Quality Attributes and Storage Stability of Chicken Meat Biscuits Incorporated with Wheat and Oat Bran
Fiber‐enriched chicken meat biscuits incorporated with wheat bran and oat bran at three different levels i.e., 3% (W1/O1), 5.0% (W2/O2) and 7% (W3/O3) were formulated and evaluated. On the basis of sensory quality from each group, W2 and O2 were selected for storage study at ambient temperature for...
Gespeichert in:
| Veröffentlicht in: | Journal of food quality 2016-12, Vol.39 (6), p.649-657 |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 657 |
|---|---|
| container_issue | 6 |
| container_start_page | 649 |
| container_title | Journal of food quality |
| container_volume | 39 |
| creator | Kumar, Pavan Chatli, Manish Kumar Mehta, Nitin Malav, O.P. Verma, Akhilesh K. Kumar, Devendra |
| description | Fiber‐enriched chicken meat biscuits incorporated with wheat bran and oat bran at three different levels i.e., 3% (W1/O1), 5.0% (W2/O2) and 7% (W3/O3) were formulated and evaluated. On the basis of sensory quality from each group, W2 and O2 were selected for storage study at ambient temperature for 180 days. The bran incorporation resulted in a significant lowering (P |
| doi_str_mv | 10.1111/jfq.12232 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1879985290</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1879985290</sourcerecordid><originalsourceid>FETCH-LOGICAL-c3352-e0d7bb314eaa74fbb75ddde7c4e41879cfb93dcf9dbb43b26b022435f37a3c9a3</originalsourceid><addsrcrecordid>eNqN0E9PwjAYBvDGaCKiB79Bj3oY9C_djkhEMRhC1Hhc2q6V4tig7UL49m7g1cT38l5-75M3DwC3GA1wO8O13Q0wIZScgR4WjCeMc3EOegizUZIxkl6CqxDWCFHOEesBu2xk6eIBjmP0TjXRBCirAr7F2ssv026p3BHUFk5WTn-bCr4aGeGDC7pxMcBZpWu_bXk0Bdy7uIKfqw50MYsOelldgwsry2BufncffEwf3yfPyXzxNJuM54mmlJPEoEIoRTEzUgpmlRK8KAojNDMMpyLTVmW00DYrlGJUkZFChDDKLRWS6kzSPrg75W59vWtMiPmmfdOUpaxM3YS8C8lSTjL0D8ozlo64EC29P1Ht6xC8sfnWu430hxyjvKs9b2vPj7W3dniye1eaw98wf5kuTxc_9tOE4Q</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1859486577</pqid></control><display><type>article</type><title>Quality Attributes and Storage Stability of Chicken Meat Biscuits Incorporated with Wheat and Oat Bran</title><source>Wiley Online Library Journals Frontfile Complete</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><source>Business Source Complete</source><creator>Kumar, Pavan ; Chatli, Manish Kumar ; Mehta, Nitin ; Malav, O.P. ; Verma, Akhilesh K. ; Kumar, Devendra</creator><creatorcontrib>Kumar, Pavan ; Chatli, Manish Kumar ; Mehta, Nitin ; Malav, O.P. ; Verma, Akhilesh K. ; Kumar, Devendra</creatorcontrib><description>Fiber‐enriched chicken meat biscuits incorporated with wheat bran and oat bran at three different levels i.e., 3% (W1/O1), 5.0% (W2/O2) and 7% (W3/O3) were formulated and evaluated. On the basis of sensory quality from each group, W2 and O2 were selected for storage study at ambient temperature for 180 days. The bran incorporation resulted in a significant lowering (P < 0.05) in the pH values, fat content, water activity and calorific values whereas moisture content, ash and crude fiber content of treatment recorded an increased trend. Bran treated samples were found with improved oxidative stability as measured by free fatty acids and thiobarbituric acid reactive substances value during storage. Treated biscuits were recorded with significantly (P < 0.05) lower pH value and higher water activity during entire storage. Oat bran incorporated chicken meat biscuit were found to better maintained sensory characteristics than wheat bran incorporated meat biscuits and control throughout the storage study.
