Manorama Kanuri's research while affiliated with Rajmata Vijayaraje Scindia Krishi Vishwa Vidyalaya (RVSKVV) and other places
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Publications (3)
Studies were carried out to replace Hydrogenated Fat (HF) with Rice Bran Oil (RBO) and two varieties of Rice Bran Oil Spread-RBOS1 and RBOS2 in the preparation of cake, cookies, piecrusts, muffins and doughnuts. Sensory evaluation of all the baked products prepared with HF, RBO, RBOS1 and RBOS2 was carried out using a 9 point hedonic score card and...
Studies were carried out to replace Hydrogenated Fat (HF) with Rice Bran Oil (RBO) and two varieties of Rice Bran Oil Spread - RBOS1 and RBOS2 in the preparation of cake. Sensory properties, Consumer studies, Scanning Electronic Microscopic (SEM) study and fatty acid estimation with reference to trans fatty acids of cake made with control and exper...
Studies were carried out to replace hydrogenated fat (HF) with rice bran oil (RBO) and two varieties of rice bran oil spread RBOS1 and RBOS2 in the preparation of cake. Physico–chemical properties, sensory properties, scanning electronic microscopic (SEM) study and fatty acid estimation with reference to trans fatty acids of cake made with control...
Citations
... Similar to the studies of Kaur et al. (2012), this study also concluded that 50% RBO substitution cookies are superior to normal shortening cookies with high sensorial acceptability and excellent physicochemical properties (Toan & Van, 2019). On the other hand, rice bran oil spread (RBOS) has similar nutritional properties with RBO to be ideal functional ingredient as an alternate shortening or allergicfree ingredients in some food products such as cakes, muffins, cookies, and granola (Bakota et al., 2014;Shaik et al., 2017Shaik et al., , 2018. ...
![[object Object]](https://i1.rgstatic.net/ii/profile.image/615590876151809-1523779710835_Q64/Kuna-Aparna.jpg)
... Similar to the studies of Kaur et al. (2012), this study also concluded that 50% RBO substitution cookies are superior to normal shortening cookies with high sensorial acceptability and excellent physicochemical properties (Toan & Van, 2019). On the other hand, rice bran oil spread (RBOS) has similar nutritional properties with RBO to be ideal functional ingredient as an alternate shortening or allergicfree ingredients in some food products such as cakes, muffins, cookies, and granola (Bakota et al., 2014;Shaik et al., 2017Shaik et al., , 2018. ...
