Ragi flour enriched with fish pasta products produced from differentiation between microwave and steam heat treatment cooked defattened Pangasius meat

kothandaperumal

Ragi flour enriched with fish pasta products produced from differentiation between microwave and steam heat treatment cooked defattened Pangasius meat

Authors: kothandaperumal

Unique Paper ID: 152178
Volume: 8
Issue: 2
PageNo: 598-604

Keywords: No Keywords Found

Abstract:
Pangasius fish contains more unfit fats. It will cause heart and brine diseases. It contains more essential amino acid and more good fat and nutritional content. It mostly contains high amount of saturated and mono-unsaturated fats and less amount of poly-unsaturated fats. This affects marketability value and due to its bad odour most of people are disliking it. Fats in it are removed or reduced by use the different between heat treatment such as microwave oven method, steam. These methods are used to render fats and converted to pasta products. This pasta product does not contain essential amino acid due to heat treatment. Based on differentiation from between heat treatment methods, the study of nutritional differentiation and sensory evaluation on ragi pasta product is done.

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ISSN: 2349-6002
Volume: 8
Issue: 2
PageNo: 598-604

Ragi flour enriched with fish pasta products produced from differentiation between microwave and steam heat treatment cooked defattened Pangasius meat

Available:https://ijirt.org/Article?manuscript=152178

Impact Factor
8.01 (Year 2024)

UGC Approved
Journal no 47859

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