Probiotic Enriched Noodles and Bread from Fermented Cassava Flour
|
|
- Gerard Dean
- 5 years ago
- Views:
Transcription
1 Probiotics in Sustainable Food Production: Current Status and Future Prospects - Probiotic Foods 136 Probiotic Enriched Noodles and Bread from Fermented Cassava Flour P.S. Geetha, Susheela A. Thirumaran and I. Maheswari Abstract--- Cassava (Manihot esculenta, Crantz), also called manioc, tapioca or yucca, is one of the most important food crops in the humid tropics and ranks as one of the main crops in the tropical countries. But cassava roots contain some cyanide in the form of cyanogenic glucosides, notably the linamarine, which can constitute a poison for the consumers when roots are processed improperly. The cassava root was cleaned, peeled and chipped and fermented for 48 hours using mixed culture like Saccharomyces cerevisae and two Lactobacillus Spp. Cassava flour, refined wheat flour and defatted soy flour were used in different combinations to produce instant cassava noodles and bread. Chemical (proximate, free fatty acid, peroxide value) and sensory properties of the instant cassava-refined wheat flour-defatted soy flour incorporated noodles were analyzed. The result obtained from the proximate analysis showed that increase in percentage of cassava in the noodle sample gave an increase in the carbohydrate, ash and fiber content respectively. There were significant differences (P<0.05) in the sensory attributes (colour, aroma, appearance, flavor, taste and texture) of the instant fermented cassava - refined wheat flour defatted soybean flour samples. New and alternative nutritious breads, can be produced from fermented cassava flour fortified with 20 per cent defatted soy flour, using locally available margarine and bakers yeast which increase the loaf volume by 25%.Margarine reduced the extent of starch gelatinization rendering them less gummy. The calcium, phosphorus and iron content of bread was increased when compare to control bread. The very important essential amino acids like lysine and metheonine were also comparatively high in fermented cassava flour and defatted soy flour incorporated bread. Organoleptic characteristics revealed the crust and crumb colour and crumb appearance of bread was highly acceptable. The bread was highly acceptable by the consumers and has good keeping qualities.a noodle produced from 100% wheat flour (control) was the most acceptable product by the panelists. The calcium, phosphorus and iron content of noodles was increased when compare to control. The very important essential amino acids like lysine and metheonine were also comparatively high in fermented cassava flour and defatted soy flour incorporated noodles. Cooking time of developed noodles from composite flour (15-18 min) was significantly (p<0.01) higher than cooking time of branded noodles (9.3 min). Mean overall organoleptic score of developed noodle from composite flour was in the range of highly acceptable criteria (20-25). By all means, 20% level of defatted soy flour blend incorporation was found to be acceptable. I. INTRODUCTION R OOT and tuber crops are second only to cereals in importance as a global source of food carbohydrate. Hence, they are aptly categorized as energy rich food crops due to their high starch content. Root and tuber crops are an important component in the diversification of agriculture to provide Food, Nutrition and Environmental Security. The tuber crops are especially significant in many developing countries more particularly in humid tropics where they are staple food to nearly million people. The process of fermentation has been found to bring about number of changes in the biochemical characteristics of the tubers. The disadvantage of lower nutritive value in cassava fermented products can easily be overcome by incorporation of the deficient nutrients before consumption. To overcome the protein and essential amino acids deficiency, the legume flours are incorporated. Defatted soy flour (DSF) is the most widely used soy ingredient in the baking industry, because soy flour can bind and hold large amount of water P.S. Geetha, Assistant Professor, Dept. of FRM, Home Science College & Research Institute, TNAU, Madurai. geethafsn@gmail.com Susheela A.Thirumaran, Former Dean, Home Science College & Research Institute, TNAU, Madurai. I. Maheswari, Project Fellow, Dept. of FRM, Home Science College & Research Institute, TNAU, Madurai.
