Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology

Journal of Food Science and Technology

Volumn 48, Issue 2, 2011, Pages 167-174

  Chakraborty, Subir Kumar ^a   Kumbhar, Baburao K ^b   Chakraborty, Shalini ^c   Yadav, Pravesh ^d  

^a Anand Agril University   (India)

^b G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

^c RVS Agricultural University   (India)

^d BUNDELKHAND UNIVERSITY   (India)

Author keywords

Biscuit; Millet; Optimization; Overall acceptability; Texture

Indexed keywords

BAKING TEMPERATURE; BISCUIT; BLEND RATIOS; CUTTING STRENGTH; MILLET; OPTIMUM CONDITIONS; OPTIMUM PROCESSING; OVERALL ACCEPTABILITY; PROCESSING PARAMETERS; RESPONSE SURFACE METHODOLOGY; TEXTURAL ATTRIBUTES; TEXTURAL CHARACTERISTIC; WHEAT FLOURS;

PROCESSING;

HARDNESS;

TRITICUM AESTIVUM;

EID: 79958856223     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0164-4     Document Type: Article

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