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class="js-profile-total-view-text">Public Views</span></p><p class="data"><span class="js-profile-view-count"></span></p></div></span></div><div class="user-bio-container"><div class="profile-bio fake-truncate js-profile-about" style="margin: 0px;"><b>Address: </b>India<br /><div class="js-profile-less-about u-linkUnstyled u-tcGrayDarker u-textDecorationUnderline u-displayNone">less</div></div></div><div class="ri-section"><div class="ri-section-header"><span>Interests</span></div><div class="ri-tags-container"><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="26651301" href="https://www.academia.edu/Documents/in/Food_Engineering"><div id="js-react-on-rails-context" style="display:none" 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style="width: 100%;"><div class="u-taCenter"></div><div class="profile--tab_content_container js-tab-pane tab-pane active" id="all"><div class="profile--tab_heading_container js-section-heading" data-section="Papers" id="Papers"><h3 class="profile--tab_heading_container">Papers by Ganesh Bhavsar</h3></div><div class="js-work-strip profile--work_container" data-work-id="120893767"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/120893767/Studies_on_Physico_Chemical_Characteristics_of_Buckwheat_and_Its_Exploration_in_Bread_as_Functional_Food"><img alt="Research paper thumbnail of Studies on Physico-Chemical Characteristics of Buckwheat and Its Exploration in Bread as Functional Food" class="work-thumbnail" src="https://attachments.academia-assets.com/115902828/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/120893767/Studies_on_Physico_Chemical_Characteristics_of_Buckwheat_and_Its_Exploration_in_Bread_as_Functional_Food">Studies on Physico-Chemical Characteristics of Buckwheat and Its Exploration in Bread as Functional Food</a></div><div class="wp-workCard_item"><span>International journal of engineering research and technology</span><span>, Nov 30, 2013</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="6cfdf577f73cba437b246d2d5fa6066b" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":115902828,"asset_id":120893767,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/115902828/download_file?st=MTczMjQyNzIzMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa 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$('.js-work-strip[data-work-id=120893763]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120893763,"title":"Studies on physico-chemical characteristics of buckwheat (Fagopyrum esculentum Moench) and its exploration in bakery products as functional 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Bhavsar","url":"https://independent.academia.edu/GaneshBhavsar"},"attachments":[],"research_interests":[],"urls":[{"id":42864435,"url":"https://krishikosh.egranth.ac.in/handle/1/5810051208"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120893762"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/120893762/Studies_on_standardization_of_herbal_aonla_spread_by_using_licorice_and_ginger_extract"><img alt="Research paper thumbnail of Studies on standardization of herbal aonla spread by using licorice and ginger extract" class="work-thumbnail" src="https://attachments.academia-assets.com/115902824/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/120893762/Studies_on_standardization_of_herbal_aonla_spread_by_using_licorice_and_ginger_extract">Studies on standardization of herbal aonla spread by using licorice and ginger extract</a></div><div class="wp-workCard_item"><span>Food Science Research Journal</span><span>, Apr 15, 2015</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="16945d09a089e5af8b5d5300ab94a973" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":115902824,"asset_id":120893762,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/115902824/download_file?st=MTczMjQyNzIzMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120893760"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/120893760/Standardization_for_development_of_Musa_chocolate_balls_by_the_utilization_of_banana_pulp_powder"><img alt="Research paper thumbnail of Standardization for development of Musa chocolate balls by the utilization of banana pulp powder" class="work-thumbnail" src="https://attachments.academia-assets.com/115902821/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/120893760/Standardization_for_development_of_Musa_chocolate_balls_by_the_utilization_of_banana_pulp_powder">Standardization for development of Musa chocolate balls by the utilization of banana pulp powder</a></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The musa chocolate ball is a confection, based on utilization of banana pulp powder stuffed with ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The musa chocolate ball is a confection, based on utilization of banana pulp powder stuffed with nuts viz. groundnut, cashew nut, coconut and