Indexed In
- Genamics JournalSeek
- Academic Keys
- JournalTOCs
- China National Knowledge Infrastructure (CNKI)
- Access to Global Online Research in Agriculture (AGORA)
- Centre for Agriculture and Biosciences International (CABI)
- RefSeek
- Directory of Research Journal Indexing (DRJI)
- Hamdard University
- EBSCO A-Z
- OCLC- WorldCat
- Scholarsteer
- SWB online catalog
- Publons
- Euro Pub
- Google Scholar
Useful Links
Share This Page
Recommended Webinars & Conferences
26th Euro-Global Summit on Food and Beverages
Vienna, Austria
9th International Conference on Food Safety and Health
Barcelona, Spain
32nd World Conference on Food and Beverages
London, UK
35th International Conference on Food Science and Technology
Prague, Czech RepublicJournal Flyer
Open Access Journals
- Agri and Aquaculture
- Biochemistry
- Bioinformatics & Systems Biology
- Business & Management
- Chemistry
- Clinical Sciences
- Engineering
- Food & Nutrition
- General Science
- Genetics & Molecular Biology
- Immunology & Microbiology
- Medical Sciences
- Neuroscience & Psychology
- Nursing & Health Care
- Pharmaceutical Sciences
Sikha Bhaduri
Sikha Bhaduri
CUNY School of Public Health, Hunter College,
NY 10035
Tanzania
Publications
-
Research Article
Freeze Dried Blueberry Powder Fortification Improves the Quality of Gluten Free Snacks
Author(s): Sikha Bhaduri and Khursheed P NavderSikha Bhaduri and Khursheed P Navder
Since Quinoa flour is an excellent source of natural antioxidant compounds and blueberries are rich in polyphenolic anthocyanins, this study was undertaken to improve and evaluate the quality of two blueberry powder fortified gluten free products, muffins and cookies. Control products were made with 100% Rice flour and Rice flour was replaced by 50% and 100% Quinoa flour to prepare muffin and cookies. 10% freeze dried Blueberry powder was used for fortification. Effect of flour replacements and Blueberry fortification on moisture content, water activity, antioxidant value, shelf life, sensory quality and textural properties were studied. Blueberry fortification improved the shelf life of the baked products, since, no significant increase in water activity and moisture content and no microbial growth were observed during 3 months of storage. Fortified Quinoa muffins and cookies were si.. Read More»
DOI: 10.4172/2157-7110.1000396
