Development, Physical and Sensory Evaluation of Chapathi (Indian Flatbread) Produced by Utilizing Minor Millet, Legumes, Nutri-Cereals and Wheat Flour
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چکیده
منابع مشابه
Value added products from nutri-cereals: Finger millet (Eleusine coracana)
Finger millet also known as ragi in India is one of the important cereals occupies highest area under cultivation among the small millets. Finger millet is comparable to rice with regard to protein (6-8%) and fat (1-2%) and is superior to rice and wheat with respect to mineral and micronutrient contents. It is a major source of dietary carbohydrates for a large section of society. Additionally ...
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the purpose of the present study was to investigate the relationship between fear of negative evaluation (fne) and communication strategies (css) among iranian efl learners. it was aimed to examine the differences in the use of communication strategies between speakers with high or low degree of fear of negative evaluation. the current study was a case study consisting of 10 english learners at...
Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends
Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 10(5) cfu/g to 1.09 × 10(6) cfu/g while the fungal counts ranged from 8.0 × 10(1) cfu/g to 1.20 × 10(3)...
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چکیده: در این تحقیق، برخی خواص فیزیکی و مکانیکی لوبیا قرمز به-صورت تابعی از محتوی رطوبت بررسی شد. نتایج نشان داد که رطوبت بر خواص فیزیکی لوبیا قرمز شامل طول، عرض، ضخامت، قطر متوسط هندسی، قطر متوسط حسابی، سطح تصویر شده، حجم، چگالی توده، تخلخل، وزن هزار دانه و زاویه ی استقرار استاتیکی در سطح احتمال 1 درصد اثر معنی داری دارد. به طوری که با افزایش رطوبت از 54/7 به 12 درصد بر پایه خشک طول، عرض، ضخام...
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ژورنال
عنوان ژورنال: Current Journal of Applied Science and Technology
سال: 2020
ISSN: 2457-1024
DOI: 10.9734/cjast/2020/v39i1830773