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Title: :  DEVELOPMENT OF BREAD FROM SAPOTA SEEDS
PaperId: :  21571
Published in:   International Journal Of Advance Research And Innovative Ideas In Education
Publisher:   IJARIIE
e-ISSN:   2395-4396
Volume/Issue:    Volume 9 Issue 5 2023
DUI:    16.0415/IJARIIE-21571
Licence: :   IJARIIE is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Author NameAuthor Institute
SNEKA SBANNARI AMMAN INSTITUTE OF TECHNOLOGY
Chandara Meenu ABANNARI AMMAN INSTITUTE OF TECHNOLOGY
Keerthana SBANNARI AMMAN INSTITUTE OF TECHNOLOGY
Arunasree TNABANNARI AMMAN INSTITUTE OF TECHNOLOGY

Abstract

FOOD TECHNOLOGY
Food Waste, Sapota seed, Dietary fiber, Gluten less, Value added products.
Considerable amounts of organic waste are generated through the maintenance of farms and crops, as well as the industrialization of food products in the agricultural sector. In the case of Sapota cultivation, Sapota seeds obtained after processing is often considered as waste. The aim of this work is to reduce food waste by repurposing waste into a functional product. Even though the seed contains lot of nutrient values such as amino acids, dietary fibers, anthocyanin compounds, minerals, vitamin B and C complex, it remains underutilized. Due to lack of research in sapota seeds it became challenging factor for the domestic and industries for its complete utilization. Bread, being one of the earliest known functional foods, has undergone thorough analysis in various research studies to better understand its impact on human health. Wheat and Maida bread can cause adverse reaction to individuals with gluten sensitivity, lack sufficient fiber content which creates a need for low gluten functional bread. The production of gluten-free bread using sapota seed flour is the main goal of this work. Sapota seed bread have less gluten than the other flour-based breads. Also, it possesses the high nutritious value due to the presence of functional compounds. After washing, drying of seeds was carried out for 6 hours at an equal interval of 30 minutes at 60°C and drying kinetic to be done. The dried seeds were milled into flour for which the optimization studies were carried out and different formulations was done. After the development of bread and it can be further analyzed for its characteristics like Texture analysis, proximate analysis, Microbial analysis, sensory analysis and shelf-life studies are will be done.

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IJARIIE SNEKA S, Chandara Meenu A, Keerthana S, and Arunasree TNA. "DEVELOPMENT OF BREAD FROM SAPOTA SEEDS" International Journal Of Advance Research And Innovative Ideas In Education Volume 9 Issue 5 2023 Page 268-274
MLA SNEKA S, Chandara Meenu A, Keerthana S, and Arunasree TNA. "DEVELOPMENT OF BREAD FROM SAPOTA SEEDS." International Journal Of Advance Research And Innovative Ideas In Education 9.5(2023) : 268-274.
APA SNEKA S, Chandara Meenu A, Keerthana S, & Arunasree TNA. (2023). DEVELOPMENT OF BREAD FROM SAPOTA SEEDS. International Journal Of Advance Research And Innovative Ideas In Education, 9(5), 268-274.
Chicago SNEKA S, Chandara Meenu A, Keerthana S, and Arunasree TNA. "DEVELOPMENT OF BREAD FROM SAPOTA SEEDS." International Journal Of Advance Research And Innovative Ideas In Education 9, no. 5 (2023) : 268-274.
Oxford SNEKA S, Chandara Meenu A, Keerthana S, and Arunasree TNA. 'DEVELOPMENT OF BREAD FROM SAPOTA SEEDS', International Journal Of Advance Research And Innovative Ideas In Education, vol. 9, no. 5, 2023, p. 268-274. Available from IJARIIE, https://ijariie.com/AdminUploadPdf/DEVELOPMENT_OF_BREAD_FROM_SAPOTA_SEEDS_ijariie21571.pdf (Accessed : 27 February 2024).
Harvard SNEKA S, Chandara Meenu A, Keerthana S, and Arunasree TNA. (2023) 'DEVELOPMENT OF BREAD FROM SAPOTA SEEDS', International Journal Of Advance Research And Innovative Ideas In Education, 9(5), pp. 268-274IJARIIE [Online]. Available at: https://ijariie.com/AdminUploadPdf/DEVELOPMENT_OF_BREAD_FROM_SAPOTA_SEEDS_ijariie21571.pdf (Accessed : 27 February 2024)
IEEE SNEKA S, Chandara Meenu A, Keerthana S, and Arunasree TNA, "DEVELOPMENT OF BREAD FROM SAPOTA SEEDS," International Journal Of Advance Research And Innovative Ideas In Education, vol. 9, no. 5, pp. 268-274, Sep-Oct 2023. [Online]. Available: https://ijariie.com/AdminUploadPdf/DEVELOPMENT_OF_BREAD_FROM_SAPOTA_SEEDS_ijariie21571.pdf [Accessed : 27 February 2024].
Turabian SNEKA S, Chandara Meenu A, Keerthana S, and Arunasree TNA. "DEVELOPMENT OF BREAD FROM SAPOTA SEEDS." International Journal Of Advance Research And Innovative Ideas In Education [Online]. volume 9 number 5 (27 February 2024).
Vancouver SNEKA S, Chandara Meenu A, Keerthana S, and Arunasree TNA. DEVELOPMENT OF BREAD FROM SAPOTA SEEDS. International Journal Of Advance Research And Innovative Ideas In Education [Internet]. 2023 [Cited : 27 February 2024]; 9(5) : 268-274. Available from: https://ijariie.com/AdminUploadPdf/DEVELOPMENT_OF_BREAD_FROM_SAPOTA_SEEDS_ijariie21571.pdf
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