Quality Improvement of Acetes Ball in Curry Processed at 121.20 C
Journal Title: International Journal of Agricultural Science and Research (IJASR) - Year 2017, Vol 7, Issue 3
Abstract
Quality of acetes balls in curry was improved by studying effects of setting, level of moisture, filling media, levels of transglutaminase enzyme and types of starch. To find out a suitable method the effects on biochemical viz. pH and moisture, physical viz. gel strength and expressible water percentage and organoleptic evaluation were studied. In the present experiment, effect of filling media showed an improvement in texture and gel strength. Among the effect of filling media, plain acetes balls without curry (PABWOC) showed superior texture followed by plain acetes balls with curry (PABWC), spice mixture acetes balls without curry (SABWOC) and spice mixture acetes balls with curry (SABWC).
Authors and Affiliations
Shaikh. S. M, Joshi. V. R, A. U. Pagarkar, J. M. Koli, S. T. Sharangdhar, G. N. Kulkarni
Keywords
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- EP ID EP251935
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