CALL FOR PAPERS

CERTIFICATE

IMPACT FACTOR 2018

Subject Area

  • Life Sciences / Biology
  • Architecture / Building Management
  • Asian Studies
  • Business & Management
  • Chemistry
  • Computer Science
  • Economics & Finance
  • Engineering / Acoustics
  • Environmental Science
  • Agricultural Sciences
  • Pharmaceutical Sciences
  • General Sciences
  • Materials Science
  • Mathematics
  • Medicine
  • Nanotechnology & Nanoscience
  • Nonlinear Science
  • Chaos & Dynamical Systems
  • Physics
  • Social Sciences & Humanities

Why Us? >>

  • Open Access
  • Peer Reviewed
  • Rapid Publication
  • Life time hosting
  • Free promotion service
  • Free indexing service
  • More citations
  • Search engine friendly

Plagiarism Detection

IJCR is following an instant policy on rejection those received papers with plagiarism rate of more than 20%. So, All of authors and contributors must check their papers before submission to making assurance of following our anti-plagiarism policies.

Effect of addition of whole roselle seed flour on rheological properties of whole wheat flour

Author: 
Karma, Bako Rimamcwe, Chavan, U.D., Ashok Kadlag, Todmal, S.M. and Wani, V.S.
Subject Area: 
Life Sciences
Abstract: 

In food processing, rheological properties are critical engineering indices for raw materials pre-considered in food formulations to establish processing requirements suitably adopted for converting raw materials efficiently into finished products. Effects of inclusion of Whole Roselle Seed Flour (WRSF) in composite formulation with Whole Wheat flour in varying percentages 10 to 25 % showed outcomes for Amylograph: gave 60.73 to 63.48 0C for Beginning of gelatinization at 59.58 0C control, 84.53 to 83.65 0C for Gelatinization temperature at 87.08 0C control, 563.25 to 348.00 (AU) for Gelatinization maximum at 838.75 (AU) control. Farinograph: gave 494.00 to 502.50 (BU) for Consistency at 498.75 (BU) control, 83.65 to 78.48 % for Water absorption at 85.18 % control, 83.45 to 78.50 (BU) for Water absorption corrected for 500 BU at 85.08 (BU) control, 78.63 to 73.38 % for Water absorption corrected for 14 % at 79.58 % control, 6.00 to 5.50 min for Development time at 6.78 min control, 2.88 to 1.68 min for Stability at 3.98 min control, 46.00 to 89.50 BU for Mixing Tolerance Index at 31.75 BU control, 8.60 to 7.08 min for Time to break down at 11.68 min control and 85.50 to 70.25 FQN for Farinograph quality number at 116.75 FQN control. Extensograph at 30, 60 and 90 min Proving time; gave 34.00 to 12.50, 29.25 to 13.75 and 22.00 to 12.75 for Energy (cm2) at 38.75, 34.75 and 31.75 (cm2) respectively as control; 273.00 to 97.75, 185.00 to 97.00 and 165.25 to 94.75 for Resistance to Extension (BU) at 304.75, 263.75 and 251.75 BU respectively as control; 87.00 to 81.75, 86.00 to 75.75 and 79.00 to 70.75 for Extensibility (min) at 88.75, 89.75 and 81.75 (min) respectively as control; 275.00 to 120.75, 185.50 to 122.75 and 173.25 to 124.75 for Maximum (BU) at 317.75, 277.75 and 270.75 (BU) respectively as control; 2.93 to 1.28, 1.95 to 1.38 and 1.93 to 1.38 for Ratio Number at 3.58, 3.08 and 3.18 respectively as control; 3.03 to 1.40, 2.03 to 1.58 and 2.03 to 1.33 for Ratio Number (Max) respectively as control. Research findings proved that inclusion of WRSF up to 25 % still holds good functional and great nutritional potentials in value added food products.

PDF file: 

IJMCE RECOMMENDATION

ONLINE PAYPAL PAYMENT

CURRENT ISSUE

NEWS

CHIEF EDITOR

Rosane Cavalcante Fragoso, Brasil

ASSOCIATE CHIEF EDITOR

   

Jean-Marc SABATIER
Chief Scientific Officer and Head of a Research Group
France

Advantages of IJCR

  • Rapid Publishing
  • Professional publishing practices
  • Indexing in leading database
  • High level of citation
  • High Qualitiy reader base
  • High level author suport

EDITORIAL BOARD

Luai Farhan Zghair
Iraq
Hasan Ali Abed Al-Zu’bi
Jordanian
Fredrick OJIJA
Tanzanian
Firuza M. Tursunkhodjaeva
Uzbekistan
Faraz Ahmed Farooqi
Saudi Arabia
Eric Randy Reyes Politud
Philippines
Elsadig Gasoom FadelAlla Elbashir
Sudan
Eapen, Asha Sarah
United State
Dr.Arun Kumar A
India
Dr. Zafar Iqbal
Pakistan
Dr. SHAHERA S.PATEL
India
Dr. Ruchika Khanna
India
Dr. Recep TAS
Turkey
Dr. Rasha Ali Eldeeb
Egypt
Dr. Pralhad Kanhaiyalal Rahangdale
India
DR. PATRICK D. CERNA
Philippines
Dr. Nicolas Padilla- Raygoza
Mexico
Dr. Mustafa Y. G. Younis
Libiya
Dr. Muhammad shoaib Ahmedani
Saudi Arabia
DR. MUHAMMAD ISMAIL MOHMAND
United State
DR. MAHESH SHIVAJI CHAVAN
India
DR. M. ARUNA
India
Dr. Lim Gee Nee
Malaysia
Dr. Jatinder Pal Singh Chawla
India
DR. IRAM BOKHARI
Pakistan
Dr. FARHAT NAZ RAHMAN
Pakistan
Dr. Devendra kumar Gupta
India
Dr. ASHWANI KUMAR DUBEY
India
Dr. Ali Seidi
Iran
Dr. Achmad Choerudin
Indonesia
Dr Ashok Kumar Verma
India
Thi Mong Diep NGUYEN
France
Dr. Muhammad Akram
Pakistan
Dr. Imran Azad
Oman
Dr. Meenakshi Malik
India
Aseel Hadi Hamzah
Iraq
Anam Bhatti
Malaysia
Md. Amir Hossain
Bangladesh
Ahmet İPEKÇİ
Turkey
Mirzadi Gohari
Iran