Practical Applications
Biscuits are generally cereal based snacks, lacking in essential amino acids and dietary fiber. The incorporation of meat and brans would increase its nutritive and functional value as well as keeping quality. It also partially fulfills the dietary requirement of dietary fiber.</description><identifier>ISSN: 0146-9428</identifier><identifier>EISSN: 1745-4557</identifier><identifier>DOI: 10.1111/jfq.12232</identifier><language>eng</language><subject>Biscuits ; Chickens ; Fibers ; Meat ; Snacks ; Triticum aestivum ; Water activity ; Wheat</subject><ispartof>Journal of food quality, 2016-12, Vol.39 (6), p.649-657</ispartof><rights>2016 Wiley Periodicals, Inc.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3352-e0d7bb314eaa74fbb75ddde7c4e41879cfb93dcf9dbb43b26b022435f37a3c9a3</citedby><cites>FETCH-LOGICAL-c3352-e0d7bb314eaa74fbb75ddde7c4e41879cfb93dcf9dbb43b26b022435f37a3c9a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fjfq.12232$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fjfq.12232$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids></links><search><creatorcontrib>Kumar, Pavan</creatorcontrib><creatorcontrib>Chatli, Manish Kumar</creatorcontrib><creatorcontrib>Mehta, Nitin</creatorcontrib><creatorcontrib>Malav, O.P.</creatorcontrib><creatorcontrib>Verma, Akhilesh K.</creatorcontrib><creatorcontrib>Kumar, Devendra</creatorcontrib><title>Quality Attributes and Storage Stability of Chicken Meat Biscuits Incorporated with Wheat and Oat Bran</title><title>Journal of food quality</title><description>Fiber‐enriched chicken meat biscuits incorporated with wheat bran and oat bran at three different levels i.e., 3% (W1/O1), 5.0% (W2/O2) and 7% (W3/O3) were formulated and evaluated. On the basis of sensory quality from each group, W2 and O2 were selected for storage study at ambient temperature for 180 days. The bran incorporation resulted in a significant lowering (P < 0.05) in the pH values, fat content, water activity and calorific values whereas moisture content, ash and crude fiber content of treatment recorded an increased trend. Bran treated samples were found with improved oxidative stability as measured by free fatty acids and thiobarbituric acid reactive substances value during storage. Treated biscuits were recorded with significantly (P < 0.05) lower pH value and higher water activity during entire storage. Oat bran incorporated chicken meat biscuit were found to better maintained sensory characteristics than wheat bran incorporated meat biscuits and control throughout the storage study.
Practical Applications
Biscuits are generally cereal based snacks, lacking in essential amino acids and dietary fiber. The incorporation of meat and brans would increase its nutritive and functional value as well as keeping quality. It also partially fulfills the dietary requirement of dietary fiber.</description><subject>Biscuits</subject><subject>Chickens</subject><subject>Fibers</subject><subject>Meat</subject><subject>Snacks</subject><subject>Triticum aestivum</subject><subject>Water activity</subject><subject>Wheat</subject><issn>0146-9428</issn><issn>1745-4557</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><recordid>eNqN0E9PwjAYBvDGaCKiB79Bj3oY9C_djkhEMRhC1Hhc2q6V4tig7UL49m7g1cT38l5-75M3DwC3GA1wO8O13Q0wIZScgR4WjCeMc3EOegizUZIxkl6CqxDWCFHOEesBu2xk6eIBjmP0TjXRBCirAr7F2ssv026p3BHUFk5WTn-bCr4aGeGDC7pxMcBZpWu_bXk0Bdy7uIKfqw50MYsOelldgwsry2BufncffEwf3yfPyXzxNJuM54mmlJPEoEIoRTEzUgpmlRK8KAojNDMMpyLTVmW00DYrlGJUkZFChDDKLRWS6kzSPrg75W59vWtMiPmmfdOUpaxM3YS8C8lSTjL0D8ozlo64EC29P1Ht6xC8sfnWu430hxyjvKs9b2vPj7W3dniye1eaw98wf5kuTxc_9tOE4Q</recordid><startdate>201612</startdate><enddate>201612</enddate><creator>Kumar, Pavan</creator><creator>Chatli, Manish Kumar</creator><creator>Mehta, Nitin</creator><creator>Malav, O.P.</creator><creator>Verma, Akhilesh K.