Standardization of Recipes Based on Rice - Soya Extruded Product (Record no. 26145)
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000 -LEADER | |
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fixed length control field | 03139nam a2200181Ia 4500 |
003 - CONTROL NUMBER IDENTIFIER | |
control field | OSt |
005 - DATE AND TIME OF LATEST TRANSACTION | |
control field | 20220824153315.0 |
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
fixed length control field | 140128s9999 xx 000 0 und d |
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
Classification number | 640 |
Item number | ANN/ST |
100 ## - MAIN ENTRY--PERSONAL NAME | |
Personal name | Anna Jacob |
245 ## - TITLE STATEMENT | |
Title | Standardization of Recipes Based on Rice - Soya Extruded Product |
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
Place of publication, distribution, etc. | Vellayani |
Name of publisher, distributor, etc. | Department of Home Science, College of Agriculture |
Date of publication, distribution, etc. | 1997 |
502 ## - DISSERTATION NOTE | |
Degree type | MSc |
520 3# - SUMMARY, ETC. | |
Summary, etc. | The study on "Standardization of recipes based on rice-soya extruded product" was undertaken to formulate an extruded product 'sev', and to standardize recipes with the developed product. Rice and soya were the basic ingredients selected for the formulation of the extruded food. Maida, cassava and sweet potato flour were tried along with rice and soya. With these food ingredients twelve combinations were tried for the development of sev , protein quality, extrusion behaviour, cost and acceptibility of the twelve combinations were assessed. The combination with rice, soya and maida in the proportion 60:20:20 got the maximum overall score and this combination was selected for the development of the product, sev. The cooking characteristics such as cooking time, water density and water absorption index of the developed sev was found to be good. The type tests administered to be revealed that the product was compared with ISI specifications. The acceptability of the developed sev was ascertained with special reference to physical, organoleptic and nutritional qualities. The physical characteristics of sev was well comparable in all the parameters and shape of the sev was better than the standard one. The developed sev contained all the nutrients in optimum quantity. However there was slight decrease in the nutrient content after processing due to of loss in nutrients during processing. Fifteen recipes with sev were formulated and standardized in the laboratory such as sev Kheer, sev idli, sev upuma, sev puttu, sev sweet samosa, sev triflower, vegetable sev, sev kofta pulao, sev biriyani, sev loaf, mango sev, lime sev, sev kedgeree, sev bologness and italian sev. The organoleptic quality attributes such as appearance, colour, flavour, texture and taste of the sev was also comparable with standard one. The organoleptic qualities of the fifteen recipes were assessed and sev kheer was ranked first among them. The preference test for the recipes were conducted among college students and farm women. Majority of the recipes were scored positively by both the group. Sev kheer was rank first by both the group. From the above observptions and findings it is clear that, it is possible to develop an organoleptically and nutritionally adequate extruded food based on rice and soya, and different novel recipes could be standardised from the product, and this could also be taken as an income generating activity. |
700 ## - ADDED ENTRY--PERSONAL NAME | |
Personal name | Chellammal S (Guide) |
856 ## - ELECTRONIC LOCATION AND ACCESS | |
Uniform Resource Identifier | https://krishikosh.egranth.ac.in/handle/1/5810155150 |
942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
Source of classification or shelving scheme | |
Koha item type | Theses |
Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent Location | Current Location | Shelving location | Date acquired | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
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KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 2014-03-18 | 640 ANN/ST | 171192 | 2014-03-18 | 2014-03-18 | Theses |