish meat content and to optimize the feed composition. Fourteen treatments from central composite design considering minced fish content (0-3 kg) and corn (7-10 kg) were used as the independent variables. The expansi...
متن کاملProduction of a Semi Ready-to-Eat Shrimp Soup Powder and Assessment of Its Shelf Life
Background and Objectives: Macrobrachium nipponense are wetland crustaceans. The shrimp is rich in protein and unsaturated fatty acids (FAs). Therefore, the aim of this study was to use M. nipponense as a supplement for the preparation of a new soup. Materials and Methods: Nearly 40 kg of M. nipponense were harvested from Anzali Lagoon, Northern Iran. Shrimps were washed and dipped in NaCl sol...
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ژورنال
عنوان ژورنال: FOOD SCIENCE RESEARCH JOURNAL
سال: 2015
ISSN: 0976-1276,2230-9403
DOI: 10.15740/has/fsrj/6.2/184-191