2 Probiotics in Sustainable Food Production: Current Status and Future Prospects - Probiotic Foods 137 through cooking process which is estimated to be more than three times of their weight in water (Porter and Skarra, 1999), It is the prime objective of this paper to anchor this research on the following specific objectives: 1. To standardize processes for cassava fermentation for sour flours. 2. To studying their nutritional and anti-nutritional characteristics 3. To develop the value added products from cassava sour flour II. MATERIALS AND METHODS Investigation were undertaken to study the Processing of value added fermented cassava base pulse flour incorporated products and study their quality in the Department of Food Science and Nutrition, Home Science College and Research Institute, Madurai, India. Fully matured, good quality cassava tubers were procured from the fields of Athur, Salem District in Tamil Nadu. The other items like refined wheat flour (RWF), DSF, black gram flour, vanaspathi, citric acid, ice cream ready-mix powder, corn flour, milk cream, oil and other minor groceries were purchased from the local market. The packaging materials, viz., brown paper bag, gunny bags, polyethylene pack of 100 and 200 gauges thickness (20 x 15 cm.), and plastic container (PET) (250 ml cap) were used for packing the products for conducting the storage study. The equipment used were Brabender farinograph, (OMG, Duisberg, West Germany), Brabender amylograph (Duisberg, West Germany). Extruder (Model Dolly) Bacterial Culture Selected microorganisms of Lactobacillus cellobiosus, Lactobacillus plantarum and Streptococcus lactis in lypolised form were obtained from the National Institute of Dairy Technology Kanpur and used. Processing of Flour Processing of Fermented Sour Cassava Flour (FSCF) The dried chips were powdered and passed through a 30-mesh sieve to get FSCF. Sieve Analysis of Flour The cassava flour, refined wheat flour, defatted soy flour were sieved through a series of sieves viz., Bs. 60, 80, 100, 120 and 200. The percentage of flour, which passed through each sieve, was calculated. Formula for Extruded Products Based on the studies conducted earlier by Thirumaran Susheela (1993), a formula for the extruded products was developed. Cassava flour and Refined Wheat Flour were mixed in three ratios namely 1:3, 1:1
3 Probiotics in Sustainable Food Production: Current Status and Future Prospects - Probiotic Foods 138 and 3:1. To the selected base of 1:3 and 1:1 DSF was incorporated at 15, 20, 25 and 30 per cent levels. Thus the formula for noodles was developed. To the first base the DSF was incorporated at 15, 20, 25 and 30 per cent levels and was reported. Processing of Noodles Fermented Cassava Based Bread (FSCF) Along with FSCF and RWF, DSF was incorporated (15-30 percent) while preparing bread, bun and biscuits. The proportion of ingredients used (formula development) for each treatment. Determination of Farinograph Characteristic of the Flour The procedure suggested by Venkateswara Rao and Haridas Rao (1993) was followed. Farinograph records the resistance offered by a dough to the mixing blades during a prolonged and relative gentile mixing at a constant temperature by transmitting the resistance to the dynometer. The dynometer, in turn is connected to a lever and scale system and to a pen which traces a curve called farinogram. Amylograph characteristics of the flour The procedure suggested by Venkateswara Rao and Haridas RAo (1993) was adopted. Determination of Fat and Water Absorption Fat and water absorption capacity of FSCF blends were measured by the method described by Sharma (1985) with slight modifications. Physical characteristics of the processed cassava products such as Sieve analysis, Gelatinization time and temperature, Rheologcal characteristics of flour were also done. Breaking Strength of Noodles To study the breaking strength of noodles, a simple technique was developed. A noodle strip of 6.00 cm length was taken and its ends were tied horizontally to the supporting stand at about 15cm above the ground level. A known weight (5, 10 and 20g) was dropped on the tied strip at different heights. When the noodle strip breaks, the breaking strength of the noodles was recorded as Y cm. It was analysed periodically. Storage Studies Two numbers of bread and noodles were packed in each packaging material, viz., low density polyethylene bags and high density polyethylene bags and kept in storage for a period of one month at room temperature and their chemical constituents were analysed. Hundred gram of noodles of base-i and Base-II were packed separately in Low Density PolyEthylene (LDPE) and High Density PolyEthylene (HDPE) bags and stored for a period of six months at room temperature (32-36 o C, per cent RH) to study their storage stability.
4 Probiotics in Sustainable Food Production: Current Status and Future Prospects - Probiotic Foods 139 Cooking Quality of Extruded Products Cooking quality of the stored noodles was tested. The parameters such as cooking time, cooked volume, cooked weight and water absorption were studied by following the method described by Singh et al. (1980). III. RESULTS AND DISCUSSION Farinograph studies in base-i and base-ii, 25:75, 50:50 and per cent incorporation of DSF blends were evaluated. Water absorption index of the control (T0) was observed as 63.0 ml. in base-i, T1 and T5 values noted were 85 and 95 ml each. In base-ii, both T6 and T10 had 90 and 100 ml each (Fig.1 to 4) Fig. 1 Fig. 2 Fig. 3 Fig. 4 Fermentation influenced the functional properties exhibited by the soybean flour, particularly in swelling, water and oil absorption. The control flour with a crude protein content of 10 per cent showed a water absorption capacity of 13 per cent. While the cassava flour with a crude protein content of about two per cent showed a water absorption value of 21 per cent. It is evident that though protein had been associated with water binding properties in flours, the non-protein components play an important role. The presence of starch, which is hydrophilic polymer, in the cassava may have contributed appreciably to the high water absorption capacity exhibited by the flour despite its low protein content. The bakery product bread was packed in LDPE and HDPE packaging materials and stored at room temperature to study the storage behaviours, viz., chemical changes, microbial load and consumer acceptability. The statistically analysed data are presented and discussed. PHYSICAL Characteristics of Bread and Noodles The bulk density of control bread was g / cc. For various treatments it ranged between to g/cc for bread. The data clearly indicated that addition of DSF resulted in the increase in weight and reduction in volume in bread. The cooking quality was observed for water absorption, cooked volume, cooking time, solid loss and rehydration characteristics. Initial samples of control noodles showed a value of ml, which changed to 318.oo and ml for the samples irrespective of packaging materials at the end of storage. The mean values for DSF incorporated processed noodles ranged from to ml for base-i and to ml for base-ii. The cooked volume of the noodles increased as the level of noodles was 213 whereas for base-i it ranged from 228 to 290 and fro base-ii 220 to 283 ml. The mean cooking time ranged from to for base-ii to minutes. The solid loss of the noodles increased when the DSF level were increased. Maximum solid loss was up to g per cent. The rehydration ratio also increased with the increase in DSF substitution. The mean value of base-i and base-ii was ranged from 9.70, to and to ml respectively. All the cooking qualities showed highly significant difference between treatments and packaging materials during storage period.
