ISSN
2231–4202  (Print)                
2249–9970  (Online)             


JPAST is biannual multidisciplinary journal starting from July 2011. Articles are invited for July 20 issue.
Development of Vitamin and Dietary Fibre Enriched Carrot Pomace and Wheat Flour based Buns – Kshitij Kumar and Navneet Kumar

Development of Vitamin and Dietary Fibre Enriched Carrot Pomace and Wheat Flour based Buns

Kshitij Kumar1,* and  Navneet Kumar2

1,*Agricultural Engineering Department, Sir Chhotu Ram Institute of Engineering and Technology, CCSU, Meerut

2Agricultural Engineering Department, Rastriya Kisan (P G) College, Shamli, Muzaffarnagar

 

Buns are basically small sized wheat based bread, which are very popular due to its small shape and complete consumption at one time. The buns are generally used as burgers and other fast food items. The buns do not possess a good quantity of vitamins and dietary fiber. Hence, studies were conducted to develop carrot pomace and fine wheat flour based buns. Product development was done by conventional method utilizing carrot pomace in the different proportions of (0, 2.5, 5, 7.5 and 10%). All the ingredients were mixed to obtain good consistency dough, later on these were baked in hot air-oven at 177±20C for up to 40 minutes to a golden brown Colour. It was observed that the expansion, water solubility and absorption index decreased with the increase in pomace proportion, whereas bulk density and moisture content increased with the increase in pomace proportion. It was further noted that the expansion, water solubility and absorption index and bulk density were having significant correlation to the pomace proportion (p<0.05).  The buns prepared with carrot pomace at 2.5% levels, showed a very good result in sensory evaluation. The product was recommended for production of carrot buns.

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