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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) |
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| Paper Title: | Functional Properties of Pineapple Pomace Powder and Semolina blend flour used for making pasta |
| Authors Name: | Kadam Shahaji Munjaji , Salunke Shivam , Raut Kanchan Ramesh |
| Download E-Certificate: | Download |
| Author Reg. ID: |
IJNRD_213535
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| Published Paper Id: | IJNRD2402120 |
| Published In: | Volume 9 Issue 2, February-2024 |
| DOI: | |
| Abstract: | The food industry may profit from investigating the use of composite flour made from semolina and pineapple Pomace since it has more advantages. Due to their great nutritional value and favourable effects on human health, these flours can be utilized to make pasta and other similar items. Tray dryer and hot air oven used for the purpose drying effect of pineapple pomace and its quality. The current study's goal is to examine the functional characteristics of these composite flours at various ratios processed under various circumstances utilizing a hot air oven and tray drier. Composite flours were mixed in six treatments at the following ratios: (T0) 100:00, (T1) 95:5, (T2) 90:10, (T3) 85:15, (T4) 80:20 and (T5) 75:25. The blend's many functional characteristics, including its capacity for absorbing water, oil swelling, and foaming, were identified. It was found that the capacity for absorbing water, oil, and swelling was lower for T0 and rose as the percentage of pineapple Pomace powder in the flour mix increased from T1 to T5. Additionally, the blend's foaming capacity varied from 33.03 to 22.26 %. T1 to T5 Additionally, the blend's water absorption ranged from 163.3% to 212.8 % T1 to T5. Additionally, the blend's ability to absorb oil varied from 223.6 % to 246.6 %. |
| Keywords: | Functional Properties, Composite Flour, Semolina and Pineapple Pomace powder |
| Cite Article: | "Functional Properties of Pineapple Pomace Powder and Semolina blend flour used for making pasta ", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.9, Issue 2, page no.b146-b153, February-2024, Available :http://www.ijnrd.org/papers/IJNRD2402120.pdf |
| Downloads: | 000118765 |
| ISSN: |
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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Published Paper ID:IJNRD2402120 Registration ID: 213535 Published In: Volume 9 Issue 2, February-2024 DOI (Digital Object Identifier): Page No: b146-b153 Country: -, -, India Research Area: Engineering Publisher : IJ Publication Published Paper URL : https://www.ijnrd.org/viewpaperforall?paper=IJNRD2402120 Published Paper PDF: https://www.ijnrd.org/papers/IJNRD2402120 |
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ISSN: 2456-4184
Impact Factor: 8.76 and ISSN APPROVED
Journal Starting Year (ESTD) : 2016
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