5 Probiotics in Sustainable Food Production: Current Status and Future Prospects - Probiotic Foods 140 Plate 2: Bread Plate 1: Noodles Chemical Analysis The moisture content of bread samples were gradually found to increase when the level of DSF was increased. The moisture content of control bread and bun was and per cent while it ranged between and per cent in base-i, and and per cent in base II in bread. The moisture content of the bun ranged between and per cent in base I and and per cent in base- II. A gradual increase in the moisture content was observed in all the noodle samples packed in different packaging materials stored at room temperature throughout the storage period. It ranged between , to and to for control base I and base-ii respectively. The protein contents of the control bread was g per cent. The values for base-i and base-ii ranged from to and 7.03 to g percent. It was noticed that at 30 per cent level of DSF, the protein contents of bread increased by about per cent when compared to control. The mean protein content of the noodles showed increased values with increased DSF incorporation levels. The 25 and 30 per cent incorporations showed minimal differences and there was no significant difference. The T4 and T5 in base -I blends and T9 and T10 in base-ii blends were on par with each other and the values ranged from to and to g per cent respectively. The lowest level of and per cent was exhibited by 25:75 and 50:50 plain cassava and refined wheat flour processed noodles. Fig.5: Changes in Protein (g%) Content of Bread during Storage The total sugar content of the bread was for control; to for base-i and to g per cent for base-ii. The data on total sugar content of freshly prepared noodles showed a steady increase and had mean values of for control, to for base-i and to g per cent for base-ii. A highly significant difference in the total sugar content of noodles was observed in respect of treatments and storage period. The initial reducing sugar content of bread for control sample was 5.40 per cent. For the base-i bread, the values ranged from 4.50 to 7.51 g per cent and base-ii, the values ranged from 8.51 to g per cent. As the difference in increase of reducing sugar was very meager, it would not have any influence in baking quality. The initially no change was observed in the reducing sugar content of the noodles. A slight increase was noticed from 60 th day of noodles storage packed in HDPE and LDPE packs. The reducing sugar content of noodles ranged from 6.96 to for base-i and 6.58 to g per cent for base-ii. The data revealed a highly significant difference in the reducing sugar content of noodles between treatments, packaging materials and period of storage.
