Cite this DOI

Dr.A Lovelin Jerald, D. L. J. (2022). DEVELOPMENT OF PROTEIN BASED SNACKS – A REVIEW ON WHEAT CHIPS. *Journal of Science & Technology*, *7*(3), 47–52. https://doi.org/10.46243/jst.2022.v7.i03.pp47-52

@article{dralovelinjerald2022development,
  author    = {Dr.A Lovelin Jerald, Dr.A Lovelin Jerald},
  title     = {{DEVELOPMENT OF PROTEIN BASED SNACKS – A REVIEW ON WHEAT CHIPS}},
  journal   = {Journal of Science \& Technology},
  year      = {2022},
  month     = {may},
  volume    = {7},
  number    = {3},
  pages     = {47--52},
  publisher = {Longman Publishers},
  issn      = {2456-5660},
  doi       = {10.46243/jst.2022.v7.i03.pp47-52},
  url       = {https://doi.org/10.46243/jst.2022.v7.i03.pp47-52},
  language  = {en},
  abstract  = {Snack foods, notably chips, are widely enjoyed by people of all ages in the world. However, this commonly used potato chips, have resulted in various health issues of heart disease, cardiovascular issues etc., To overcome this issues, Wheat based chips ar e introduced. Wheat is a best energy source for humans since it is rich in carbohydrates. But it hasn't been used as a significant ingredient because its flavour and texture aren't the same as traditional potato chips. So wheat is used in conjunction with other ingredients to produce chips. This in turn, significantly affects the physical and nutritional properties of the chips as well as reduces the fat and water contents of the chips. Thus, this study analyses the methodology so far adopted to enrich the physical and nutritional properties of the wheat chip. It also compares the results of wheat flour chips made in combination with bromelain and papain which has great potential as a flour modification technology for producing wheat chips}
}

TY  - JOUR
TI  - DEVELOPMENT OF PROTEIN BASED SNACKS – A REVIEW ON WHEAT CHIPS
AU  - Dr.A Lovelin Jerald, Dr.A Lovelin Jerald
JO  - Journal of Science & Technology
PY  - 2022
DA  - 2022/05/25/
VL  - 7
IS  - 3
SP  - 47
EP  - 52
PB  - Longman Publishers
SN  - 2456-5660
LA  - en
AB  - Snack foods, notably chips, are widely enjoyed by people of all ages in the world. However, this commonly used potato chips, have resulted in various health issues of heart disease, cardiovascular issues etc., To overcome this issues, Wheat based chips ar e introduced. Wheat is a best energy source for humans since it is rich in carbohydrates. But it hasn't been used as a significant ingredient because its flavour and texture aren't the same as traditional potato chips. So wheat is used in conjunction with other ingredients to produce chips. This in turn, significantly affects the physical and nutritional properties of the chips as well as reduces the fat and water contents of the chips. Thus, this study analyses the methodology so far adopted to enrich the physical and nutritional properties of the wheat chip. It also compares the results of wheat flour chips made in combination with bromelain and papain which has great potential as a flour modification technology for producing wheat chips
DO  - 10.46243/jst.2022.v7.i03.pp47-52
UR  - https://doi.org/10.46243/jst.2022.v7.i03.pp47-52
ER  -

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    "URL": "https://doi.org/10.46243/jst.2022.v7.i03.pp47-52",
    "title": "DEVELOPMENT OF PROTEIN BASED SNACKS – A REVIEW ON WHEAT CHIPS",
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    "language": "en",
    "abstract": "Snack foods, notably chips, are widely enjoyed by people of all ages in the world. However, this commonly used potato chips, have resulted in various health issues of heart disease, cardiovascular issues etc., To overcome this issues, Wheat based chips ar e introduced. Wheat is a best energy source for humans since it is rich in carbohydrates. But it hasn't been used as a significant ingredient because its flavour and texture aren't the same as traditional potato chips. So wheat is used in conjunction with other ingredients to produce chips. This in turn, significantly affects the physical and nutritional properties of the chips as well as reduces the fat and water contents of the chips. Thus, this study analyses the methodology so far adopted to enrich the physical and nutritional properties of the wheat chip. It also compares the results of wheat flour chips made in combination with bromelain and papain which has great potential as a flour modification technology for producing wheat chips",
    "ISSN": "2456-5660"
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From the record as registered (version 2) — the record and its history. Programs: https://registry.smartscholars.in/api.php?action=cite&doi=10.46243%2Fjst.2022.v7.i03.pp47-52 gives all four in one JSON answer.