D. Wadikar, Sangram S. Wandhekar, G. Sharma, A. Semwal
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引用次数: 1
Abstract
ABSTRACT Development of multigrain soup-sticks using composite flours and optimization of levels of flours was done using Response Surface Methodology. The factors such as White wheat flour, Foxtail millet flour, and Great millet (Jowar) flour; while the responses Sensory score, TPA, & TBA were studied with the help of Box-Behnken Design. The formulation with 30.11g white wheat flour was found to be suitable for the preparation of the Multigrain soup sticks. The optimized Multigrain Soup Sticks had 15.30 ± 0.62v Protein, 12.14 ± 0.010% Fat, and 63.79 ± 0.50% Carbohydrates. The shelf-life of the optimized multigrain soup sticks was found to be 60 days based on chemical and sensory attributes.
期刊介绍：
The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations
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