The Journal of Research ANGRAU
Contents of 41(1) 2013 - acharya ng ranga agricultural university Contents of 41(1) 2013 - acharya ng ranga agricultural university
DEVELOPMENT AND EVALUATION OF FIBER ENRICHED KHAKRA Table 3. Nutritional evaluation of Khakra S.No. Protein (gms) Fiber (gms) Fat (gms) Energy (Kcal) Control (T 1 ) 8.3 6.2 0.8 286 T 2 14.7 13.56 1.43 316 T 3 15 13.78 1.47 322 SeD 0.490 2.588 3.657 1.393 CD 1.222 6.456 NS 3.474 CV 4.737 32.859 184.240 0.849 Nutritional quality of khakras are tabulated in Table 3 and are presented in Fig 3. Significant differences (p
KIRTHY et al El Gharras H. 2009. Polyphenols: food sources, properties and applications – a review. International Journal Food Science Technology. 44: 2512-2518. Gomez, M., Ronda, F., Blanco, Caballero, P and Apesteguía A. 2003. Effect of dietary fibre on dough rheology and bread quality. European Food Research Technology. 216: 51-56. Hu, GH., Yang, F., Ma, Z and Zhou, Q. 2007. Development of Research and application of rice bran dietary fibre. China Food Addit., 84(5): 80-85. James., W, Anderson, Pat baird, Richard H Davis J r, Stefanie ferreri, Mary knudtson, Ashraf koravm, Valerie waters and Christine l william. 2009. Health benefits of dietary fiber. Nutrition Reviews. 67(4):188–205. Joel Ndife, L. O. Abdulraheem and U. M. Zakari. 2011. Evaluation of the nutrtional and sensory quality of functional breads produced from whole wheat and soya bean flour blends. African Journal of Food Science Vol. 5(8)466 – 472. Schneeman B.O and Tietyen. 1994. Dietary fiber. modern nutrition in health and disease. shills m. e. olson j. a. shike m. lea and fibiger philadelphia, pa. 8:89-100.Serrem C, Kock H, Taylor J. 2011. Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour. Int. J. Food Science Technology. 46: 74-83. Singh R, Singh G and Chauhan GS (2000). Nutritional evaluation of soy fortified biscuits. J. Food Science Technology. 37: 162-164. Snedecor, G.W and Cochran, W.G.1983.Statistical Methods Oxford and IBH publishing company New Delhi. Trongpanich K, Pracha Boonyasirikool, Sumalai srikumlaitong, Chowladda taengpook and Udom kanjanapakornchai. 2001. Feasibility study on snack production by using dietary fiber concentrate from soymilk residue. Natural Science. 35: 188 – 194. Zhu D, Hettiarachchy N, Horax R, Chen P (2005). Isoflavone contents in germinated soybean seeds. Plant Foods Human Nutrition. 60: 147- 151. 65
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- Page 45 and 46: RAMANA et al RESULTS AND DISCUSSION
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- Page 57 and 58: RAMANA et al with small follicles m
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DEVELOPMENT AND EVALUATION OF FIBER ENRICHED KHAKRA<br />
Table 3. Nutritional evaluation <strong>of</strong> Khakra<br />
S.No. Protein (gms) Fiber (gms) Fat (gms) Energy (Kcal)<br />
Control (T 1 ) 8.3 6.2 0.8 286<br />
T 2 14.7 13.56 1.43 316<br />
T 3 15 13.78 1.47 322<br />
SeD 0.490 2.588 3.657 1.393<br />
CD 1.222 6.456 NS 3.474<br />
CV 4.737 32.859 184.240 0.849<br />
Nutritional quality <strong>of</strong> khakras are tabulated<br />
in Table 3 and are presented in Fig 3. Significant<br />
differences (p
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