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Milk, a highly nutritious food is an important source of high quality proteins and most of the essential vitamins and minerals required by the human body. Due to the lack of cold chain system and convenience associated with the use of milk in the traditional sweet products, good amount of the milk produced in the country are utilised for the same. Recently, there has been an increasing concern for health among the consumers leading to the increase demand for healthy foods. The snack foods available in the market are mainly prepared from starch rich foods and cereals grains especially potato and corn and have low nutritional density and high calorie and/or fat. The book provides the right formulation and processing conditions to develop low fat milk rings with high nutritional value, how it can be stored for longer period of time without refrigeration and how to estimate the production cost of the developed product.
| Autorius: | Lalawmpuii Hnialum, Dhananjay Kumar, Bhanu Pratap Singh, |
| Leidėjas: | LAP LAMBERT Academic Publishing |
| Išleidimo metai: | 2023 |
| Knygos puslapių skaičius: | 96 |
| ISBN-10: | 6205639513 |
| ISBN-13: | 9786205639511 |
| Formatas: | 220 x 150 x 6 mm. Knyga minkštu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „DEVELOPMENT AND QUALITY EVALUATION OF MILK RINGS: A SNACK: Optimization of processing conditions of milk rings and study of their storage stability“
