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http://krishi.icar.gov.in/jspui/handle/123456789/18873Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Om Prakash | en_US |
| dc.contributor.author | Sunil Kumar Jha | en_US |
| dc.contributor.author | Jagannath Prasad Sinha | en_US |
| dc.contributor.author | Shalini Gaur Rudra | en_US |
| dc.contributor.author | Girish Kumar Jha | en_US |
| dc.date.accessioned | 2019-04-24T11:02:10Z | - |
| dc.date.available | 2019-04-24T11:02:10Z | - |
| dc.date.issued | 2015-01-01 | - |
| dc.identifier.citation | Not Available | en_US |
| dc.identifier.issn | Not Available | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/18873 | - |
| dc.description | NA | en_US |
| dc.description.abstract | Quality protein maize is the protein rich and high yielding genotype of low cost and abundantly available maize. The objective of our research was to develop a nutritious ready-to-eat food product using quality protein maize. Thereby, maize based breakfast cereal was developed. Finger millet and carrot powder were used as additive and their proportions were determined. Initially, extrusion characteristics of maize were evaluated. Subsequently, the effect of addition of finger millet and carrot powder on maize based extrudate was studied. Then, the most acceptable product with their composition and processing parameters were analysed. The product was found to have 9.6% protein, 1.5% fat, 3.4% fibre, 2 mg/100g β-carotene, 3 mg/100g iron and 122 mg/100g calcium. Also, it had a bowl life of 4 min and a glycemic index 67.8. | en_US |
| dc.description.sponsorship | NA | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | International Conference of Advance Research and Innovation (ICARI-2015) | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Breakfast Cereal | en_US |
| dc.subject | Extrusion | en_US |
| dc.subject | Quality Protein Maize | en_US |
| dc.subject | Ready-to-eat | en_US |
| dc.title | Development of Breakfast Cereal Product Using Quality Protein Maize | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Other | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | Not Available | en_US |
| dc.publication.volumeno | Not Available | en_US |
| dc.publication.pagenumber | 63 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | NA | en_US |
| dc.publication.authorAffiliation | ICAR::Central Arid Zone Research Institute | en_US |
| dc.publication.authorAffiliation | ICAR::Indian Agricultural Research Institute | en_US |
| dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
| Appears in Collections: | NRM-CAZRI-Publication | |
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