|
|||||||||||||||
|
INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT International Peer Reviewed & Refereed Journals, Open Access Journal ISSN Approved Journal No: 2456-4184 | Impact factor: 8.76 | ESTD Year: 2016 Scholarly open access journals, Peer-reviewed, and Refereed Journals, Impact factor 8.76 (Calculate by google scholar and Semantic Scholar | AI-Powered Research Tool) , Multidisciplinary, Monthly, Indexing in all major database & Metadata, Citation Generator, Digital Object Identifier(DOI) |
||||||||||||||
Issue: May 2024
Volume 9 | Issue 5
Review Result and Publication of Paper within : 2-3 days
Click Here For more DetailsFor Authors
Forms / Download
Published Issue Details
Editorial Board
Other IMP Links
Facts & Figure
Impact Factor : 8.76
Issue per Year : 12
Volume Published : 9
Issue Published : 96
Article Submitted :
Article Published :
Total Authors :
Total Reviewer :
Total Countries :
Indexing Partner
Join RMS/Earn 300
Licence
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
|
Published Paper Details
|
|
| Paper Title: | A Study on Development, Nutritive evaluation and Assessment properties of Doughnut incorporated with palmyra sprout and Sweet potato |
| Authors Name: | Ms. Priyanka M , Ms. Yamini L |
| Download E-Certificate: | Download |
| Author Reg. ID: |
IJNRD_194699
|
| Published Paper Id: | IJNRD2305261 |
| Published In: | Volume 8 Issue 5, May-2023 |
| DOI: | |
| Abstract: | The demand for the fermented foods has been increased and people have been developed in their taste and sensory attributes and varieties. So that the Incorporation of the Palmyra sprout and sweet potato were tested to assess the suitability for the production of doughnuts. It can be developed as the tuberous root. Doughnuts are fermented bakery products, fried in hot oil to form sweet snacks. It can be good quality has a color curst, taste and crispy. The physio chemical characteristics of doughnut such as moisture and ash. The physical and functional properties are analysis and give a result and discussion such as bulk density, porosity, oil content, water absorption, swelling capacity, color crust and ph value. The nutrient are been analysis and give the value and chart in the result and discussion. The sensory evaluations are done by the mean and SD calculation. The interactions were found to be highly significant in case of crumb and overall acceptability. The cost and yield calculation are be used for the 100g of doughnut. Thus, it is from tuberous root are acceptable to the consumers as they are obtained maximum score followed. Therefore, this study indicates that good quality doughnuts could be prepared from Palmyra sprout and sweet potato. |
| Keywords: | IndexTerms - Fermented foods, Doughnut, Palmyra sprout, fried product, Oil absorption, Vitamin A, Fiber rich. |
| Cite Article: | "A Study on Development, Nutritive evaluation and Assessment properties of Doughnut incorporated with palmyra sprout and Sweet potato", International Journal of Novel Research and Development (www.ijnrd.org), ISSN:2456-4184, Vol.8, Issue 5, page no.c459-c466, May-2023, Available :http://www.ijnrd.org/papers/IJNRD2305261.pdf |
| Downloads: | 000118756 |
| ISSN: |
2456-4184 | IMPACT FACTOR: 8.76 Calculated By Google Scholar| ESTD YEAR: 2016 An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 8.76 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator |
| Publication Details: |
Published Paper ID:IJNRD2305261 Registration ID: 194699 Published In: Volume 8 Issue 5, May-2023 DOI (Digital Object Identifier): Page No: c459-c466 Country: Dharmapuri, Tamil Nadu, India Research Area: Life Sciences Publisher : IJ Publication Published Paper URL : https://www.ijnrd.org/viewpaperforall?paper=IJNRD2305261 Published Paper PDF: https://www.ijnrd.org/papers/IJNRD2305261 |
| Share Article: |
|
|
Click Here to Download This Article |
|
| Article Preview | |
|
|
|
Major Indexing from www.ijnrd.org
| Semantic Scholar | Microsaoft Academic | ORCID | Zenodo |
| Google Scholar | ResearcherID Thomson Reuters | Mendeley : reference manager | Academia.edu |
| arXiv.org : cornell university library | Research Gate | CiteSeerX | PUBLON |
| DRJI | SSRN | Scribd | DocStoc |
ISSN Details
 |
 |
|
ISSN: 2456-4184
Impact Factor: 8.76 and ISSN APPROVED
Journal Starting Year (ESTD) : 2016
DOI (A digital object identifier)
Conference
Open Access License Policy
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Important Details
Social Media
Licence
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License
Join RMS/Earn 300
| Copyright © 2024 - All Rights Reserved - IJNRD |
Facebook Twitter Instagram LinkedIn