Journal of Food Processing & Technology

Defence Food Research Laboratory, Siddartha Nagar, Mysore -570011, India

Biography

Dr. Khan MA working as a Defense Food Research Laboratory, Siddartha Nagar, Mysore -570011, in the department of Food Research. He has  interest in the field of Food Research and Technology and has published articles entitled Effect of Pumpkin Flour on the Rheological Characteristics of Wheat Flour and on Biscuit Quality . He is from Mysore.

Publications

• Research Article   
  Effect of Pumpkin Flour on the Rheological Characteristics of Wheat Flour and on Biscuit Quality
  Author(s): Khan MA*, Mahesh C, Vineeta P, Sharma GK and Semwal AD
  
  Effect of pumpkin flour on the physico-chemical, rheological, nutritional and sensory characteristics on biscuits was studied by incorporating pumpkin flour at different concentrations from 5-25% based on refined wheat flour (Maida). Addition of 15% of pumpkin flour was found to be optimum for biscuit preparation. Effect of incorporation of pumpkin flour had a significant (p ≤ 0.05) effect on rheological characteristics of wheat flour studied by using mixograph, alevo-consistograph and rapid visco analyser etc. During storage, the chemical changes and overall acceptability scores were found to be negatively correlated (r<-0.97). .. View more»
  

  DOI: 10.35248/2157-7110.19.10.814

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