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

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ISSN: 2349-6002 ESTD Year: 2014

UGC approved journal no 47859

Ragi flour enriched with fish pasta products produced from differentiation between microwave and steam heat treatment cooked defattened Pangasius meat
Author(s):
kothandaperumal
Keywords:

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.
Article Details
Unique Paper ID: 152178 Publication Volume & Issue: Volume 8, Issue 2 Page(s): 598 - 604
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