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Changes in qualities of potato and potato-soy snacks during high temperature short time (HTST) air puffing

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Title Changes in qualities of potato and potato-soy snacks during high temperature short time (HTST) air puffing
 
Creator Nath A
Chattopadhyay PK
 
Subject ready-to-eat, potato, soy flour, nutrition, high temperature short time air puffing, oven toasting
 
Description Not Available
Two different potato based ready-to-eat (RTE) snacks were prepared using high temperature short time (HTST) air puffing followed by oven toasting and evaluated for its nutritional changes that took place during high temperature short time air puffing and oven toasting process. The nutritional composition of initial samples before puffing and oven toasting and final products were measured in terms of moisture content (% db), protein (%), fat (%), ash (%), crude fiber (%), carbohydrates (%, by difference), ascorbic acid content (mg/100g), nitrogen solubility index (%), protein digestibility (%), trypsin inhibitor activity (%), calorific value (Kcal/100g) and protein energy ratio. Significant increase in protein (56.67%), ash (70.49%), crude fiber (27.2%) and protein energy ratio (63.20%) were recorded in RTE potato-soy snack as compared to RTE potato snack due to addition of soy flour (10.26%) in the product.
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Date 2019-11-07T10:03:27Z
2019-11-07T10:03:27Z
2018-11-01
 
Type Research Paper
 
Identifier Nath A, Chattopadhyay PK. Changes in qualities of potato and potato-soy snacks during high temperature short time (HTST) air puffing. J Nutr Health Food Eng. 2018;8(6):480‒485. DOI: 10.15406/jnhfe.2018.08.00314
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http://krishi.icar.gov.in/jspui/handle/123456789/24574
 
Language English
 
Relation Not Available;
 
Publisher MedCrave