| Type of Material: | Thesis |
| Title: | Formulation and characterisation of millet incorporated food products |
| Researcher: | Khatoniar, Sushmita |
| Guide: | Das, Pranati |
| Department: | Food Science and Nutrition |
| Publisher: | Assam Agricultural University, Johrat |
| Place: | Johrat |
| Year: | 2021 |
| Language: | English |
| Subject: | Food Science | Nutrition | Agricultural Sciences | Life Science |
| Dissertation/Thesis Note: | PhD; Food Science and Nutrition, Assam Agricultural University, Johrat, Johrat; 2021 |
| Fulltext: | Shodhganga |
| 003 | IN-AhILN | |
| 005 | 2026-09-08 18:15:15 | |
| 008 | __ | 260908t2021||||ii#||||g|m||||||||||eng|| |
| 035 | __ | |a(IN-AhILN)th_462824 |
| 040 | __ | |dIN-AhILN|aASAM_785013 |
| 041 | __ | |aeng |
| 100 | __ | |eResearcher|aKhatoniar, Sushmita |
| 110 | __ | |aFood Science and Nutrition|0U-0048|dJohrat|bAssam Agricultural University, Johrat|ein |
| 245 | __ | |aFormulation and characterisation of millet incorporated food products |
| 260 | __ | |aJohrat|c2021|bAssam Agricultural University, Johrat |
| 300 | __ | |dDVD |
| 502 | __ | |d2021|bPhD|cFood Science and Nutrition, Assam Agricultural University, Johrat, Johrat |
| 518 | __ | |d2021|oDate of Award |
| 518 | __ | |d2015|oDate of Registration |
| 518 | __ | |oDate of Completion|d2021 |
| 520 | __ | |aThe present study was undertaken to formulate millet incorporated food products to utilize the inherent health benefits of millet grains. The ingredients used in the present study along with finger, foxtail and proso millet were wheat, buckwheat, Bengal gram, green gram, soybean and red kidney bean. The physico-chemical properties of the raw materials used were analysed. The bulk density of the raw ingredients used in the present study ranged from 0.71 ± 0.02 to 0.83 ± 0.09 g/ml respectively, with no significant difference between them at pand#8804;0.05 level. The water absorption capacity, oil absorption capacity, foaming capacity and foam stability were found highest in soybean flour among the raw ingredients used. The moisture content of the selected raw ingredients was ranged from 7.24 ± 0.05 g/100g (soybean flour) to 10.51 ± 0.04 g/100g (buckwheat flour). The protein content of the raw ingredients used was in the range of 7.45 ± 0.11 g/100g (finger millet flour) to 41.43 ± 0.10 g/100g (soybean fl |
| 650 | __ | |aAgricultural Sciences|2UGC |
| 650 | __ | |aLife Science|2AIU |
| 653 | __ | |aFood Science |
| 653 | __ | |aNutrition |
| 700 | __ | |aDas, Pranati|eGuide |
| 856 | __ | |uhttp://shodhganga.inflibnet.ac.in/handle/10603/468496|yShodhganga |
| 905 | __ | |afromsg |
User Feedback Comes Under This section.