dc.contributor.author |
Bhatta, Archana |
|
dc.date.accessioned |
2021-04-02T05:43:47Z |
|
dc.date.available |
2021-04-02T05:43:47Z |
|
dc.date.issued |
2021-04-02 |
|
dc.identifier.uri |
http://202.45.146.37:8080/jspui/handle/123456789/160 |
|
dc.description |
A dissertation submitted to the Department of Food Technology, Central Campus of
Technology, Tribhuvan University, in partial fulfillment of the requirements for the
degree of B.Tech. in Food Technology |
en_US |
dc.description.abstract |
The aim of this research was to optimize buckwheat flour content and evaluation of effect
on quality of sel-roti. Different formulations were made by using DOE (Design of Expert)
v 7.1.5. D- optimal design is used to formulate the recipe. Buckwheat flour incorporated sel roti was prepared with the incorporation of buckwheat flour in 0 parts, 2.52 parts, 5.04 parts,
10 parts, 12.44 parts, 14.96 parts, 17.48 parts, and 20 parts concentration with rice flour. The
buckwheat grains were stepped in water for 20 h and germinated at 26- 28 ℃ in open
environment for 3 days and were kilned at 45 ℃. The germinated buckwheat grains were
processed into fine flour. The proximate analysis of prepared buckwheat flour and rice flour
were carried out in the lab. The sensory analysis of buckwheat flour incorporated sel-roti of
different concentration was carried out and analyzed statistically to obtain best formulation
using Genstat Release 12.1 at 5% level of significance.
12.44 percent malted buckwheat flour incorporated sel-roti was found to be superior than
other formulation based on sensory quality. Moisture content of sel-roti decreased with the
increase in malted buckwheat flour incorporation from 0 – 20 parts and had significant effect
on it. Likewise, malted buckwheat flour incorporation also had significant effect on the fat uptake of sel-roti and increased with the increase in malted buckwheat flour proportion. The
crude protein (% db), total ash (% db), iron content (mg/100 g), crude fat (% db) are found
to be 9.73, 0.52, 2.67, 28.28 respectively in 12.44% malted buckwheat flour incorporated
sel-roti which is higher as compared to values of control sample. Based on the sensory and
physicochemical analysis, it was concluded that 12.44% malted buckwheat flour could be
incorporated to improve the nutritional and sensory quality of sel-roti. |
en_US |
dc.description.sponsorship |
This dissertation entitled Effect of Malted Buckwheat on the Sensory and Nutritional
Profiles of Sel-roti presented by Archana Bhatta has been accepted as the partial
fulfillment of the requirement for the B. Tech. degree in Food Technology. |
en_US |
dc.language.iso |
en |
en_US |
dc.publisher |
Department of Food Technology Central Campus of Technology Institute of Science and Technology Tribhuvan University, Nepal 2021 |
en_US |
dc.subject |
buckwheat flour |
en_US |
dc.subject |
sel-roti |
en_US |
dc.subject |
roti |
en_US |
dc.title |
EFFECT OF MALTED BUCKWHEAT ON THE SENSORY AND NUTRITIONAL PROFILES OF SEL-ROTI |
en_US |
dc.type |
Thesis |
en_US |