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http://krishi.icar.gov.in/jspui/handle/123456789/7995
Title: | Physicochemical, Functional and Biscuit Making Properties of Wheat Flour and Potato Flour Blends |
Other Titles: | Not Available |
Authors: | Pinki Saini, Neelam Yadav, Devinder Kaur, V. K. Gupta, Bandana, Pragya Mishra, Anjali and Rajendra Kumar |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Central Potato Research Institute |
Published/ Complete Date: | 2017-04-15 |
Project Code: | Not Available |
Keywords: | Biscuit, potato flour, nutritional value, functional properties, flour blend. |
Publisher: | SCI mago |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | The nutritional composition of potato flour indicated a higher fibre (3.50%) and carbohydrate (82.79%) content than wheat flour. Wheat flour showed higher water holding capacity (7.4 ml g-1), oil holding capacity (2.8 ml g-1), water retention capacity (50.4%) and alkaline water retention capacity (55.8%) than potato flour. The crude fibre and carbohydrate content of biscuits increased significantly (p<0.05) from 2.34 to 3.52% and 68.88 to 69.72%, respectively, after incorporation of potato flour. The spread ratio of biscuits decreased with incorporation of potato flour. The L* value decreased significantly (p<0.05) from 30.44 to 25.47 whereas the hardness of biscuits increased significantly (p<0.05) from 9.8N to 20.8N on increasing the level of potato flour incorporation. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Research Paper |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Current Nutrition and Food Science |
Volume No.: | 13 (3) |
Page Number: | 192-197 |
Name of the Division/Regional Station: | Division of Crop Physiology Biochemistry and Post Harvest Technology |
Source, DOI or any other URL: | 10.2174/1573401313666170221150031 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/7995 |
Appears in Collections: | HS-CPRI-Publication |
Files in This Item:
File | Description | Size | Format | |
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Current science and nutrition.pdf | 188.5 kB | Adobe PDF | View/Open |
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