jaggery with dark chocolate coating. The objectives of investigation were to standardize the formulation for the same and to study its quality characteristics. The different samples were prepared viz. T1, T2 and T3 with varying quantity of groundnut and sweetening agent i.e. sugar or jaggery. All the samples were organoleptically evaluated for color, appearance, taste, texture and overall acceptability. Sample T3 got the highest score for the overall acceptability containing banana pulp powder 60g, groundnut 20g, cashew nut 5g, coconut 10g and jaggery 5g. Furthermore, the sample was fetched for chemical composition and the results for moisture, fat, protein, carbohydrates, dietary fibres, reducing sugar, non-reducing sugar and ash content were 5.8, 19.94, 12.41, 51.12, 8.15, 33.66, 12.46 and 2.74 g/100g respectively. Moreover, it founds a good...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="d9d3b23a3a16fc76e28987fba6c7f813" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":115902821,"asset_id":120893760,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/115902821/download_file?st=MTczMjQyNzIzMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120893760"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120893760"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120893760; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120893760]").text(description); $(".js-view-count[data-work-id=120893760]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120893760; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120893760']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120893760, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "d9d3b23a3a16fc76e28987fba6c7f813" } } $('.js-work-strip[data-work-id=120893760]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120893760,"title":"Standardization for development of Musa chocolate balls by the utilization of banana pulp powder","translated_title":"","metadata":{"abstract":"The musa chocolate ball is a confection, based on utilization of banana pulp powder stuffed with nuts viz. groundnut, cashew nut, coconut and jaggery with dark chocolate coating. 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Moreover, it founds a good...","publication_date":{"day":null,"month":null,"year":2018,"errors":{}}},"translated_abstract":"The musa chocolate ball is a confection, based on utilization of banana pulp powder stuffed with nuts viz. groundnut, cashew nut, coconut and jaggery with dark chocolate coating. The objectives of investigation were to standardize the formulation for the same and to study its quality characteristics. The different samples were prepared viz. T1, T2 and T3 with varying quantity of groundnut and sweetening agent i.e. sugar or jaggery. All the samples were organoleptically evaluated for color, appearance, taste, texture and overall acceptability. Sample T3 got the highest score for the overall acceptability containing banana pulp powder 60g, groundnut 20g, cashew nut 5g, coconut 10g and jaggery 5g. Furthermore, the sample was fetched for chemical composition and the results for moisture, fat, protein, carbohydrates, dietary fibres, reducing sugar, non-reducing sugar and ash content were 5.8, 19.94, 12.41, 51.12, 8.15, 33.66, 12.46 and 2.74 g/100g respectively. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120893759"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/120893759/Effect_of_Replacement_of_Refined_Wheat_Flour_with_Buckwheat_Flour_on_Quality_Characteristics_of_Cookies"><img alt="Research paper thumbnail of Effect of Replacement of Refined Wheat Flour with Buckwheat Flour on Quality Characteristics of Cookies" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/120893759/Effect_of_Replacement_of_Refined_Wheat_Flour_with_Buckwheat_Flour_on_Quality_Characteristics_of_Cookies">Effect of Replacement of Refined Wheat Flour with Buckwheat Flour on Quality Characteristics of Cookies</a></div><div class="wp-workCard_item"><span>The Indian journal of nutrition and dietetics</span><span>, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The investigation was carried out to study the effect of buckwheat flour incorporation on nutriti...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The investigation was carried out to study the effect of buckwheat flour incorporation on nutritional, mineral and quality characteristic of developed cookies. The cookies were prepared by adding 10, 20, 30 and 40 % level of buckwheat with refined wheat flour to evaluate acceptability and quality of cookies. Results revealed that buckwheat flour contained 11.35, 2.20, 10.41, 70.40, 1.68 and 2.67 per cent of moisture, fat, protein, carbohydrates, crude fiber and ash respectively. The higher ash content indicates higher mineral matter content of buckwheat. The values for iron, zinc, manganese and copper contents of buckwheat were recorded to be 2.67, 2.53, 1.52 and 0.49 mg/100 g flour respectively. Cookies were analyzed for their proximate composition and microminerals content. In terms of sensorial quality, cookies containing 20 per cent buckwheat flour were found to be superior. It is concluded that cookies with high mineral content can be prepared by partial replacement of refined ...