STUDIES ON DEVELOPMENT OF DEHYDERATED SHELF STABLE NOODLES FROM SPENT HEN MEAT

摘要

The disposal of spent hen is one of the major economical and environmental problems of the poultry industry.The present study was aimed to produce a value added shelf stable noodles by incorporation of spent hen meat emulsion in the flour in various proportions.Spent hen meat emulsion and two flour mixtures (Wheat flour and Maida) were admixed in 60:40 (T1),50:50 (T2) and 40:60 (T3) proportions to obtained emulsion based dough which can be extruded and dehydrated to manufactured noodles.Noodles,thus obtained by single screw cold extruder were rich in protein because of incorporation of spent hen meat which possessed almost 20-25％ protein.These noodles after steam cooking were dried in a heat pump drier operated under lower humidity and temperature to retain maximum aroma.The spent hen meat noodles were analyzed for proximate composition and changes in color,pH,aw,as well as microbial parameters during storage at ambient temperature.The storage study revealed that pH,aw,and total viable count (TVC) significantly increased as the storage period advanced.The drying kinetics showed that 80-100 minutes were required to obtain the finished products with less than 10％ moisture.Maximum color change (ΔE) was observed at extrusion step followed by steam cooking.Storage study was restricted up to 30 days due to high microbial load.However,none of the samples were positive either for coliform or salmonella at the end of storage study.Sensorially noodles prepared from 60:40 proportions of spent hen meat emulsion and flour mixtures (T1) were adjudged the best over the spent hen meat noodles prepared with 50:50 (T2) and 40:60 (T3) proportion.The cost of one kg noodles in the present study varied from Rs.65.55 to 75.20 per kg depending on the proportions of spent hen meat in the dough formulations.A value added shelf stable flour noodles can be economically produced with incorporation of spent hen meat emulsion in different proportions.