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UTILIZATION OF SWEET POTATO (Ipomoea batatas) FOR THE DEVELOPMENT OF PASTA AND BISCUITS

KrishiKosh

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Title UTILIZATION OF SWEET POTATO (Ipomoea batatas) FOR THE DEVELOPMENT OF PASTA AND BISCUITS
 
Creator SRAVANTHI, BEERELLY
 
Contributor HYMAVATHI, T.V.
 
Subject flours, potatoes, confectionery, sweet potatoes, processed plant products, bakery products, sorghum, productivity, proteins, wheats
SWEET POTATO, Ipomoea batatas, PASTA, BISCUITS
 
Description People are traditionally dependent upon cereals and are generally unaware of the
nutritional value of sweet potatoes. Processing technologies have been developed in
various parts of the world to convert sweet potatoes into flours that can be used as
functional ingredients in numerous food products. In this study Sweet potato flour was
prepared and it was replaced in sorghum flour at various levels of formulation for the
prepare pasta and biscuits.
Sweet potato flour was used to replace the sorghum flour to prepare pasta and
biscuits at 10%, 20%, 30%, 40% levels and they are evaluated for different attributes
like chemical, physical, textural, colour, shelf life and sensorial properties.
Protein and fat contents were decreased (p
 
Date 2016-06-06T16:06:40Z
2016-06-06T16:06:40Z
2012
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/66870
 
Language en
 
Relation ;D9234
 
Format application/pdf
 
Publisher ACHARYA N. G. RANGA AGRICULTURAL UNIVERSITY