Ontology type: schema:ScholarlyArticle Open Access: True
2014-01
AUTHORSAmit Arjun Kulthe, Vithal Deorao Pawar, Pramod Mohanlal Kotecha, Uttam Dhyanu Chavan, Venkatraman Vishwanath Bansode
ABSTRACTCookies high in proteins and low in calories were prepared by substituting wheat maida with defatted soy flour (DSF) at 0, 10, 15, 20 and 25% levels and sugar with stevia leaves powder (SLP) at 0, 15, 20, 25 and 30% levels using traditional creamery method. Cookies were evaluated for physico-chemical and sensory quality parameters. The thickness and hardness of cookies increased; weight, diameter, spread ratio and spread factor decreased with increasing levels of DSF while there was increase in protein, crude fiber and ash content and decrease in fat and carbohydrate contents. The cookies with 20% substitution each of DSF and SLP scored maximum for all the sensory quality attributes. On storage of such cookies in LDPE, HDPE and PP for 90 days at ambient temperature, the sensory quality attributes were decreased, but the cookies were acceptable. The HDPE was better packaging material than LDPE and PP with regard to sensory quality of cookies during storage. More... »
PAGES153-157
http://scigraph.springernature.com/pub.10.1007/s13197-011-0465-2
DOIhttp://dx.doi.org/10.1007/s13197-011-0465-2
DIMENSIONShttps://app.dimensions.ai/details/publication/pub.1029576446
PUBMEDhttps://www.ncbi.nlm.nih.gov/pubmed/24426062
JSON-LD is the canonical representation for SciGraph data.
TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT
[
{
"@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json",
"about": [
{
"id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/1103",
"inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/",
"name": "Clinical Sciences",
"type": "DefinedTerm"
},
{
"id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/11",
"inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/",
"name": "Medical and Health Sciences",
"type": "DefinedTerm"
}
],
"author": [
{
"affiliation": {
"alternateName": "Mahatma Phule Agricultural University",
"id": "https://www.grid.ac/institutes/grid.411557.3",
"name": [
"Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, 413722, Rahuri, India"
],
"type": "Organization"
},
"familyName": "Kulthe",
"givenName": "Amit Arjun",
"type": "Person"
},
{
"affiliation": {
"alternateName": "Mahatma Phule Agricultural University",
"id": "https://www.grid.ac/institutes/grid.411557.3",
"name": [
"Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, 413722, Rahuri, India"
],
"type": "Organization"
},
"familyName": "Pawar",
"givenName": "Vithal Deorao",
"id": "sg:person.0724014742.28",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0724014742.28"
],
"type": "Person"
},
{
"affiliation": {
"alternateName": "Mahatma Phule Agricultural University",
"id": "https://www.grid.ac/institutes/grid.411557.3",
"name": [
"Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, 413722, Rahuri, India"
],
"type": "Organization"
},
"familyName": "Kotecha",
"givenName": "Pramod Mohanlal",
"type": "Person"
},
{
"affiliation": {
"alternateName": "Mahatma Phule Agricultural University",
"id": "https://www.grid.ac/institutes/grid.411557.3",
"name": [
"Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, 413722, Rahuri, India"
],
"type": "Organization"
},
"familyName": "Chavan",
"givenName": "Uttam Dhyanu",
"id": "sg:person.0646354113.12",
"sameAs": [
"https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0646354113.12"
],
"type": "Person"
},
{
"affiliation": {
"alternateName": "Mahatma Phule Agricultural University",
"id": "https://www.grid.ac/institutes/grid.411557.3",
"name": [
"Department of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, 413722, Rahuri, India"
],
"type": "Organization"
},
"familyName": "Bansode",
"givenName": "Venkatraman Vishwanath",
"type": "Person"
}
],
"citation": [
{
"id": "https://doi.org/10.1016/b978-1-4832-0018-7.50012-x",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1015813209"
],
"type": "CreativeWork"
},
{
"id": "https://doi.org/10.1016/s0031-9422(01)00416-2",
"sameAs": [
"https://app.dimensions.ai/details/publication/pub.1050321736"
],
"type": "CreativeWork"
}
],
"datePublished": "2014-01",
"datePublishedReg": "2014-01-01",
"description": "Cookies high in proteins and low in calories were prepared by substituting wheat maida with defatted soy flour (DSF) at 0, 10, 15, 20 and 25% levels and sugar with stevia leaves powder (SLP) at 0, 15, 20, 25 and 30% levels using traditional creamery method. Cookies were evaluated for physico-chemical and sensory quality parameters. The thickness and hardness of cookies increased; weight, diameter, spread ratio and spread factor decreased with increasing levels of DSF while there was increase in protein, crude fiber and ash content and decrease in fat and carbohydrate contents. The cookies with 20% substitution each of DSF and SLP scored maximum for all the sensory quality attributes. On storage of such cookies in LDPE, HDPE and PP for 90\u00a0days at ambient temperature, the sensory quality attributes were decreased, but the cookies were acceptable. The HDPE was better packaging material than LDPE and PP with regard to sensory quality of cookies during storage. ",
"genre": "research_article",
"id": "sg:pub.10.1007/s13197-011-0465-2",
"inLanguage": [
"en"
],
"isAccessibleForFree": true,
"isPartOf": [
{
"id": "sg:journal.1006305",
"issn": [
"0022-1155",
"0975-8402"
],
"name": "Journal of Food Science and Technology",
"type": "Periodical"
},
{
"issueNumber": "1",
"type": "PublicationIssue"
},
{
"type": "PublicationVolume",
"volumeNumber": "51"
}
],
"name": "Development of high protein and low calorie cookies",
"pagination": "153-157",
"productId": [
{
"name": "readcube_id",
"type": "PropertyValue",
"value": [
"8ce5acfb89e4bef70c07c9f3533e6a5940169f0325f644006c9fb0b045658539"
]
},
{
"name": "pubmed_id",
"type": "PropertyValue",
"value": [
"24426062"
]
},
{
"name": "nlm_unique_id",
"type": "PropertyValue",
"value": [
"0056471"
]
},
{
"name": "doi",
"type": "PropertyValue",
"value": [
"10.1007/s13197-011-0465-2"
]
},
{
"name": "dimensions_id",
"type": "PropertyValue",
"value": [
"pub.1029576446"
]
}
],
"sameAs": [
"https://doi.org/10.1007/s13197-011-0465-2",
"https://app.dimensions.ai/details/publication/pub.1029576446"
],
"sdDataset": "articles",
"sdDatePublished": "2019-04-10T21:39",
"sdLicense": "https://scigraph.springernature.com/explorer/license/",
"sdPublisher": {
"name": "Springer Nature - SN SciGraph project",
"type": "Organization"
},
"sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8687_00000522.jsonl",
"type": "ScholarlyArticle",
"url": "http://link.springer.com/10.1007%2Fs13197-011-0465-2"
}
]
Download the RDF metadata as: json-ld nt turtle xml License info
JSON-LD is a popular format for linked data which is fully compatible with JSON.
curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s13197-011-0465-2'
N-Triples is a line-based linked data format ideal for batch operations.
curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s13197-011-0465-2'
Turtle is a human-readable linked data format.
curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s13197-011-0465-2'
RDF/XML is a standard XML format for linked data.
curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s13197-011-0465-2'
This table displays all metadata directly associated to this object as RDF triples.
100 TRIPLES
21 PREDICATES
31 URIs
21 LITERALS
9 BLANK NODES