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Vol. 11, Special Issue 9 (2022)

Effect of incorporating maize flour on the dough characteristics of meat stuffed ball

Author(s):
Nitu Sourya, Sushma Kumari, Sanjay Kumar and SP Sahu
Abstract:
A study was conducted to prepare value added meat stuffed dough ball (Litti) by filling minced spent hen meat in dough prepared with wheat flour (100%), maize flour (100%) and its combination (50:50). For standardization of dough preparation, functional and proximate composition of dough prepared from different types of flours were evaluated as per standard methods. The mean values of Water Holding Capacity of flours varies from 66.25 to 132.97%, Emulsion stability varies from 7.13 to 19.20% and Foaming Capacity varies from 13.19 to 19.58%. Among proximate composition , moisture varies from 7.32 to 9.23%, Crude protein 8.19 to 9.57%, Fiber 4.66 to 14.37%, Ether extract 4.01 to 5.61% and Ash 3.41 to 4.50%. The 50:50 combination of maize flour and wheat flour (T3) was found to be higher in crude protein and fiber content over T1 and T2 and was found to be most suitable for dough preparation for meat stuffed ball making.
Pages: 423-426  |  367 Views  184 Downloads
How to cite this article:
Nitu Sourya, Sushma Kumari, Sanjay Kumar and SP Sahu. Effect of incorporating maize flour on the dough characteristics of meat stuffed ball. The Pharma Innovation Journal. 2022; 11(9S): 423-426.

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