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Effect of groundnut flour substitution on yield, quality and storage stability of kilishii – a Nigerian indigenous dried meat product

机译：地生粉替代对乞力的产量，质量和储存稳定性的影响 i - 尼日利亚土着干肉类产品

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VN Mgbemere; MA Akpapunam; JO Igene;
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年度 2011
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1. Effect of groundnut flour substitution on yield, quality and storage stability of kilishi i – a Nigerian indigenous dried meat product [J] . VN Mgbemere, MA Akpapunam, JO Igene African Journal of Food, Agriculture, Nutrition and Development . 2011,第2期

机译：花生粉替代对尼日利亚本土干肉产品kilishi i产量，品质和储存稳定性的影响
2. Quality characteristics and storage stability of emu meat nuggets formulated with finger millet (Eleusine coracana) flour [J] . Manish Kumar Chatli, Pavan Kumar, Nitin Mehta, Nutrition & Food Science . 2015,第5期

机译：手指小米粉配制的e肉块的品质特性和储存稳定性
3. Effect of modified atmosphere packaging, storage period, and storage temperature on the residual nitrate of sliced-past1rma, dry meat product, produced from fresh meat and frozen/thawed meat [J] . Muhammet Irfan Aksu, Muekerrem Kaya, Herbert Wood Ockerman Food Chemistry . 2005,第2期

机译：气调包装，储藏时间和储藏温度对切成薄片的鲜肉和冷冻/解冻肉制成的干肉制品，干肉制品中硝酸盐残留的影响
4. Effect of steamed rice flour addition on quality characteristics of dried meat laver [C] . Lim H.J., Park J.Y., Eo S.S., ICoMST 2011;International conference of meat science and technology . 2012

机译：添加米粉对紫菜干品质特性的影响
5. Evaluation of the effects of branched chain amino acids and corn-distillers dried grains by-products on the growth performance, carcass and meat quality characteristics of pigs. [D] . Rojo Gomez, Alvaro. 2011

机译：评估支链氨基酸和玉米蒸馏干杂粮对猪的生长性能，car体和肉品质特性的影响。
6. Comparison of Drying Yield Meat Quality Oxidation Stability and SensoryProperties of Bone-in Shell Loin Cut by Different Dry-aging Conditions [O] . Soohyun Cho, Sun-Moon Kang, Yun-Seok Kim, 2018

机译：干燥产量肉品质氧化稳定性和感官的比较不同老化条件下切成骨的壳腰肉的性质
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Effect of groundnut flour substitution on yield, quality and storage stability of kilishii – a Nigerian indigenous dried meat product

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