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Quality Assessment of Cereal Based Foods Through Its Rheological, Proximate and Mineral Analysis


The International Journal of Global Sciences (TIJOGS)

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Ali Ahmad Leghari1, M. Talha Afraz1, M. Arslan1, Sultan Mehmood Ghani1, M. Basit1, Khadija Kausar1, Alina Khalid2*

1National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.

Department of Food Science and Technology, Government College Women University, Faisalabad, Pakistan

*Corresponding author email: alinakhaid56@gmail.com 

Submitted Accepted Published
Jan 10,2020 Feb 12,2020 Mar 01,2020

2020 / Vol: 3 / Issue: 1


Abstract


The research was conducted in grain quality testing laboratory of food sciences product development institute, national agriculture research centre (NARC) Islamabad during 2019. The research was conducted on development of sprouted wheat flour, chia seeds and flax seeds flour. It was concluded that the use of sprouted wheat flour is an economic way to improve nutritional profile of food. However, the addition of sprouted wheat flour which cause the weakening of the dough so chia seeds addition helps the dough to avoid weakening and improve the technological quality of dough.

Key words: Cereal based foods, proximate, mineral analysis


Reference



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