International Journal of Advanced Educational Research

International Journal of Advanced Educational Research


International Journal of Advanced Educational Research
International Journal of Advanced Educational Research
Vol. 3, Issue 2 (2018)

Improving, handling, textural and sensory properties of water chestnut flat bread by use of guar gum and egg albumin


Dr. Nasreen Jahan

The effect of incorporation of varying levels of guar gum (0-2.8%) & egg albumin (0-2.8%) on the physicochemical and sensory properties of water chestnut flat bread were investigated. The results revealed that highest work of shear force was observed in T5 containing 2.8g of guar gum & 1.4g of egg albumin. The results indicated that with the increase in concentration of guar gum & egg albumin, the moisture content of the flat bread samples increased concomitantly. Sensory evaluation revealed that overall acceptability of samples incorporated with guar gum & egg albumin were higher compared to that of control samples. The higher overall acceptability values was observed in T6 (2.8g guar gum & 2.8g egg albumin), T7 (1.4g guar gum), T8 (2.8g guar gum), T10 (1.4g egg album) & T11 (2.8g egg albumin).
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How to cite this article:
Dr. Nasreen Jahan. Improving, handling, textural and sensory properties of water chestnut flat bread by use of guar gum and egg albumin. International Journal of Advanced Educational Research, Volume 3, Issue 2, 2018, Pages 539-543
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