Vimla Dunkwal
Biographic Data
| ID | 1919735 |
|---|---|
| NAME | Vimla Dunkwal |
| GIVEN NAMES | Vimla |
| FAMILY NAME | Dunkwal |
| SIGNATURE | DUNKWAL V |
| AFFILIATIONS | Department of Food and Nutrition, College of Home Science, RAU , Bikaner, Rajasthan, India |
| VERIFIED | No |
| TOTAL WORKS | 3 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 3 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2009 |
| LATEST PUBLICATION YEAR | 2012 |
| H-INDEX | 0 |
Development of Spirulina Based “Biscuits”
The present study was undertaken to assess the nutritional composition of Spirulina powder, development of Spirulina based value added products and their nutritional composition and shelf life. Value added biscuitswere prepared by using refined wheat flour, sugar powder, ghee, milk, ammonia, baking powder, custard powder, milk powder, vanilla and pineapple essence and 10 per cent level of Spirulina powder. Mean score for overall acceptability of …
Standardization of Processing Technique for Tumba ( Citrullus colocynthis )
Tumba is a perennial desert creeper, which has a great medicinal value and is also a good source of protein and fat, but is still an under-utilized fruit due to its bitter taste. Thus, in order to standardize the processing technique to reduce its bitterness, Tumba fruits were subjected to three different treatments of buttermilk and saline solution and deflourinated lime solution at various concentrations. The processed fruits were than evaluate…
Development and Nutritional Analysis of Value Added Spread Instant Mix
Instant Food means simple, fast and convenient food which is easy and fast to prepare but all these preparation need value addition ultimately to improve the nutritional value. Value added spread instant mix was standardized and analyzed for their sensory, physico-chemical characteristics, nutritional and shelf life study. Value added spread instant mix was prepared by using germinated moth bean and -carotene rich vegetables. The mean scores for…
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Development and Nutritional Analysis of Value Added Spread Instant Mix
Instant Food means simple, fast and convenient food which is easy and fast to prepare but all these preparation need value addition ultimately to improve the nutritional value. Value added spread instant mix was standardized and analyzed for their sensory, physico-chemical characteristics, nutritional and shelf life study. Value added spread instant mix was prepared by using germinated moth bean and -carotene rich vegetables. The mean scores for…
Standardization of Processing Technique for Tumba ( Citrullus colocynthis )
Tumba is a perennial desert creeper, which has a great medicinal value and is also a good source of protein and fat, but is still an under-utilized fruit due to its bitter taste. Thus, in order to standardize the processing technique to reduce its bitterness, Tumba fruits were subjected to three different treatments of buttermilk and saline solution and deflourinated lime solution at various concentrations. The processed fruits were than evaluate…
Development of Spirulina Based “Biscuits”
The present study was undertaken to assess the nutritional composition of Spirulina powder, development of Spirulina based value added products and their nutritional composition and shelf life. Value added biscuitswere prepared by using refined wheat flour, sugar powder, ghee, milk, ammonia, baking powder, custard powder, milk powder, vanilla and pineapple essence and 10 per cent level of Spirulina powder. Mean score for overall acceptability of …
Food Science (3 works) · Chemistry (2 works) · Mathematics (2 works) · Aroma (1 work) · Biochemistry (1 work) · Biology (1 work) · Control sample (1 work) · Date Palm Research Studies (1 work) · Dietary fiber (1 work) · Flavor (1 work)