ICAR Research Data Repository for Knowledge Management
Physicochemical, Functional and Biscuit Making Properties of Wheat Flour and Potato Flour Blends
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Physicochemical, Functional and Biscuit Making Properties of Wheat Flour and Potato Flour Blends
Not Available |
|
| Creator |
Pinki Saini, Neelam Yadav, Devinder Kaur, V. K. Gupta, Bandana, Pragya Mishra, Anjali and Rajendra Kumar
|
|
| Subject |
Biscuit, potato flour, nutritional value, functional properties, flour blend.
|
|
| Description |
Not Available
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 Not Available |
|
| Date |
2018-10-18T08:41:40Z
2018-10-18T08:41:40Z 2017-04-15 |
|
| Type |
Research Paper
|
|
| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/7995 |
|
| Language |
English
|
|
| Relation |
Not Available;
|
|
| Publisher |
SCI mago
|
|