INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016
Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.76 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI)
Sweet potato is among the world’s most important and under-exploited crop. It is commonly referred to as subsistence, food security or famine relief crop; its uses have diversified considerably in the developing countries. This article emphasizes principle and method of nutritional cookies production, its extended shelf life, physicochemical parameters and also rheological analyses. Sensory evaluation explains that gluten free treatment with 1:1 ratio of sweet potato to pulses were acceptable from the consumer’s point of view.
The aim of the present work is to replace wheat flour in cookies with rice flour and sweet potato for pasting in order to develop gluten-free cookies targeting a good sensory acceptance and quality parameters.
"A STUDY ON DEVELOPMENT ON SWEET POTATO BASED GLUTEN FREE COOKIES AND ITS SENSORY ANALYSES", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.7, Issue 5, page no.269-273, May-2022, Available :http://www.ijnrd.org/papers/IJNRD2205028.pdf
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2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar| ESTD YEAR: 2016
An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator
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