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Effect of Amaranthus Seeds (Amaranthus Paniculatus) Incorporation on Physico-Chemical and Sensory Quality of Chapati

Anupama, K.S. (2007) Effect of Amaranthus Seeds (Amaranthus Paniculatus) Incorporation on Physico-Chemical and Sensory Quality of Chapati. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Effect of incorporation of Amaranthus flour on the physico-chemical properties,rheological characteristics of flour blends and sensory characteristics of chapatis prepared from whole wheat flour-amaranth flour blends was studied. Blends of Whole-wheat flour (WWF), flour from raw and roasted amaranthus seeds were prepared by incorporating RAF and ROAF at different levels (10% - 40%) for preparing chapati. Physico-chemical and rheological characteristics Brabender Farinograph and Micro visco Amylograph were determined in blends of WWF, RAF and ROAF flours. It was concluded that the flour from raw amaranthus seeds could be incorporated up to 20% level and roasted amaranthus seed flour at 30% level without affecting the overall quality of the chapati.
Uncontrolled Keywords: amaranthus seeds chapati sensory characteristics physico-chemical properties rheology
Subjects: 600 Technology > 08 Food technology > 02 Baking
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jul 2007 05:11
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1341

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