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120893759"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120893759"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120893759; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120893759]").text(description); $(".js-view-count[data-work-id=120893759]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120893759; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120893759']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120893759, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=120893759]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120893759,"title":"Effect of Replacement of Refined Wheat Flour with Buckwheat Flour on Quality Characteristics of Cookies","translated_title":"","metadata":{"abstract":"The investigation was carried out to study the effect of buckwheat flour incorporation on nutritional, mineral and quality characteristic of developed cookies. The cookies were prepared by adding 10, 20, 30 and 40 % level of buckwheat with refined wheat flour to evaluate acceptability and quality of cookies. Results revealed that buckwheat flour contained 11.35, 2.20, 10.41, 70.40, 1.68 and 2.67 per cent of moisture, fat, protein, carbohydrates, crude fiber and ash respectively. The higher ash content indicates higher mineral matter content of buckwheat. The values for iron, zinc, manganese and copper contents of buckwheat were recorded to be 2.67, 2.53, 1.52 and 0.49 mg/100 g flour respectively. Cookies were analyzed for their proximate composition and microminerals content. In terms of sensorial quality, cookies containing 20 per cent buckwheat flour were found to be superior. It is concluded that cookies with high mineral content can be prepared by partial replacement of refined ...","publication_date":{"day":null,"month":null,"year":2015,"errors":{}},"publication_name":"The Indian journal of nutrition and dietetics"},"translated_abstract":"The investigation was carried out to study the effect of buckwheat flour incorporation on nutritional, mineral and quality characteristic of developed cookies. The cookies were prepared by adding 10, 20, 30 and 40 % level of buckwheat with refined wheat flour to evaluate acceptability and quality of cookies. Results revealed that buckwheat flour contained 11.35, 2.20, 10.41, 70.40, 1.68 and 2.67 per cent of moisture, fat, protein, carbohydrates, crude fiber and ash respectively. The higher ash content indicates higher mineral matter content of buckwheat. The values for iron, zinc, manganese and copper contents of buckwheat were recorded to be 2.67, 2.53, 1.52 and 0.49 mg/100 g flour respectively. Cookies were analyzed for their proximate composition and microminerals content. In terms of sensorial quality, cookies containing 20 per cent buckwheat flour were found to be superior. 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Bhavsar","url":"https://independent.academia.edu/GaneshBhavsar"},"attachments":[],"research_interests":[],"urls":[{"id":42864435,"url":"https://krishikosh.egranth.ac.in/handle/1/5810051208"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120893762"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/120893762/Studies_on_standardization_of_herbal_aonla_spread_by_using_licorice_and_ginger_extract"><img alt="Research paper thumbnail of Studies on standardization of herbal aonla spread by using licorice and ginger extract" class="work-thumbnail" src="https://attachments.academia-assets.com/115902824/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/120893762/Studies_on_standardization_of_herbal_aonla_spread_by_using_licorice_and_ginger_extract">Studies on standardization of herbal aonla spread by using licorice and ginger extract</a></div><div class="wp-workCard_item"><span>Food Science Research Journal</span><span>, Apr 15, 2015</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="16945d09a089e5af8b5d5300ab94a973" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":115902824,"asset_id":120893762,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/115902824/download_file?st=MTczMjQyNzIzMSw4LjIyMi4yMDguMTQ2&st=MTczMjQyNzIzMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa 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})(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "16945d09a089e5af8b5d5300ab94a973" } } $('.js-work-strip[data-work-id=120893762]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120893762,"title":"Studies on standardization of herbal aonla spread by using licorice and ginger extract","translated_title":"","metadata":{"publisher":"Hind Agri Horticultural