English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

In the present study dietary fiber enriched vermicelli from wheat flour supplemented with debittered kinnow industry by-products (pulp residue and pomace) has been developed. Functional, cooking and textural properties of both supplemented and unsupplemented vermicelli were evaluated. Vermicelli containing 15% debittered kinnow pulp residue and pomace showed minimum cooking loss (18.5, 20.0%) but higher swelling index (2.06, 1.87), water absorption capacity (153, 202 g/100 g) and optimal cooking time (9.34, 9.02 min). Firmness and fracturability of vermicelli supplemented debittered pulp residue (10.0 and 21.5) and pomace (16.7 and 16.1) was higher as compared to control sample (6.1 and 2.1) respectively. Further, redness, firmness, TPC, DPPH activity and water absorption capacity of vermicelli got increased with addition of debittered kinnow pulp and pomace. The utilization of debittered kinnow pulp and pomace in vermicelli can provide dual benefit like production of healthy food products along with solving the problem of solid waste disposal of kinnow industry byproducts.

Value additon of kinnow industry byproducts for the preparation of fiber enriched extruded products