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Physicochemical, functional and biscuit making properties of wheat flour and potato flour blends

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Title Physicochemical, functional and biscuit making properties of wheat flour and potato flour blends
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Creator Saini P
Yadav N
Kaur D
Gupta VK
Bandana
Kumar R
Mishra P
Anjali
 
Subject Biscuit, potato flour, nutritional value, functional properties, flour blend, Kufri Chipsona-1
 
Description Not Available
Potato flour, being nutritious and a high source of carbohydrates, has been explored for the manufacturing of biscuits.Methods: Replacement of refined wheat flour with potato flour at various levels (5 to 30%) was done for the preparation of biscuit. The physicochemical and functional properties of wheat flour, potato flour prepared from Kufri Chipsona-1 and flour blends were also studied.Results: 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
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Date 2021-02-24T06:20:02Z
2021-02-24T06:20:02Z
2017-01-01
 
Type Article
 
Identifier Not Available
1573-4013
http://krishi.icar.gov.in/jspui/handle/123456789/45538
 
Language English
 
Relation Not Available;
 
Publisher Not Available