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Verma, Anjali
- Development and Sensory Evaluation of Value Added Products
Abstract Views :257 |
PDF Views:1
Authors
Vinita Singh
1,
Anjali Verma
1
Affiliations
1 Department of Food Science and Nutrition, College of Home Science, C.S.A. University of Agriculture and Technology, Kanpur (U.P.), IN
1 Department of Food Science and Nutrition, College of Home Science, C.S.A. University of Agriculture and Technology, Kanpur (U.P.), IN
Source
Food Science Research Journal, Vol 6, No 1 (2015), Pagination: 35-39Abstract
Maize is used as food, as feed for livestock and as raw material for industry The level of incorporation in developed products were T1(20%), T2(40%), T3(60%) and T4(80%). These products were analyzed for its organoleptic acceptability by panel members. This revealed that 60 per cent incorporated Laddoos and 60 per cent incorporated Namkeen had better quality in terms of taste and flavour, body and texture, colour and appearance and overall acceptability than control and other incorporated products. Analysis of variance revealed that 60 per cent incorporated Laddoos was liked extremely while 60 per cent incorporated namkeen was liked very much.Keywords
Zea Mays, Organolepetic Acceptability, Laddoos Namkeen.References
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- Uses and Nutritional Importance of Mushroom
Abstract Views :227 |
PDF Views:1
Authors
Affiliations
1 Department of Food and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
1 Department of Food and Nutrition, College of Home Science, Maharana Pratap University of Agriculture and Technology, Udaipur (Rajasthan), IN
Source
Food Science Research Journal, Vol 6, No 1 (2015), Pagination: 142-147Abstract
Mushrooms are basically fungi, which have a fleshy and spore-bearing fruiting body. Mushrooms have been consumed as a part of normal diet from thousand of year due to their nutritional value. Mushroom relatively higher in good quality protein, low in total fat, higher in polyunsaturated fatty acids enriched with large amount of carbohydrate, valuable amount of fibres, significant amount of water, soluble vitamins as well as minerals. Studies revealed that mushrooms as the right source of protein to fight protein malnutrition in the cereal-dependent developing countries like India. Mushroom have also anticancerous, hypolipidemic, hypocholesterolemic, hypoglycemic, hypotensive immonomodulatory, haemato protective properties including properties of lowering blood sugars and blood pressure, anti bacterial, anti-viral and anti-fungal properties. Keeping in view all the above facts, its consumption should be encouraged.Keywords
Mushroom, Fungi, Nutritional Value, Developing Countries.References
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