Journal of Food Processing & Technology

Sikha Bhaduri

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.. View More»
  DOI: 10.4172/2157-7110.1000396

  Abstract PDF