STUDIES ON IMPROVING FUNCTIONALITY OF BREAD AND BISCUITS THROUGH HORTICULTURAL PRODUCE

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dc.contributor.advisorS. L., JAGADEESH
dc.contributor.advisorSwamy, G. S. K.
dc.contributor.advisorMASUR, SHAKUNTHALA
dc.contributor.advisorG. J., SURESHA
dc.contributor.advisorGASTI, V.D.
dc.contributor.advisorP, BABU
dc.contributor.authorHOSAMANI, RAJESHWARI
dc.date.accessioned2019-02-08T12:38:17Z
dc.date.available2019-02-08T12:38:17Z
dc.date.issued2013-09-02
dc.descriptionTH-469en_US
dc.description.abstractAn investigation was carried out to improve the functionality of bread and biscuits through horticultural produce in the Department of Post-Harvest Technology Kittur Rani Channamma College of Horticulture, Arabhavi during 2012-2013. The various physico-chemical and sensory qualities of the bread and biscuits were studied. The (L*) Lightness value (69.46), gluten (18.33%), protein (11.31%) and total sugars (6.60%) of bread were maximum in treatment T1 (100% refined wheat four). Crude fibre and carbohydrate content of bread was maximum (0.87% and 56.00%) in T11 (80% RWF+20% CP).The water activity and moisture content of bread was maximum (0.82aw and 41%) in T3 and T7, respectively. Significantly maximum dough rising of 6.5 cm was observed in T1 and water absorption of dough (63.84%) was more recorded in T7 and T3. Breads incorporated with sapota and banana powders up to 20% and dried methi and dill leaves up to 5% did not affect the sensory qualities. The Lightness (L*) value of sweet (64.76) and spice biscuits (81.41) was maximum in T1 (100% RWF). The maximum width (3.95), thickness (1.52), spread ratio (2.60), per cent of spread (100) and total sugar (12.22%) of sweet biscuits were found in T1 (100% RWF). The maximum thickness (0.65 cm) and width (5.25) of spice biscuits was observed in T6 (95% RWF+5% AP) and T7 (90% RWF+10% AP). Moisture content (7.00%) and aw (0.53) of sweet biscuits was highest in treatment T7 (90% RWF+10% AP) and T5 (50% RWF+ 50% JP), respectively at 3 MAS. Moisture content (7.70%) and aw (0.60) of spice biscuits was more in treatment T6 (95% RWF+5% AP) and T7 (90% RWF+10% AP), respectively at 3 MAS. The crude fibre content of sweet and spice biscuits was higher in T3 (80% RWF+20% CP) and maximum sensory scores were recorded in T4 (75% RWF+25% JP) for sweet and spice biscuits.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810094229
dc.keywordsFUNCTIONALITY OF BREAD AND BISCUITS THROUGH HORTICULTURAL PRODUCEen_US
dc.language.isoenen_US
dc.pages129en_US
dc.publisherK.R.C. COLLEGE OF HORTICULTURE, ARABHAVI (UNIVERSITY OF HORTICULTURAL SCIENCES, BAGALKOT)en_US
dc.research.problemSTUDIES ON IMPROVING FUNCTIONALITY OF BREAD AND BISCUITS THROUGH HORTICULTURAL PRODUCEen_US
dc.subPost Harvest Technologyen_US
dc.subjectnullen_US
dc.themeSTUDIES ON IMPROVING FUNCTIONALITY OF BREAD AND BISCUITS THROUGH HORTICULTURAL PRODUCEen_US
dc.these.typeM.Scen_US
dc.titleSTUDIES ON IMPROVING FUNCTIONALITY OF BREAD AND BISCUITS THROUGH HORTICULTURAL PRODUCEen_US
dc.typeThesisen_US
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