Consumer Preference on Cakes, Acceptability & Nutritional evaluation: Value addition of cakes using locally available foods is a possible venture for correcting micronutrient malnutrition - Couverture souple

Sowmiya, Sundar; Narayanan, Aruna

 
9783659378560: Consumer Preference on Cakes, Acceptability & Nutritional evaluation: Value addition of cakes using locally available foods is a possible venture for correcting micronutrient malnutrition
Couverture souple
ISBN 10 : 3659378569 ISBN 13 : 9783659378560
Editeur : LAP LAMBERT Academic Publishing, 2014

Synopsis

Food fortication using lotus stem and carrot powder was a successful project.Chocolate flavour (52%) was highly preferred by most respondents and the least preferred was strawberry (10%). Chocolate glaze icing was the most liked (68%) icing. Iron content was 80 and 5 mg/100g in Lotus stem powder and Carrot powder respectively. β carotene was 6875 and 543 µg/100g in Carrot powder and Lotus stem powder respectively. Lotus stem powder had a very high fibre (31.6 g) and carrot had a minimum content (1.46g), LSCK2 had the highest iron content (12.50mg/100g).20%lotus stem fortified cake (84.5%) and 15 %carrot powder fortified cakes (88 %)was the best acceptability .obtained the highest acceptability percentage. Cakes fortified with 15 percent carrot powder (CAOR1) registered the highest amount of β carotene i.e., 760 µg/100g. The acceptable cakes had a pH of 5.5 to 6.2.Crude fibre content was within the permissible limit. Acid insoluble ash was negligible in all cakes. The microbial count of the highly acceptable cakes was found to be within the satisfactory limit. No mold growth was observed in the highly acceptable cakes up to 5 days. The cost calculation showed minimal amount.

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Présentation de l'éditeur

Food fortication using lotus stem and carrot powder was a successful project.Chocolate flavour (52%) was highly preferred by most respondents and the least preferred was strawberry (10%). Chocolate glaze icing was the most liked (68%) icing. Iron content was 80 and 5 mg/100g in Lotus stem powder and Carrot powder respectively. β carotene was 6875 and 543 µg/100g in Carrot powder and Lotus stem powder respectively. Lotus stem powder had a very high fibre (31.6 g) and carrot had a minimum content (1.46g), LSCK2 had the highest iron content (12.50mg/100g).20%lotus stem fortified cake (84.5%) and 15 %carrot powder fortified cakes (88 %)was the best acceptability .obtained the highest acceptability percentage. Cakes fortified with 15 percent carrot powder (CAOR1) registered the highest amount of β carotene i.e., 760 µg/100g. The acceptable cakes had a pH of 5.5 to 6.2.Crude fibre content was within the permissible limit. Acid insoluble ash was negligible in all cakes. The microbial count of the highly acceptable cakes was found to be within the satisfactory limit. No mold growth was observed in the highly acceptable cakes up to 5 days. The cost calculation showed minimal amount.

Biographie de l'auteur

S.Sowmiya, a post graduate in Nutrition and a Gold medalist (UG) is employed as Nutritional Advisor for Abbott Nutrition INDIA. Dr.Aruna Narayanan is currently working as Associate professor, in the Department of Nutrition PSG college of Arts & Science INDIA. Iron deficiency anemia and Iron bio availability and millets are her specializations.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2014
Langue
anglais
ISBN 10 
3659378569
ISBN 13 
9783659378560
Reliure
Broché
Nombre de pages
128
Coordonnées du fabricant
non disponible
Personne responsable
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