Milk powder incorporation in the cereal-based Nepalese indigenous food bhakka and its quality assessment

Milk powder incorporation in the cereal-based Nepalese indigenous food bhakka and its quality assessment

This work aims to study the effect of milk powder incorporation on the nutritional and sensory quality of our traditional indigenous food, bhakka. Different samples were prepared replacing the rice flour by milk powder at different ratios (2.5:97.5, 5:95, 7.5:92.5, 10:90). Bhakka prepared from 100%...

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Bibliographic Details
Main Authors: Dahal S., Bhattarai G., Timsina P., Rajbanshi B. K., Dangal A., Bohara A.
Format: Article
Language:English
Published: Sciendo 2022-12-01
Series:Acta Universitatis Sapientiae: Alimentaria
Subjects:
bhakka
rice flour
milk powder
proximate composition
indigenous food
sensory evaluation
Online Access:https://doi.org/10.2478/ausal-2022-0004

Internet

https://doi.org/10.2478/ausal-2022-0004

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