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Organic food is becoming more and more popular, as people look for ways to live a healthier, pesticide-free, environmentally friendly, and sustainable lifestyle. Many people describe that organic produce tastes better, and it seems that better taste and greater freshness are major reasons why people choose organic. In this book, nutrient composition, functional and sensory characteristics of value added biscuits incorporating organically vs. inorganically produced wheat flour, chickpea, sesame seeds, brahmi, ashvgandha etc has been described. The sensory evaluation of the biscuits showed that the biscuits prepared from organically grown food ingredients had higher acceptability, than those prepared from inorganically grown food ingredients. Biscuits having organically grown food ingredients had significantly higher thickness and diameter and lower spread ratio than biscuits having inorganically grown food ingredient. Such value added biscuits are probably the best vehicles to carry the nutrients to meet the nutritional demand of common consumers. This work has been done by Dr. Savita Nehra under the guidance of Professor Neelam Khetarpaul.
| Autorius: | Neelam Khetarpaul, Savita Nehra, |
| Leidėjas: | LAP LAMBERT Academic Publishing |
| Išleidimo metai: | 2013 |
| Knygos puslapių skaičius: | 184 |
| ISBN-10: | 3659375411 |
| ISBN-13: | 9783659375415 |
| Formatas: | 220 x 150 x 12 mm. Knyga minkštu viršeliu |
| Kalba: | Anglų |
Parašykite atsiliepimą apie „Value Added Biscuits from Organically Produced Food Ingredients“
