Journal of Food Processing & Technology

Department of Food Technology, K.S. Rangasamy College of Technology, Tamil Nadu, India

Publications

• Research Article   
  Optimization of Process Parameters for the Development of Cake from Novel Flour Blends of Drynaria quercifolia and Ipomea batatas
  Author(s): Malavika Murugesan*, Dharani Muthusamy, Vigneshwaran Vidhyasalam, Maha Hariharan Gunaseelan and Ameena Benazir Peerbal
  
  Development of functional bakery products has been trending due to their popularity and being preferred by the general population due to novel formulations. Providing nutritious and healthy cake remains a major challenge due to high sugar content which predisposes the consumers to obesity. Current project was focused to partially replace typical Refined Wheat Flour (RWF) used in the cake formulation by novel flour processed from Drynaria quercifolia (DQ) and Ipomoea batatas (IB) at different ratios. The product composition was optimized using factorial method in which 8 trails were carried. Based on sensory evaluation, Trail 8 was optimized (DQF 40%, IBF 20% and RWF 40%) in the ratio of 2:1:2. Physio chemical analysis (moisture, fat, crude protein, crude fibre and carbohydrate were analyzed. Compared to control sample, fibre content was increased by replacement of RW.. View more»
  

  DOI: 10.35248/2157-7110.23.14.1056

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