International Journal of Chemical Studies
  • Printed Journal
  • Indexed Journal
  • Refereed Journal
  • Peer Reviewed Journal
P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   

Vol. 7, Issue 2 (2019)

Development and evaluation of gluten free pasta from amaranth flour blended with soya flour and egg white


Author(s): Muneshwar PS and Dr. S Singh

Abstract: This research work presents the investigational studies on “Development & evaluation of gluten free pasta from amaranth flour blended with soya flour and egg white.” Products formulation optimized using response surface methodology (RSM). This introductory chapter presents an overview of dissertation which include introduction to research topic, raw materials, justification and objectives of research work. It mainly focuses on status and contribution raw materials i.e. amaranth flour, soya flour and egg albumin to the final product. It also highlighted on gluten intolerance (celiac disease). It also overlooks on justification i.e. why we gone to be utilized the selected raw materials in the final product. Finally, the objectives of project were designed with respect to project title.

Pages: 1277-1284  |  420 Views  87 Downloads

download (3278KB)

International Journal of Chemical Studies International Journal of Chemical Studies
How to cite this article:
Muneshwar PS, Dr. S Singh. Development and evaluation of gluten free pasta from amaranth flour blended with soya flour and egg white. Int J Chem Stud 2019;7(2):1277-1284.
 

Call for book chapter
International Journal of Chemical Studies