Journal of Food Processing & Technology

A.K. Srivastava

Publications

• Research Article
  Studies on Development, Quality Evaluation and Storage Stability of Weaning Food Prepared from Multipurpose Flour, Papaya Powder and Milk Powder
  Author(s): S. Ahmad, Dolly Gupta and A.K. SrivastavaS. Ahmad, Dolly Gupta and A.K. Srivastava
  
  The present study was conducted on development, quality evaluation and storage stability of weaning food using different combination of rice gram flour, three levels of papaya powder (3, 5 and 7) and milk powder (7.5%). The quality of weaning food was based on nutritional characteristics namely: protein content, fat content, ash content, vitamin C and carbohydrate; physico-chemical characteristics namely: moisture content browning index and viscosity; microbiological characteristics namely: total plate count and sensory characteristics including sensory attributes namely: colour, taste and aroma. Three weaning food samples so prepared using different combination of rice flour, gram flour and papaya powder along with equal quantity of milk powder had protein content varying between 18.42-19.02, fat content 1.5-1.7, carbohydrate 17.24-17.58 % and ash content 3.5-3.8 respectively. The vi.. View More»
  DOI: 10.4172/2157-7110.1000201

  Abstract PDF