ICAR Research Data Repository for Knowledge Management
Effect of chia seed (Salvia hispanica L.) flour and grilling time on physicochemical properties and sensory attributes of chevon balls
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Effect of chia seed (Salvia hispanica L.) flour and grilling time on physicochemical properties and sensory attributes of chevon balls
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| Creator |
Tarun Pal Singh
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| Subject |
Central composite design,Chevon balls,Chia seed flour,Grilling,Response surface methodology
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| Description |
Not Available
A study was conducted with an objective to develop chevon balls with chia (Salvia hispanica L.) seed flour. The dietary fibre ingredient i.e. chia seed flour (6 to 10%) and grilling time (9 to 11 min) were optimised based on various models for the development of chevon balls using central composite design of response surface method. Optimum responses were used as indices of product quality. Dietary fibre ingredient and grilling time showed significant (p |
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| Date |
2021-10-23T10:09:37Z
2021-10-23T10:09:37Z 2021-1-1 |
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| Type |
Research Paper
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| Identifier |
Not Available
0971-9857 http://krishi.icar.gov.in/jspui/handle/123456789/66203 |
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| Language |
English
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| Publisher |
Not Available
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