{ "ok": true, "doi": "10.46243/jstj.2019.v4.i6.86", "doi_display": "10.46243/jstj.2019.v4.i6.86", "doi_url": "https://doi.org/10.46243/jstj.2019.v4.i6.86", "state": "registered", "url": "https://www.jst.org.in/index.php/pub/article/view/86", "title": "Development of Value Added Millet Products by Incorporated With Musa Acuminata", "version": 2, "registered_via": "crossref", "prefix": { "prefix": "10.46243", "status": "live" }, "registrant": { "name": "Longman Publishers", "kind": "publisher", "country": "India" }, "reserved_at": null, "registered_at": "2026-09-29 22:00:32", "updated_at": "2026-09-29 23:59:52", "withdrawn_at": null, "withdrawn_reason": null, "record": { "format": "smartscholars-doi-metadata/1.0", "doi": "10.46243/jstj.2019.v4.i6.86", "referent": "Creation", "type": "JournalArticle", "structural_type": "Digital", "modes": [ "Visual" ], "characters": [ "Language" ], "titles": [ { "value": "Development of Value Added Millet Products by Incorporated With Musa Acuminata", "type": "PrincipalTitle", "lang": "en" } ], "identifiers": [ { "type": "DOI", "value": "10.46243/jstj.2019.v4.i6.86" } ], "agents": [ { "role": "author", "name": { "given": "", "family": "Veerapandi L" }, "sequence": "first" }, { "role": "author", "name": { "given": "", "family": "Abiwarman" }, "sequence": "additional" }, { "role": "publisher", "name": { "org": "Longman Publishers" } } ], "dates": { "published": "2019-11-01", "date_type": "PublicationDate", "online": "2019-11-01" }, "language": "en", "container": { "type": "Journal", "titles": [ { "value": "Journal of Science & Technology", "type": "PrincipalTitle" } ], "identifiers": [ { "type": "ISSN", "value": "2456-5660", "medium": "electronic" } ], "volume": "04", "issue": "06", "pages": { "first": "32", "last": "36" } }, "links": [ { "url": "https://www.jst.org.in/index.php/pub/article/view/86", "return_type": "text/html", "primary": true }, { "url": "https://www.jst.org.in/index.php/pub/article/download/86/74", "purpose": "text-mining", "return_type": "application/pdf" }, { "url": "https://www.jst.org.in/index.php/pub/article/download/86/3224", "purpose": "text-mining", "return_type": "application/xml" }, { "url": "https://www.jst.org.in/index.php/pub/article/view/86/74", "purpose": "similarity-checking" } ], "abstract": { "value": "Muffins are high-calorie baked products distinguished by good taste and texture. In the present study, attempt contain be complete to develop nutrient-rich value added product (muffin) by the incorporation of Musa acuminata in the proportion (65:60, 65:70, 65:80, 65:90, 65:100). The nutritional and mineral composition of muffin and organoleptic properties were analyzed by the standard methods. It discovered that after the substitution of Musa acuminata in value added products the nutritional composition and mineral composition will increase. The organoleptic analysis shows that the incorporation of 80g fresh Musa acuminata was more acceptable in the case of muffins.", "lang": "en" }, "license": { "url": "https://creativecommons.org/licenses/by/4.0/", "start": "2019-11-01", "applies_to": "vor" }, "references": [ { "key": "ref1", "doi": "10.1016/s0021-9673(01)97843-4", "unstructured": "Ashoor, S.H. and J.M. Knox, 1982. Determination of organic aci ds in foods by high perfoprmance liquid chromatography. J. Chrom., 299: 288-292. 2" }, { "key": "ref2", "doi": "10.1111/ijfs.13310", "unstructured": "Beegum, S., Sharma, M., Manikantan, M. R., & Gupta, R. K. (2017). Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins. Interna tional journal of food science & technology, 52(2), 540-549" }, { "key": "ref3", "doi": "10.1007/s11694-016-9361-9", "unstructured": "Jyotsna, R., Soumya, C., Swati, S., &Prabhasankar, P. (2016). Rheology, texture, quality characteristics and immunochemical validation of muffins. Journal of Food Measurement and Characterization, 10(4), 762-772" }, { "key": "ref4", "doi": "10.1111/j.1365-2621.1982.tb04968.x", "unstructured": "Lii, C.Y., Chang, S. and Y.L. Young, 1982. Investigation of the physical and chemical properties of banana starches. J. Food Sci., 47: 1493-1497" }, { "key": "ref5", "unstructured": "Man, S., Păucean, A., Muste, S., & Pop, A. (2014). Studies on the formulation and quality characteristics of gluten free muffins. Journal of Agroalimentary Processes and Technologies, 20(2), 122- 127" }, { "key": "ref6", "doi": "10.1016/j.lwt.2014.08.031", "unstructured": "Marcet, I., Paredes, B., &Díaz, M. (2015). Egg yolk granules as low-cholesterol replacer of whole egg yolk in the preparation of gluten-free muffins. LWT-Food Science and Technology, 62(1), 613-619" }, { "key": "ref7", "doi": "10.1016/j.foodhyd.2013.05.007", "unstructured": "Matos, M. E., Sanz, T., &Rosell, C. M. (2014). Establishing the function of proteins on the Rheological and qua lity properties of rice-based gluten free m uffins. Food Hydrocolloids, 35, 150-158" }, { "key": "ref8", "unstructured": "Saggu, S. R., &Sundaravalli, A. (2016). Development and Evaluation of gluten free Flour. International Journal of Science and Research, 5(10), 1938-1943" }, { "key": "ref9", "doi": "10.1007/s13197-015-2028-4", "unstructured": "Umashankar, K., Ra jiv, J., &Prabhasankar, P. (2016). Development of hypoimmunogenic muffins: batter rheology, quality characteristics, microstructure and immunochemical validation. Journal of food science and technology, 53(1), 531-540" } ], "record": { "registrant": "Longman Publishers", "registered": "2026-09-07", "updated": "2026-09-20", "issue_number": 1, "source": "crossref-api", "source_agency": "Crossref (member 25296)" } }, "record_sha256": "3387a47768940f32020c59785aecbef5c721a71e2f2d20580dfb06c493090161", "handle": { "synced_at": "2026-10-01 18:13:29", "url": "https://www.jst.org.in/index.php/pub/article/view/86" }, "links": { "record_page": "https://registry.smartscholars.in/record.php?doi=10.46243%2Fjstj.2019.v4.i6.86", "system_metadata": "https://registry.smartscholars.in/resolve.php?doi=10.46243%2Fjstj.2019.v4.i6.86&as=system", "history": "https://registry.smartscholars.in/api.php?action=history&doi=10.46243%2Fjstj.2019.v4.i6.86", "kernel_xml": "https://registry.smartscholars.in/resolve.php?doi=10.46243%2Fjstj.2019.v4.i6.86&as=xml" } }