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Effect of maltodextrin and storage time on overall quality of wheat grass fortified rice cake
Das, A1, Ray, S2, Raychaudhuri, U3, Chakraborty, R4.
An attempt was made to study the effect of stabilizer (maltodextrin) on rheology, texture,
moisture of rice cake on three different concentrations in 7 day storage period. 0.5%, 1%
and 2%, of maltodextrin were added on total weight of the rice cake sample. Volume of rice
cake is indirectly proportional to the percentage of maltodextrin in the rice cake. Rheological
parameters were seen to increase on maltodextrin addition suggesting increase in rigidity of the
samples. Maltodextrin has a good effect on texture improver during storage period. There is a
relationship between moisture and hardness of the product. Color remains better than control
sample during 7 days storage time.
Affiliation:
- Jadavpur University, India
- Jadavpur University, India
- Jadavpur University, India
- Jadavpur University, India
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Indexation |
Indexed by |
MyJurnal (2019) |
H-Index
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0 |
Immediacy Index
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0.000 |
Rank |
0 |
Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
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- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
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