Shobha et al., 2020 - Google Patents
Development and quality evaluation of maize dhoklaShobha et al., 2020
View PDF- Document ID
- 16768818856001263623
- Author
- Shobha D
- Neena J
- Jamuna K
- Vijayalakshmi K
- Prakash N
- Publication year
- Publication venue
- Journal of Food Process Engineering
External Links
Snippet
Application of fermentation technique is known to significantly enhance nutrient contents in foods and hence, this study was conducted to develop and evaluate fermented dhokla from maize. Different levels of maize semolina (600 μm) were mixed with bengal gram dhal (2: 1 …
- 240000008042 Zea mays 0 title abstract description 131
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto
- A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Adeloye et al. | Defatted coconut flour improved the bioactive components, dietary fibre, antioxidant and sensory properties of nixtamalized maize flour | |
| Ayo et al. | Physiochemical, in-vitro digestibility and organoleptic evaluation of | |
| Curiel et al. | Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation | |
| Akande et al. | Optimization of extrusion conditions for the production of instant grain amaranth‐based porridge flour | |
| Ratnavathi et al. | Sorghum grain quality | |
| Birania et al. | Post harvest processing of millets: A review on value added products | |
| Benayad et al. | Nutritional and technological assessment of durum wheat-faba bean enriched flours, and sensory quality of developed composite bread | |
| Geervani | Utilization of chickpea in India and scope for novel and alternative uses | |
| Nadeem et al. | An overview of anti-nutritional factors in cereal grains with special reference to wheat-A review | |
| Shafi et al. | Composite flour blends: Influence of particle size of water chestnut flour on nutraceutical potential and quality of Indian flat breads | |
| Ndagire et al. | Optimized formulation and processing protocol for a supplementary bean‐based composite flour | |
| CN102105069A (en) | Continuous production of cereal flour and whole-cereal flour for grain-based foods using a high-solid conditioning | |
| Oyeyinka et al. | Physicochemical properties of novel non‐gluten cookies from fermented cassava root | |
| Mitra et al. | The impact of oat quality on white salted noodles containing oat flour | |
| Amadou | Millet Based Functional Foods: Bio‐Chemical and Bio‐Functional Properties | |
| Chinma et al. | Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread | |
| Sheir | Innovative use of date (Phoenix dactylifera L.) press cake in the food industry. | |
| Pokharel et al. | Study on the effect of different treatments on soy flour, and quality and sensory evaluation of prepared biscuits incorporated with oats and soy flour | |
| Shobha et al. | Development and quality evaluation of maize dhokla | |
| Virginia et al. | Development of nutritious snacks by incorporation of amaranth seeds, watermelon seeds and their flour | |
| Rathi et al. | Influence of depigmentation of pearl millet (Pennisetum gluacum L.) on sensory attributes, nutrient composition and in vitro digestibility of biscuits | |
| Karunaratne et al. | Zinc, iron and phytic acid levels of some popular foods consumed by rural children in Sri Lanka | |
| Chakraborty et al. | Development of fermented products with enriched fiber and micronutrients by using underutilized cereal-legume milling by-products as novel food ingredients | |
| Bhakha et al. | Development, characterization and shelf-life testing of a novel pulse-based snack bar | |
| Almana | Extent of phytate degradation in breads and various foods consumed in Saudi Arabia |