Development of barnyard millet based nutri-functional snack food: A response surface methodology approach
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Title |
Development of barnyard millet based nutri-functional snack food: A response surface methodology approach
Not Available |
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Creator |
P. Krishnakumar
Indra Mani R.K. Gupta Adarsh Kumar S.K. Jha Baljit Singh Susheel Kumar Sarkar Satish D. Lande |
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Subject |
Barnyard millet
Flaxseed Nutritional snack food Quality protein maize RSM |
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Description |
Not Available
Response surface modeling approach was applied to optimize the ingredients level for barnyard millet based Nutri-Functional Snack (NFS) food using a D-optimal mixture design. The effect of ingredients level of barnyard millet (50–70%), quality protein maize (20–50%) and flax seed (0–20%) with constant level of skim milk powder (5%) on the physical and functional properties of NFS such as bulk density, colour, expansion ratio,water absorption index, water solubility index, crispiness and sensory were investigated. The regression models that explained the significant effects of different percentages of ingredients level on all the response variables were determined. The developed regression model of all the responses had a coefficient of determination (R2) and adjusted R2 value of higher than 0.9245 and 0.8490, respectively. The optimum conditions for maximum acceptability of NFS food having 70% barnyard millet, 28% quality protein maize and 2% flaxseed. Not Available |
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Date |
2018-10-27T09:54:45Z
2018-10-27T09:54:45Z 2017-11-01 |
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Type |
Research Paper
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Identifier |
Krishnakumar P., Indra Mani, Ram Kishor Gupta, Adarsh Kumar, Sunil K Jha, Baljit Singh, Susheel K Sarkar And Satish D Lande (2017) Development of barnyard millet based nutri-functional snack food: A response surface methodology approach. Ind. Jour. Ag. Sci. 87 (11): 1430–6
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/8348 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Indian Council of Agricultural Research, New Delhi
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