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INTERNATIONAL JOURNAL OF ENGINEERING DEVELOPMENT AND RESEARCH
(International Peer Reviewed,Refereed, Indexed, Citation Open Access Journal)
ISSN: 2321-9939 | ESTD Year: 2013

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Volume 10 | Issue 3
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Paper Title
wheat flour enriched with fish pasta products produced from differentiation between microwave and steam heat treatment cooked defattened Pangasius meat
Authors
  kothandaperumal

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 pasta product is done.

Keywords- pangasius meat, fatty acid profile, proximate composition, sensory parameters
Publication Details
Unique Identification Number - IJEDR2103008
Page Number(s) - 49-54
Pubished in - Volume 9 | Issue 3 | August 2021
DOI (Digital Object Identifier) -   
Publisher - IJEDR (ISSN - 2321-9939)
Cite this Article
  kothandaperumal,   "wheat flour enriched with fish pasta products produced from differentiation between microwave and steam heat treatment cooked defattened Pangasius meat", International Journal of Engineering Development and Research (IJEDR), ISSN:2321-9939, Volume.9, Issue 3, pp.49-54, August 2021, Available at :http://www.ijedr.org/papers/IJEDR2103008.pdf
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