| Type of Material: | Thesis |
| Title: | Development of nutritionally enriched multigrain breads with functional properties |
| Researcher: | Marak, Natasha R |
| Guide: | Das, Pranati |
| Department: | Food Science and Nutrition |
| Publisher: | Assam Agricultural University, Johrat |
| Place: | Johrat |
| Year: | 2022 |
| Language: | English |
| Subject: | Food Science | Nutrition | Environmental Sciences | Life Science |
| Dissertation/Thesis Note: | PhD; Food Science and Nutrition, Assam Agricultural University, Johrat, Johrat; 2022 |
| Fulltext: | Shodhganga |
| 003 | IN-AhILN | |
| 005 | 2026-09-08 17:55:19 | |
| 008 | __ | 260908t2022||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_462803 |
| 040 | __ | |dIN-AhILN|aASAM_785013 |
| 041 | __ | |aeng |
| 100 | __ | |eResearcher|aMarak, Natasha R |
| 110 | __ | |aFood Science and Nutrition|0U-0048|dJohrat|bAssam Agricultural University, Johrat|ein |
| 245 | __ | |aDevelopment of nutritionally enriched multigrain breads with functional properties |
| 260 | __ | |aJohrat|c2022|bAssam Agricultural University, Johrat |
| 300 | __ | |dDVD |
| 502 | __ | |d2022|bPhD|cFood Science and Nutrition, Assam Agricultural University, Johrat, Johrat |
| 518 | __ | |d2022|oDate of Award |
| 518 | __ | |d2018|oDate of Registration |
| 518 | __ | |oDate of Completion|d2022 |
| 520 | __ | |aThe present study was carried out to formulate multigrain breads and to determine their physical characteristics, nutritional compositions, functional properties and the efficacy in vivo. Five different categories of multigrain breads were formulated incorporating individually ragi, barley, quinoa, buckwheat and soyflour to wheat. Additionally, fenugreek seed flour and wheat bran were also added in a few formulations. Under each category, several proportions were tried to develop a total of 44 different multigrain breads. Bread formulated with refined wheat flour (60%) and whole wheat flour (40%) served as the control. All 44 formulations were subjected to organoleptic evaluations and based on the evaluations, one bread from each category was selected for further physico-chemical and in vivo studies. Soyflour incorporated formulations were not selected as it had a very low score of organoleptic evaluation. There were a total of 4 breads selected from 4 different categories of ragi, barley, quinoa and buckwh |
| 650 | __ | |aEnvironmental Sciences|2UGC |
| 650 | __ | |aLife Science|2AIU |
| 653 | __ | |aFood Science |
| 653 | __ | |aNutrition |
| 700 | __ | |aDas, Pranati|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/466197|yShodhganga |
| 905 | __ | |afromsg |
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