STUDIES ON PREPARATION OF LOW CALORIE CAKE USING PEARL MILLET (BAJRA) MALTODEXTRIN

被引：0

作者：

Syed, H. M. ^{[1
]}

Jadhav, B. A. ^{[1
]}

Salve, R., V ^{[2
]}

机构：

[1] Coll Food Technol, Dept Food Chem & Nutr, Parbhani, MS, India

[2] MGM, Coll Food Technol, Dept Food Sci & Technol, Aurangabad, MS, India

来源：

CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2011年 / 3卷 / 02期

关键词：

Bajra; low calorie cake; maltodextrin; sensory evaluation;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An experiment was conducted to develop low calorie food stuff like cake using carbohydrate-based fat replacers. Attempts have made to replace fat in cake by incorporation of pearl millet maltodextrin prepared by acid hydrolysis of pearl millet starch at the rate of 20, 30 & 40 percent. It is recommended to adopt maltodextrin as fat replacer in cake formulation upto the extent of 30 percent as it gives best results on the basis of organoleptic evaluation as compare to experimental control.

引用

页码：43 / 46

页数：4