The Indian Journal of Nutrition and Dietetics

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Development of β-Carotene Rich Noodles through Fortification of Mango Pulp


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1 Department of Food Science and Nutrition, Tamil Nadu Agricultural University, Madurai, India
     

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Today the topic of nutritionally enhanced foods with health benefits has become the mainstream among the media coverage and vital topic in nutrition research area, in this connection, significant progress has been made in the area of development of speciality foods. One of the nutritional problems encountered by the third world countries is vitamin A deficiency.
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  • Development of β-Carotene Rich Noodles through Fortification of Mango Pulp

Abstract Views: 260  |  PDF Views: 0

Authors

R. Vijayalakshmi
Department of Food Science and Nutrition, Tamil Nadu Agricultural University, Madurai, India
D. Malathi
Department of Food Science and Nutrition, Tamil Nadu Agricultural University, Madurai, India

Abstract


Today the topic of nutritionally enhanced foods with health benefits has become the mainstream among the media coverage and vital topic in nutrition research area, in this connection, significant progress has been made in the area of development of speciality foods. One of the nutritional problems encountered by the third world countries is vitamin A deficiency.