Zobrazeno 1 - 10
of 47
pro vyhledávání: '"M. L. Sudha"'
Publikováno v:
Journal of Microbiology, Biotechnology & Food Sciences. Oct/Nov2022, Vol. 12 Issue 2, p1-5. 5p.
Publikováno v:
Journal of Food Science and Technology. 58:2034-2040
The study aimed to utilize buckwheat and bread waste to develop ready to eat snack with reduced fat, enriched protein, dietary fiber and minerals. Base flour constituting of buckwheat flour (BF) and rice flour in the ratio of 90:10 was replaced with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5239231dddd41e8a224006e3fb57c70
https://doi.org/10.1007/s13197-020-04940-2
https://doi.org/10.1007/s13197-020-04940-2
Publikováno v:
J Food Sci Technol
The study aimed to utilize buckwheat and bread waste to develop ready to eat snack with reduced fat, enriched protein, dietary fiber and minerals. Base flour constituting of buckwheat flour (BF) and rice flour in the ratio of 90:10 was replaced with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::68049fab253236b2c6b8f7f7b0fbb9da
https://pubmed.ncbi.nlm.nih.gov/33897040
https://pubmed.ncbi.nlm.nih.gov/33897040
Autor:
K. Ashwath Kumar, M. L. Sudha
Publikováno v:
J Food Sci Technol
Fat and sugar are responsible for the structure of cookies but make them nutritionally inferior. Therefore, in the present study, cookies with improved nutrition using whole wheat flour (WWF) and incorporation of multigrain mix (MM-oats, peas and fen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fc367a67b07afaf660a1a21c1dfc10d
https://pubmed.ncbi.nlm.nih.gov/34194098
https://pubmed.ncbi.nlm.nih.gov/34194098
Publikováno v:
Food Chemistry. 237:957-965
The aim of this study was to evaluate the starch digestibility and predicted glycemic index in breads incorporated with pomelo fruit (Citrus maxima) segments. Volume of the white and brown breads supplemented with pomelo fresh segments increased, whi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a45fba272b8b07f6752f3fa0040884ef
https://doi.org/10.1016/j.foodchem.2017.05.138
https://doi.org/10.1016/j.foodchem.2017.05.138
Publikováno v:
Journal of Food Science and Technology. 54:4370-4377
The present investigation was undertaken to develop paranthas suiting diabetic population with added health benefits. Paranthas were prepared using fresh and dry segments of pomelo. The increase in the concentration of segments decreased the texture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fadc199ee9d2f8451fb2ed551d0154a
https://doi.org/10.1007/s13197-017-2909-9
https://doi.org/10.1007/s13197-017-2909-9
Publikováno v:
Journal of Food Measurement and Characterization. 11:1795-1803
Lotus rhizome is a lesser known plant food having high medicinal properties. The addition of lotus rhizome powder (LRP) to refine wheat flour (WF) based bakery products may significantly enrich their nutritional composition. WF was replaced with LRP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77188216be916739a2076a7f9b087d7b
https://doi.org/10.1007/s11694-017-9561-y
https://doi.org/10.1007/s11694-017-9561-y
Publikováno v:
Journal of Food Measurement and Characterization. 11:1449-1461
Celiac disease affected patients have permanent in-tolerance to ingested gluten. Hence they need to adhere to a gluten free diet. Study was carried out to formulate the biscuit from composite non gluten flours. Flours of amaranth (AF), puffed chickpe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::97c4c2de29ca85500cb8c31d95c56053
https://doi.org/10.1007/s11694-017-9524-3
https://doi.org/10.1007/s11694-017-9524-3
Publikováno v:
Journal of Texture Studies. 48:231-240
Expanding the range of bakery products in terms of producing supplemented or dietetic products has been an increasingly important trend in contemporary baking. Value added products, especially products rich in fiber and phytochemicals are getting pop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::62782d542002eb3f5d571ea224db2396
https://doi.org/10.1111/jtxs.12232
https://doi.org/10.1111/jtxs.12232
Publikováno v:
Journal of Cereal Science. 69:313-320
Whole wheat flour samples having protein content of 8.9% and 10.6% were subjected to dry and moist heat conditions to improve the functionality. Dry heat treated flours (DHTF) had higher values of falling number and SDS sedimentation values when comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b5f32884377f22eef80a6183ed5b203
https://doi.org/10.1016/j.jcs.2016.04.010
https://doi.org/10.1016/j.jcs.2016.04.010