Development and characterization of soluble fiber enriched noodles via fortification with partially hydrolyzed guar gum

Journal of Food Measurement and Characterization

Volumn 12, Issue 1, 2018, Pages 156-163

  Mudgil, Deepak ^a   Barak, Sheweta ^a   Khatkar, B S ^b  

^a Mansinhbhai Institute of Dairy and Food Technology   (India)

^b GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Cooking quality; Noodles; Partially hydrolyzed guar gum; Soluble fiber; Texture

Indexed keywords

FIBERS; HYDROLYSIS; MIXING; TEXTURES; WATER LEVELS;

COEFFICIENT OF DETERMINATION; COOKING QUALITY; NOODLES; OVERALL ACCEPTABILITY; PARTIALLY HYDROLYZED GUAR GUMS; RESPONSE SURFACE METHODOLOGY; SOLUBLE FIBER; TEXTURAL CHARACTERISTIC;

ENZYMATIC HYDROLYSIS;

EID: 85027704121     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-017-9626-y     Document Type: Article

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