</creator><creator>Kumar, Devendra</creator><scope>AAYXX</scope><scope>CITATION</scope><scope>7T2</scope><scope>7U2</scope><scope>C1K</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>201612</creationdate><title>Quality Attributes and Storage Stability of Chicken Meat Biscuits Incorporated with Wheat and Oat Bran</title><author>Kumar, Pavan ; Chatli, Manish Kumar ; Mehta, Nitin ; Malav, O.P. ; Verma, Akhilesh K. ; Kumar, Devendra</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3352-e0d7bb314eaa74fbb75ddde7c4e41879cfb93dcf9dbb43b26b022435f37a3c9a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Biscuits</topic><topic>Chickens</topic><topic>Fibers</topic><topic>Meat</topic><topic>Snacks</topic><topic>Triticum aestivum</topic><topic>Water activity</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Kumar, Pavan</creatorcontrib><creatorcontrib>Chatli, Manish Kumar</creatorcontrib><creatorcontrib>Mehta, Nitin</creatorcontrib><creatorcontrib>Malav, O.P.</creatorcontrib><creatorcontrib>Verma, Akhilesh K.</creatorcontrib><creatorcontrib>Kumar, Devendra</creatorcontrib><collection>CrossRef</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Safety Science and Risk</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of food quality</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Kumar, Pavan</au><au>Chatli, Manish Kumar</au><au>Mehta, Nitin</au><au>Malav, O.P.</au><au>Verma, Akhilesh K.</au><au>Kumar, Devendra</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Quality Attributes and Storage Stability of Chicken Meat Biscuits Incorporated with Wheat and Oat Bran</atitle><jtitle>Journal of food quality</jtitle><date>2016-12</date><risdate>2016</risdate><volume>39</volume><issue>6</issue><spage>649</spage><epage>657</epage><pages>649-657</pages><issn>0146-9428</issn><eissn>1745-4557</eissn><abstract>Fiber‐enriched chicken meat biscuits incorporated with wheat bran and oat bran at three different levels i.e., 3% (W1/O1), 5.0% (W2/O2) and 7% (W3/O3) were formulated and evaluated. On the basis of sensory quality from each group, W2 and O2 were selected for storage study at ambient temperature for 180 days. The bran incorporation resulted in a significant lowering (P < 0.05) in the pH values, fat content, water activity and calorific values whereas moisture content, ash and crude fiber content of treatment recorded an increased trend. Bran treated samples were found with improved oxidative stability as measured by free fatty acids and thiobarbituric acid reactive substances value during storage. Treated biscuits were recorded with significantly (P < 0.05) lower pH value and higher water activity during entire storage. Oat bran incorporated chicken meat biscuit were found to better maintained sensory characteristics than wheat bran incorporated meat biscuits and control throughout the storage study.
Practical Applications
Biscuits are generally cereal based snacks, lacking in essential amino acids and dietary fiber. The incorporation of meat and brans would increase its nutritive and functional value as well as keeping quality. It also partially fulfills the dietary requirement of dietary fiber.</abstract><doi>10.1111/jfq.12232</doi><tpages>9</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0146-9428 |
| ispartof | Journal of food quality, 2016-12, Vol.39 (6), p.649-657 |
| issn | 0146-9428 1745-4557 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1879985290 |
| source | Wiley Online Library Journals Frontfile Complete; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; Business Source Complete |
| subjects | Biscuits Chickens Fibers Meat Snacks Triticum aestivum Water activity Wheat |
| title | Quality Attributes and Storage Stability of Chicken Meat Biscuits Incorporated with Wheat and Oat Bran |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-19T12%3A20%3A52IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Quality%20Attributes%20and%20Storage%20Stability%20of%20Chicken%20Meat%20Biscuits%20Incorporated%20with%20Wheat%20and%20Oat%20Bran&rft.jtitle=Journal%20of%20food%20quality&rft.au=Kumar,%20Pavan&rft.date=2016-12&rft.volume=39&rft.issue=6&rft.spage=649&rft.epage=657&rft.pages=649-657&rft.issn=0146-9428&rft.eissn=1745-4557&rft_id=info:doi/10.1111/jfq.12232&rft_dat=%3Cproquest_cross%3E1879985290%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1859486577&rft_id=info:pmid/&rfr_iscdi=true |