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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/24574
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Nath A | en_US |
dc.contributor.author | Chattopadhyay PK | en_US |
dc.date.accessioned | 2019-11-07T10:03:27Z | - |
dc.date.available | 2019-11-07T10:03:27Z | - |
dc.date.issued | 2018-11-01 | - |
dc.identifier.citation | Nath A, Chattopadhyay PK. Changes in qualities of potato and potato-soy snacks during high temperature short time (HTST) air puffing. J Nutr Health Food Eng. 2018;8(6):480‒485. DOI: 10.15406/jnhfe.2018.08.00314 | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/24574 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Two different potato based ready-to-eat (RTE) snacks were prepared using high temperature short time (HTST) air puffing followed by oven toasting and evaluated for its nutritional changes that took place during high temperature short time air puffing and oven toasting process. The nutritional composition of initial samples before puffing and oven toasting and final products were measured in terms of moisture content (% db), protein (%), fat (%), ash (%), crude fiber (%), carbohydrates (%, by difference), ascorbic acid content (mg/100g), nitrogen solubility index (%), protein digestibility (%), trypsin inhibitor activity (%), calorific value (Kcal/100g) and protein energy ratio. Significant increase in protein (56.67%), ash (70.49%), crude fiber (27.2%) and protein energy ratio (63.20%) were recorded in RTE potato-soy snack as compared to RTE potato snack due to addition of soy flour (10.26%) in the product. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | MedCrave | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | ready-to-eat, potato, soy flour, nutrition, high temperature short time air puffing, oven toasting | en_US |
dc.title | Changes in qualities of potato and potato-soy snacks during high temperature short time (HTST) air puffing | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Journal of Nutritional Health & Food Engineering | en_US |
dc.publication.volumeno | 8(6) | en_US |
dc.publication.pagenumber | 480‒485 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | 10.15406/jnhfe.2018.08.00314 | en_US |
dc.publication.authorAffiliation | Post Harvest Technology, Division of Horticulture, ICAR Research Complex for NEH Region, India | en_US |
dc.publication.authorAffiliation | ICAR-Indian Institute of Farming System Research, Modipuram, Meerut 250 110, UP, India | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
Appears in Collections: | NRM-IIFSR-Publication |
Files in This Item:
File | Description | Size | Format | |
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05-JNHFE-08-00314.pdf | 540.82 kB | Adobe PDF | View/Open |
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