R & D News
Subscribe
Advertise
  • Home
  • About Us
  • Technology Offers
    • For Large Industries
      • Materials
      • Chemicals
      • Electronics & Communication
    • For Small and Medium Industries
      • Materials
      • Chemicals
      • Electronics & Communication
  • Research News
  • Funding
    • Funding Offers
    • Funding Requirement
  • Blog
  • Contact Us
No Result
View All Result
R & D News
No Result
View All Result
Home Uncategorized

DRDO develops ready-to-eat chicken khakra

by Sumedh
September 8, 2020
in Uncategorized
2 min read
0
DRDO develops ready-to-eat chicken khakra
Share on FacebookShare on Twitter

Last date for submission of bids for getting the licence for the technology is October 14

The Defence Research and Development Organization has developed a ready-to-eat chicken khakra—which is chicken+wheat crispies—with a shelf life of 6 months. DRDO is willing to licence the technology to ten companies. 

DRDO regularly develops foods for the use of soldiers—the foods become part of the soldiers’ kits. It has also developed medicines, such as quick healers for wounds. Those developed so far has been licensed away. The chicken khakra is current and is open for bidding. 

Resistant starch is a new type of low calorie (2 kcal/g) functional food ingredient providing variety of health benefits to consumers. It benefits special groups of people, meanwhile the ordinary consumers can also gain health benefits. This ingredient has been incorporated in various foods and found to be sensorially accepted by consumers.  

The formulation of chicken khakhra with incorporation of functional starch makes it a fibre rich low GI product, good source of protein for non-vegetarian category of consumers. The khakhra was standardized in the form of mini khakhra suitable for consumption as a snack product. It contains about 20% resistant starch and protein content 14-16%. It has a minimum shelf life of 6 months without addition of antioxidants or preservatives. 

The developed product can be compared to the crisp-bread, crackers and matzo products from the western countries and khakhra from India. One main characteristic for these products is the low moisture content, which directly effects their crispness or hardness, says DRDO. 

The last date for submission of bids for the technology is 14th October 2020. 

Tags: ChickenDRDOKhakraReady-to-eat
Previous Post

ISRO has an ‘aye’ for a tooth

Next Post

DRDO technology for milk testing kits available for licensing

Related Posts

A solution for solid-state batteries: Tackling interface between garnet electrolyte and anode

A solution for solid-state batteries: Tackling interface between garnet electrolyte and anode

January 11, 2023
ISRO is offering technology for multi-band V-SAT terminal

ISRO is offering technology for multi-band V-SAT terminal

January 9, 2023

ISRO technology for PDMS, used in making silicon carbide

January 9, 2023
  • About
  • Advertise
  • Privacy & Policy
  • Contact
suram@rndnewsindia.com

© 2020 - Research And Development News India.

No Result
View All Result
  • Home

© 2020 - Research And Development News India.