Effect of incorporation of pumpkin (Cucurbita moshchata) powder and guar gum on the rheological properties of wheat flour.

Abstract

The present study was carried out to study the effect of incorporation of fibre rich pumpkin powder and guar gum on the farinographic characteristics of wheat flour. The flour and pumpkin powder were assessed for proximate composition, total dietary fibre, minerals and β-carotene. Pumpkin powder contained appreciable amount of fibre, minerals and β-carotene… (More)
DOI: 10.1007/s13197-012-0777-x

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Cite this paper

@article{Kundu2014EffectOI, title={Effect of incorporation of pumpkin (Cucurbita moshchata) powder and guar gum on the rheological properties of wheat flour.}, author={Himani Kundu and Raj Bala Grewal and Ankit Goyal and Neelam Upadhyay and Saurabh Prakash}, journal={Journal of food science and technology}, year={2014}, volume={51 10}, pages={2600-7} }