Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology

Five blends of refined wheat flour (RWF) (63.2 – 96.8, %RWF) and millet were used to manufacture biscuits baked for varying time (3.3–6.7 min) and temperature (166.6 – 183.4 °C). The manufactured biscuits were evaluated in terms of textural attributes (crispness, hardness and cutting strength) and o...

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Main Authors: Chakraborty, Subir Kumar, Kumbhar, Baburao K., Chakraborty, Shalini, Yadav, Pravesh
Format: Artigo
Jezik:Inglês
Izdano: Springer-Verlag 2010
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Original Article
Online dostop:https://ncbi.nlm.nih.gov/pmc/articles/PMC3551064/
https://ncbi.nlm.nih.gov/pubmed/23572731
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0164-4
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