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Gurkirat Kaur | OMICS International
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Gurkirat Kaur

Electron Microscopy and Nanoscience Lab, PAU, Ludhiana
India
Publications

Potato Cereal Extrudates: Chemical Composition, Functional Properties, in vitro Digestibility and Consumer Acceptability

The objective of the present study was to investigate the functionality of potato flour for development of cereal based snack. The blends of potato flour (10-30%), rice and maize flour were extruded at feed moisture (14%), barrel temperature (150°C) and screw speed (500 rpm). Rice and maize flour (singly and in combination), with potato flour ... Read More»

Rajan Sharma, Savita Sharma, Baljit Singh and Gurkirat Kaur

Research Article: J Nutr Food Sci 2018, 8:706

DOI: 10.4172/2155-9600.1000706

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