Society","grobid_abstract":"The present investigation was carried out to standardize the procedure for development of herbal aonla spread. The effect of addition of various concentrations of licorice (viz., 3%, 5% and 7%) in aonla spread and prepared samples were organoleptically evaluated by trained panelist and it was found that sample with 5 per cent licorice extract got the highest score in terms of overall acceptability and this sample was used for further investigation. Moreover, effect of various concentration of ginger extact such as 8 per cent, 10 per cent and 12 per cent in aonla spread with 5 per cent licorice is studied and sample with 10 per cent ginger extract was found superior as compared to all other samples in terms of colour, taste, texture and overall acceptability. 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The objectives of investigation were to standardize the formulation for the same and to study its quality characteristics. The different samples were prepared viz. T1, T2 and T3 with varying quantity of groundnut and sweetening agent i.e. sugar or jaggery. All the samples were organoleptically evaluated for color, appearance, taste, texture and overall acceptability. Sample T3 got the highest score for the overall acceptability containing banana pulp powder 60g, groundnut 20g, cashew nut 5g, coconut 10g and jaggery 5g. Furthermore, the sample was fetched for chemical composition and the results for moisture, fat, protein, carbohydrates, dietary fibres, reducing sugar, non-reducing sugar and ash content were 5.8, 19.94, 12.41, 51.12, 8.15, 33.66, 12.46 and 2.74 g/100g respectively. Moreover, it founds a good...</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="d9d3b23a3a16fc76e28987fba6c7f813" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":115902821,"asset_id":120893760,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/115902821/download_file?st=MTczMjQyNzIzMSw4LjIyMi4yMDguMTQ2&st=MTczMjQyNzIzMSw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="120893760"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="120893760"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 120893760; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=120893760]").text(description); $(".js-view-count[data-work-id=120893760]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 120893760; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='120893760']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 120893760, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "d9d3b23a3a16fc76e28987fba6c7f813" } } $('.js-work-strip[data-work-id=120893760]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":120893760,"title":"Standardization for development of Musa chocolate balls by the utilization of banana pulp powder","translated_title":"","metadata":{"abstract":"The musa chocolate ball is a confection, based on utilization of banana pulp powder stuffed with nuts viz. groundnut, cashew nut, coconut and jaggery with dark chocolate coating. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="120893759"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/120893759/Effect_of_Replacement_of_Refined_Wheat_Flour_with_Buckwheat_Flour_on_Quality_Characteristics_of_Cookies"><img alt="Research paper thumbnail of Effect of Replacement of Refined Wheat Flour with Buckwheat Flour on Quality Characteristics of Cookies" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/120893759/Effect_of_Replacement_of_Refined_Wheat_Flour_with_Buckwheat_Flour_on_Quality_Characteristics_of_Cookies">Effect of Replacement of Refined Wheat Flour with Buckwheat Flour on Quality Characteristics of Cookies</a></div><div class="wp-workCard_item"><span>The Indian journal of nutrition and dietetics</span><span>, 2015</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">The investigation was carried out to study the effect of buckwheat flour incorporation on nutriti...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">The investigation was carried out to study the effect of buckwheat flour incorporation on nutritional, mineral and quality characteristic of developed cookies. The cookies were prepared by adding 10, 20, 30 and 40 % level of buckwheat with refined wheat flour to evaluate acceptability and quality of cookies. Results revealed that buckwheat flour contained 11.35, 2.20, 10.41, 70.40, 1.68 and 2.67 per cent of moisture, fat, protein, carbohydrates, crude fiber and ash respectively. The higher ash content indicates higher mineral matter content of buckwheat. The values for iron, zinc, manganese and copper contents of buckwheat were recorded to be 2.67, 2.53, 1.52 and 0.49 mg/100 g flour respectively. Cookies were analyzed for their proximate composition and microminerals content. In terms of sensorial quality, cookies containing 20 per cent buckwheat flour were found to be superior. 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