M. A. Khan, C. Mahesh, P Vineeta, G. Sharma, A. Semwal
{"title":"南瓜粉对小麦粉流变特性及饼干品质的影响","authors":"M. A. Khan, C. Mahesh, P Vineeta, G. Sharma, A. Semwal","doi":"10.35248/2157-7110.19.10.814","DOIUrl":null,"url":null,"abstract":"Effect of pumpkin flour on the physico-chemical, rheological, nutritional and sensory characteristics on biscuits was studied by incorporating pumpkin flour at different concentrations from 5-25% based on refined wheat flour (Maida). Addition of 15% of pumpkin flour was found to be optimum for biscuit preparation. Effect of incorporation of pumpkin flour had a significant (p ≤ 0.05) effect on rheological characteristics of wheat flour studied by using mixograph, alevo-consistograph and rapid visco analyser etc. During storage, the chemical changes and overall acceptability scores were found to be negatively correlated (r<-0.97).","PeriodicalId":90897,"journal":{"name":"Journal of food processing & technology","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"9","resultStr":"{\"title\":\"Effect of Pumpkin Flour on the Rheological Characteristics of Wheat Flour and on Biscuit Quality\",\"authors\":\"M. A. Khan, C. Mahesh, P Vineeta, G. Sharma, A. Semwal\",\"doi\":\"10.35248/2157-7110.19.10.814\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Effect of pumpkin flour on the physico-chemical, rheological, nutritional and sensory characteristics on biscuits was studied by incorporating pumpkin flour at different concentrations from 5-25% based on refined wheat flour (Maida). Addition of 15% of pumpkin flour was found to be optimum for biscuit preparation. Effect of incorporation of pumpkin flour had a significant (p ≤ 0.05) effect on rheological characteristics of wheat flour studied by using mixograph, alevo-consistograph and rapid visco analyser etc. During storage, the chemical changes and overall acceptability scores were found to be negatively correlated (r<-0.97).\",\"PeriodicalId\":90897,\"journal\":{\"name\":\"Journal of food processing & technology\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"9\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of food processing & technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.35248/2157-7110.19.10.814\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of food processing & technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.35248/2157-7110.19.10.814","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect of Pumpkin Flour on the Rheological Characteristics of Wheat Flour and on Biscuit Quality
Effect of pumpkin flour on the physico-chemical, rheological, nutritional and sensory characteristics on biscuits was studied by incorporating pumpkin flour at different concentrations from 5-25% based on refined wheat flour (Maida). Addition of 15% of pumpkin flour was found to be optimum for biscuit preparation. Effect of incorporation of pumpkin flour had a significant (p ≤ 0.05) effect on rheological characteristics of wheat flour studied by using mixograph, alevo-consistograph and rapid visco analyser etc. During storage, the chemical changes and overall acceptability scores were found to be negatively correlated (r<-0.97).