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INTERNATIONAL JOURNAL OF CREATIVE RESEARCH THOUGHTS - IJCRT (IJCRT.ORG)
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ISSN Approved Journal No: 2320-2882 | Impact factor: 7.97 | ESTD Year: 2013
Call For Paper - Volume 12 | Issue 5 | Month- May 2024
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Published Paper Details:
Paper Title
Formulation and standardization of Pop Muffin
Authors
Vaishnavi.J, Ms.D.Swetha
Keywords
pumpkin peel, oats meal flour, mixing and baking
Abstract
pumpkin (cucurbitacae) has been considered as an important nutritional and medicinal plant due to its health-promoting properties .It is growth in North America about 9000 years ago. The region was pumpkin are cultivated in India: Madhya Pradesh, Orissa and Uttar Pradesh .Its peels are present to investigate functional and nutraceutical constituents. It is rich source of nutritional components like oils, proteins, carbohydrates and minerals. Compounds including phenolics, flavonoids, tocopherols and carotenoids. The aim of study was to standardize the various food products pumpkin peel flour is incorporated with oats meal flour. Oats flour was such ingredients as crude protein, fat, crude fibre and ash. Due to their many benefits such as lowering blood sugar and cholesterol levels. Product was prepared by pumpkin peel powder, oats flour and All-purpose flour. This product was evaluated by a sensory panel member
IJCRT's Publication Details
Unique Identification Number - IJCRT2305331
Paper ID - 236512
Page Number(s) - c513-c519
Pubished in - Volume 11 | Issue 5 | May 2023
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Publisher Name - IJCRT | www.ijcrt.org | ISSN : 2320-2882
E-ISSN Number - 2320-2882
Cite this article
Vaishnavi.J, Ms.D.Swetha, "Formulation and standardization of Pop Muffin", International Journal of Creative Research Thoughts (IJCRT), ISSN:2320-2882, Volume.11, Issue 5, pp.c513-c519, May 2023, Available at :http://www.ijcrt.org/papers/IJCRT2305331.pdf
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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ISSN: 2320-2882 Impact Factor: 7.97 and ISSN APPROVED Journal Starting Year (ESTD) : 2013
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