Quality improvement of breading

Abstract

dreading is generally used as an outer coating of crest range meat products It imparts crispy oily and slippery mouth feet to crest range meat products A study carried out was intended to further improve the quality of breading In the study quality characters such as colour crispness hard to bite and outness were taken as main properties to consider In addition reduction of overall oil absorption o'the product by using the improved coating was also attempted. Improve ment of breading formulae was mainly done by replacing some ingredients with several new counterparts and changing the composition of the breading. The breading samples improved were comparatively evaluated with market sample for its sensory properties Several laboratory tests were cameo out to check efficcasy of some ingredients as wen The results obtained from the sensory evaluation were very satisfactory and revealed that the improved sample proved to have better Qualities especially for cnspness hardness and Colour.