KRISHI
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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/7995
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Pinki Saini, Neelam Yadav, Devinder Kaur, V. K. Gupta, Bandana, Pragya Mishra, Anjali and Rajendra Kumar | en_US |
dc.date.accessioned | 2018-10-18T08:41:40Z | - |
dc.date.available | 2018-10-18T08:41:40Z | - |
dc.date.issued | 2017-04-15 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/7995 | - |
dc.description | Not Available | en_US |
dc.description.abstract | 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. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | SCI mago | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Biscuit, potato flour, nutritional value, functional properties, flour blend. | en_US |
dc.title | Physicochemical, Functional and Biscuit Making Properties of Wheat Flour and Potato Flour Blends | 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 | Current Nutrition and Food Science | en_US |
dc.publication.volumeno | 13 (3) | en_US |
dc.publication.pagenumber | 192-197 | en_US |
dc.publication.divisionUnit | Division of Crop Physiology Biochemistry and Post Harvest Technology | en_US |
dc.publication.sourceUrl | 10.2174/1573401313666170221150031 | en_US |
dc.publication.authorAffiliation | ICAR::Central Potato Research Institute | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
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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