PLANTS

Approx. Rs 30 Lakh / UnitGet Latest Price

SUPPLEMENTARY (PANJIRI) FOOD PROCESSING LINE 

Different kinds of roasted flour were used to develop the supplementary food (Panjiri) from wheat, chickpea and soy flours with and without mixing of 10% skimmed milk powder and appropriate sugar (35%). The sensory quality characteristics of the products revealed that the mean score values for various sensory attributes viz; colour, flavour, taste, texture and overall acceptability varied from 6.0 to 8.8 It is observed that supplementary food fortified with 10% skimmed milk powder did not affect the sensory quality characteristics of the products. The values remained more or less the same Supplementary foods were formulated from locally available Flours of cereal grain and legumes such as wheat Flour, soybean Flour,maize flour and chick pea Four using household technologies like blending and roasting. The proximate composition of product used for preparation of supplementary food fortified with 10% skimmed milk powder contained higher amount of protein and other nutrients. They contained proteins (16.2 to 21.1%), fat (1.9 to 4.5%), fiber (1.28 to 1.78%), ash (0.7 to 1.40%) and carbohydrates (67.66 to 77.2%). Also showed that soy ¿¿¿our / chickpea flour alone or in combination, both increased the amount of protein signifcantly. Soy flour forti¿¿¿cation was considered the best because it is rich in protein with good product acceptability. The total energy expressed in terms of Kcal per 100 g of product varied from 350.7 to 395.8. The various minerals viz., calcium, phosphorus and iron were found to increase on supplementation with 10% skimmed milk powder. Shelf life of the product was good in both polyethylene and laminate packaging materials for the period of three months.

Additional Information:

• Production Capacity: 100 kg\hr
• Delivery Time: 60 Days

Approx. Rs 15 Lakh / UnitGet Latest Price

Introduction

Soya nuggets/chunks or "Bari" is commonly referred to as vegetarian meat. It is prepared from defatted (DOC) soya flour by the process of extrusion cooking.

During the process, the protein in the flour undergoes structural changes and forms a fiber like network. When soaked in water, the texturized nuggets absorb the water and develop meat like and chewy characteristics (hence the reference to “vegetarian meat”).

They are a rich source of protein. Among the vegetable proteins they contribute a maximum level of 50% protein. As they are free from cholesterol they are also commonly used as meat substitutes.

Economical Plant for Texturized Soya Nuggets & Chunks

Indopol manufacture and supply highly economical soya nugget lines. Our most popular soya plant has an output capacity of 300kgs/hr:

Additional Information:

• Item Code: 01kepl
• Pay Mode Terms: T/T (Bank Transfer)
• Port of Dispatch: FARIDABAD
• Production Capacity: 300kg/hr
• Delivery Time: 30 days minimum
• Packaging Details: wooden box or plastic foil type packing

Approx. Rs 15 Lakh / UnitGet Latest Price

Additional Information:

• Item Code: 03kepl
• Pay Mode Terms: T/T (Bank Transfer)
• Port of Dispatch: FARIDABAD
• Production Capacity: 200kg/hr
• Delivery Time: 30 days minimum
• Packaging Details: wooden box or plastic foil type