Barbut, S. and Mittal, G. S. 1989. Effects of salt and fat reduction on the rheological and gelation properties of turkey meat batters. Can. Agric. Eng. 31: 271-277. The gelation and rheological proper ties of turkey meat batters prepared with two fat levels (16 and 23%) and three salt levels (2.5% NaCl, 1.75% NaCl, 1.75% NaCl + 0.4% hexametaphosphate (HMP)) were studied. The relationship betwe...

Batter piles are most commonly used to resist large lateral loads caused by winds, tidal waves and soil pressure as experienced offshore structures, bridges, towers in general. The details literature on the dynamic behaviour of these batter based in-situ tests limited. present study focused single pile groups subjected machine induced vibrations using 3D finite element (FE) analysis. coupled so...

Germination can be used to improve the sensory and nutritional properties of cereal and pseudocereal grains. Oat and quinoa are rich in minerals, vitamins and fibre while quinoa also contains high amounts of protein of a high nutritional value. In this study, oat and quinoa malts were produced and incorporated in a rice and potato based gluten free formulation. Germination of oat led to a drast...

In this study, we investigated the effects of reducing fat levels from 30% to 25, 20, and 15% by substituting pork fat with water and pumpkin fiber (2%) on the quality of frankfurters compared with control. Decreasing the fat concentration from 30% to 15% significantly increased moisture content, redness of meat batter and frankfurter, cooking loss, and water exudation, and decreased fat conten...

Twenty-two local Thai culinary herbs and spices normally used for cooking were screened for their antioxidant properties by using FRAP, DPPH and TBARS assays. Four ethanolic extracts, i.e., holy basil, Vietnamese coriander, turmeric and green peppercorn, having high antioxidant properties were selected for freeze-drying and used in the pork meatball batter. The batter of pork meatball was prepa...

the use of isomalt and maltitol instead of sucrose in foods has an important role in human health as controlling blood glucose levels and weight management. in this study, isomalt and maltitol instead of sucrose were used at three concentration level (75, 85, and 100%). effects of the polyols were investigated on physicochemical properties (size of bubble cake batter, moisture content, water ac...

Abstract Background The lactic acid bacteria (LAB), from diverse sources, are of great importance as probiotics, and several authors around the globe have reported LAB, isolated various fermented foods, potential antimicrobial agents. current study explored antibacterial activity probiotic property idli batter isolates for first time Malda (West Bengal, India). Results LAB procured fresh sample...

Millet idli batter was prepared from decorticated little millet and black gram (2:1, 3:1 and 4:1) using wet grinder with adequate amount of water and salt (1-2%). The different blends were allowed for fermentation at 0, 2, 4, 6, 8, 10, 12, 14 and 16 h, separately. The batter property viz. bulk density, percent volume rise, pH and titrable acidity was studied for different fermentation time. Idl...

The pH, objective color and antimicrobial efficacy of Alpinia galanga (Linn.) Swartz Flower Extract (GFE) in a ready-to-eat turkey ham product inoculated with Listeria monocytogenes and Staphylococcus aureus were evaluated. Ham treatments included positive control (inoculated with Listeria monocytogenes and Staphylococcus aureus cocktail only), 0.5% GFE incorporated into meat batter prior to co...