Protein Content Analysis In Chicken Food

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Protein content analysis
After the addition of chicken meat 10 g, egg yolk 10 g and seaweed 2 g per 100 g wheat flour basis, the content of protein was significantly (P ≤ 0.05) increased from 11.42 g per 100 g dry matter to 16.73 g per 100 g dry matter. This was due to the higher protein in chicken meat which was approximately 93.47 g per 100 g dry matter, while protein content of egg yolk, and seaweed were found to be 33.56, and 23.73 g per 100 g dry matter, respectively. Most of noodles are made from what flours containing 8–10% protein and 0.36–0.4% ash content. (Vijayakumar and Boopathy 2014). Noodles are rich in carbohydrate but they are deficient in terms of protein quantity and amino acid balance. According to the protein content of
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2013). The optimal cooking time (OCT) was determined as the time required for disappearance of the white core in the noodle strand, which depended on the hydration rate of major component such as starch and protein. Response surface plot of the hydrocolloid interaction on optimum cooking time showed that OCT increased when the hydrocolloid concentration were increased (Figure 1A and 1B) similar to the result of Padalino et al. (2013). The longer cooking time in the presence of gums was due to the limited availability of water to the starch granules by the competition with other macromolecules. It caused delay in the swelling and gelatinization of granules (Shittu et al. 2009). Chaisawang and Suphantharika (2005) explained that the presence of gum …show more content…
2011). High loss of solids during cooking of noodles results in poor quality of noodles due to the less firm structure (Kaur et al. 2015). Therefore, it required for less than 10% of cooking loss of cooked noodle. The highest cooking loss was found in control. It could be explained in terms of the weak interactions between the fiber added from seaweed and the protein starch matrix to encapsulate the native starch. The results also showed that the noodles prepared with hydrocolloid showed significantly lower cooking loss than control. Regarding to response surface plot, the addition of hydrocolloid at 2 g concentration had lower cooking loss than 1 g concentration (Figure 1C) which was similar to the result of Lü et al. (2014) that

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