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Satwadhar, P. N.
- Study on the Value Addition to Burfi with the Incorporation of Fig (Ficus carica L.) Fruit Powder
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1 College of Food Technology, Marathwada Agricultural University, Parbhani-431 402, IN
1 College of Food Technology, Marathwada Agricultural University, Parbhani-431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 48, No 7 (2011), Pagination: 299-303Abstract
Fig (Ficus carica L.) belongs to the family moraceae. The fig is a native of southern Arabia. In India, its commercial production is limited to a few centers in Maharashtra and south India. In Maharashtra, it is cultivated on commercial scale in adjoining areas of Pune and Aurangabad'. As per the annual report of year 2010 given by Department of Agriculture, Maharashtra State, the area under cultivation of fig fruits was 300 hectares up to 1990, which further increases to 3443 hectares in 2010.
- Effect of Soaking on Physico-Chemical Characteristics of Cassava Flour and its Utilization in Gulab Jamun
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Affiliations
1 College of Food Technology, Marathwada Agricultural University, Parbhani -431 402, IN
1 College of Food Technology, Marathwada Agricultural University, Parbhani -431 402, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 41, No 11 (2004), Pagination: 490-493Abstract
Cassava (Monihot escaulenta Crantz) is a staple food in South India and contributes significantly to ttie world food supply. This crop ranks second next to potato in the tuber crop production in India. Cassava has a short shelf life and therefore processing is essential. Subramanyan reported that flour can be made into porridge by mixing with water. Some times it is mixed with ice before cooking. Often this flour is used to make traditional Indian foods such as chapathi, uppuma, puttu, idii and dosa.- Effect of Replacement of Refined Wheat Flour with Germinated Fenugreek Seed Flour on Quality Characteristics of Cookies
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Authors
Affiliations
1 Department of Food Chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, IN
1 Department of Food Chemistry and Nutrition, College of Food Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 54, No 1 (2017), Pagination: 62-69Abstract
The effect of partial replacement of wheat flour by different levels (5, 10 and 15%) of Germinated Fenugreek Seed Flour (GFSF) on the physical, chemical and sensory characteristics of cookies were studied. Also, these cookies were evaluated for textural parameters in terms of hardness and compared to control cookies (100% wheat flour). Results revealed that cookies processed from wheat flour supplemented by 10% of GFSF had higher acceptance scores for all sensory attributes than other blend cookies. Replacement of wheat flour with germinated fenugreek seed flour increased the protein, fiber and ash content proportionately to the level of substitution.Keywords
Germinated Fenugreek Seed Flour, Cookies, Sensory Quality, Texture.References
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