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http://krishi.icar.gov.in/jspui/handle/123456789/48899
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DC Field | Value | Language |
---|---|---|
dc.contributor.author | D. Agrahar Murugkar, P. Gulati, N. Kotwaliwale and C. Gupta | en_US |
dc.date.accessioned | 2021-07-19T11:02:58Z | - |
dc.date.available | 2021-07-19T11:02:58Z | - |
dc.date.issued | 1001-01-01 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/48899 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Composite flours (CF) using cereals, legumes, millets, soy-protein isolate, dairy ingredient and fruit without refined flour were used for preparing multi-nutrient biscuits. Dough and biscuits were evaluated for physical, nutritional and textural properties, particle size, colour and sensory evaluation and compared against refined-flour biscuits (C). Effect of malting and sprouting on biscuit quality were also analyzed. The highest volume of particles for CF was 140 μm higher than C flour. CF biscuits had significantly (p≤0.05) lower spread ratio and % weight loss compared to C. The hardness, stickiness and cohesiveness values of CF doughs were significantly (p≤0.05) lower than C resulting in lower cutting strength and increased hardness of CF biscuits. Sprouting further decreased hardness of CF dough. Nutrient content of CF biscuits (sprouted and unsprouted) were significantly (p≤0.05) higher than C biscuits. Sensory evaluation showed CF biscuits especially with sprouted flour had higher acceptability and were superior to C. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Not Available | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Multi-nutrient biscuits . Particle size . Texture . Organoleptic quality . Nutrient content | en_US |
dc.title | Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Journal of Food Science | en_US |
dc.publication.volumeno | Not Available | en_US |
dc.publication.pagenumber | Not Available | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | Not Available | en_US |
dc.publication.authorAffiliation | ICAR-Central Institute of Agricultural Engineering | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 8.48 | - |
Appears in Collections: | AEng-CIAE-Publication |
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