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Vol. 6, Issue 8 (2017)

Studies on quality parameters of bun incorporated with wheat flour water chestnut flour and soya flour

Author(s):
Himanshu Singh, SN Thakur, Ivan Wilson, Kaushal Kishor and Bhole Shankar Rai
Abstract:
A study was conducted to develop bun incorporation of different levels of wheat flour water chestnut flour and soya flour. Quality was evaluated on parameters such as protein, fat carbohydrate, ash, moisture and Total solid There were four treatments and each were replicated five times. Control (To) was prepared by adding 100% wheat flour.T1 was pre aped by adding 85% wheat flour,10% water chestnut flour and 5% soya flour,T2 was prepared by adding 80% wheat flour,10% water chestnut flour and 10 % soya flour.T3 was prepared by adding 75% wheat flour,10% water chestnut flour and 15% soya flour, T2.was found to be the best with average score of (10.51%) for Protein, (8.14%) for fat, (56.55%) for carbohydrate, (22.24%) for moisture, (2.57%) for ash and (77.76%) for total solid
Pages: 119-124  |  709 Views  21 Downloads
How to cite this article:
Himanshu Singh, SN Thakur, Ivan Wilson, Kaushal Kishor, Bhole Shankar Rai. Studies on quality parameters of bun incorporated with wheat flour water chestnut flour and soya flour. Pharma Innovation 2017;6(8):119-124.
The Pharma Innovation Journal