Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Amudha Senthil"'
Publikováno v:
J Food Sci Technol
Triple ground whole-wheat flour with 18.45% damaged starch was partially substituted by double sifted full-fat stabilised rice bran (SRB) and undamaged-stabilised-debitterised-wheat germ (USDWG) flour to produce high TDF (total dietary fibre), high p
Autor:
Bangera Sheshappa Mamatha, Prema Vishwanath, Gokare Aswathanarayana Ravishankar, Amudha Senthil, K.K. Bhat
Publikováno v:
Journal of Food Science and Technology. 48:712-717
Seaweed is a macroscopic marine algae which has been used as human food since ancient times. Food values of seaweed are mainly due to significant amounts of protein, vitamin, mineral, trace elements and dietary fibre apart from substances of antibiot
Autor:
K.K. Bhat, Amudha Senthil
Publikováno v:
Journal of Sensory Studies. 26:48-53
Cardamom (Elettaria cardamomum) oleoresin was used for determining the detection threshold of cardamom in water, sugar solution (2.5%) and milk. Best estimate threshold (BET) for taste detection of cardamom aroma was determined according to the force
Autor:
J. Smitha, Bangera Sheshappa Mamatha, K.K. Namitha, Gokare Aswathanarayana Ravishankar, Amudha Senthil
Publikováno v:
Food Chemistry. 101:1707-1713
Seaweeds, also known as sea vegetables, are of nutritional interest, as they are rich in vitamins, minerals and dietary fiber. Enteromorpha compressa (Linnaeus), green seaweed ( chlorophyta ), which is a rich source of iron and dietary fibre was used
Publikováno v:
Journal of Food Processing & Technology.
Buckwheat (Fagopyrum esculentum) is a rich source of many bioactive components, which have been shown to provide various health benefits. In the present investigation, effect of hydrothermal treatment on the buckwheat seeds and changes in physico-che
Publikováno v:
Food Quality and Preference. 13:267-273
Wheat flour and defatted soya flour blended in the ratio of 65:20, 60:25, 55:30 and 45:40 were studied in respect of dough characteristics and quality of fried savoury and sweet snacks prepared from them. Farinograph characteristics of flour blends s
Autor:
Amudha Senthil, Vasudeva Singh, Nagappa G. Malleshi, N. S. Vijayalakshmi, Usha Dharmaraj, P. M. Pradeep, B. V. Sathyendra Rao
Publikováno v:
Journal of food science and technology. 51(12)
A ready-to-eat nutritious snack mix was developed by blending the flour from popped millets and legumes with sugar and other ingredients in the optimized proportion of 30:20:27:23. The nutrient composition, functional properties, sensory qualities an
Publikováno v:
International Journal of Food Engineering. 4
Tofu – Soycurd, is one of the important non-fermented soybean products, which has been widely used in a variety of dishes by oriental people for many centuries. Normally in the preparation of Tofu, synthetic coagulants such as calcium sulphate, mag
Publikováno v:
International journal of food sciences and nutrition. 57(1-2)
Twelve commercial samples (S1-S12) of blackgram papad from south Indian markets were studied for sensory and physico-chemical properties, and positioned using canonical discriminant analysis (CDA). Results of analysis revealed perceptible variations