6 Probiotics in Sustainable Food Production: Current Status and Future Prospects - Probiotic Foods 141 The calcium content of bread was increased gradually at each incremental addition of DSF. The calcium content of control bread was mg per cent. In treatments, the values ranged from to and to g per cent in base-i and base-ii respectively. Phosphorus content of bread also showed an increasing trend. The iron content slightly ranged high when compared to control for bread. The control bread showed values of 8.50, while the same in base-i was 5.90 to and in base-ii 4.00 to mg per cent. The calcium content in general increased after storage. It might be due to the breakdown of complex compounds and decrease of moisture content. It ranged from 44 to 118 for base-i and 57 to 142 mg per cent for base-ii noodles. The minimum was exhibited by plain RWF noodles (24 mg per cent) and the maximum by DSF incorporated noodles. A range of to for base-i and to mg per cent for base-ii were observed. The control RWF noodles exhibited a value of mg per cent. Phosphoorus content also increased except in T 1 and T6. This could also be attributed as to the calcium. The minimum iron content was exhibited by RWF noodles whereas the maximum (6.28 mg per cent) by 30 per cent DSF incorporated noodles. Similarly the value ranged between 2.06 to 4.16 for base-i and 3.24 to 6.28 mg per cent for base-ii. Under shelf condition of the mineral content of noodles remained unchanged in some of the treatment whereas it was high and slightly reduced in others. The lysine content of bread was mg per cent in control, whereas the same for bread in base-i and base-ii respectively ranged from to and to The methionine content of bread showed the values of mg per cent for control, to for base-i and to mg per cent for base-ii respectively. The amino acids content showed that the lysine and methionine contents respectively ranged from and for control samples, to and to mg/g N of lysine for base-i and base-ii and to and to mg/g N of methionine for base-i and base-ii processed noodles. The lysine content increased and methionine content decreased compared to control. Microbial Load Fig.6 Fig.7 Fig. 6 & 7: Amino Acid Pattern in Noodles (Methionine and lysine) The initial fungal and yeast count for bread was analysed by using 10-4 dilution. The counts ranged between 00 and 03 according to treatment irrespective of the packaging materials. Presence of yeast population was noted in all the stored noodle samples. The maximum and minimum count of fungi was found to be 4 x 10-4 and 1 x 10-4 cells /g which were within the tolerable limits. Organoleptic Characteristics The bread supplemented up to 20 per cent DSF was well liked by 93 per cent of the respondents. The overall acceptability value of noodles was found to be 8.56 for base-i and 8.30 for base-ii processed noodles. The shelf life of DSF incorporated bread 4 days and all the treatment of the noodles can be stored up to 6 months.
7 Probiotics in Sustainable Food Production: Current Status and Future Prospects - Probiotic Foods 142 IV. CONCLUSION From this study, it is concluded that cassava fermentation is an advantageous proposition in reducing the toxicity due to cyanide, improving the functional properties of resultant starch and imparting flavor and taste. The cost of protein rich legume incorporated noodles was lesser compared to control noodles and can be advocated for commercial productions. The present study also established that the noodles available in the market also found to be much higher than the different indigenous types of extruded noodles. RECOMMENDATIONS Supplementation of fermented cassava with protein rich food can definitely be used to upgrade cassava as a Value Added Food Product (VAFP), pave way for consumption to a much larger extent and thereby Nutritional Security can be sustained among under privileged people especially in the under developed countries. This can be achieved through identification of more number of protein rich locally available energy rich native crops. REFERENCES [1] Acquistucei, R The Maillard reaction in pasta, Preliminary classification by multivariate techniques. Cer. Chem. 20(7): [2] Akingbala, J.O., G.B.Ogunticen, and O.A.Sobanke, Physico-chemical properties of yam flour substituted with soy flour. Plant food and human nutrition, 48: [3] Goyle, A and M.Mathur, Sensory evaluation and acceptability of breads prepared from refined wheat and soy bean flours. The Indian Journal of Nutritional dietetics, 36: [4] Samuel, A., Studies on the development of cereal millets pulse based bakery products. M.Sc. Thesis (unpub), Home Science College, Agricultural College & Research Institute, TamilNadu Agricultural University, Madurai. [5] Dixit, H., S.S.Shukla, S.Shrivastava and Y.K.Sharma, Studies on soy dhal flour blends and the shelf life of soy dhal. Ind. J. Nutr. Dietet. 23(10): [6] Falcone and Phillips, Development of extruded products based with locally available cereal and pulse flour. Food and Nutrition Bulletin, 17(20): [7] Indrani, D.G., D.Savithri and G.Venkateshwara Rao, Effect of defatted soy flour on the quality of bun. FSTA., 32(10): 670. [8] Mestress, C., P.Collanna and A.Baleon Characteristics of starch network within rice flours noodles and mung bean starch vermicelli. Starche/Starke, 68(9): [9] Mponda, G.T., Cassava and soybean flours and resting time effects on sensory and physical characteristics of reconstituted mionda. J. Sci. Food and Agriculture, 96(2): [10] Porter, M.A and L.L.Skarra, Reducing cost through inclusion of soy flour in breads. Cereal Food World 44(9): [11] Roulet, M.C., Solubilisation of sugar beet pulp cell wall poly sacchrides by extrusion cooking. Lebnasm. Wiss Unite Technology. (Paris) 24: [12] Sahare, G.M., P.M.Kolicha and S.S.Kadam, Effect of incorporation of defatted soybean meal on organoleptic nutritional properties of bakery products. Beverage and Food World, 26(6): 36.
Nutritional quality evaluation of Rice bean flour based Boondi
2019; 8(1): 93-97 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2019; 8(1): 93-97 Received: 10-11-2018 Accepted: 11-12-2018 S Sharma YS Dhaliwal Ranjana Verma Correspondence S Sharma Nutritional quality evaluation
More informationStudy on physico-chemical analysis for the development of multi grain flour biscuits
2017; SP1: 430-434 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2017; SP1: 430-434 Amit Kumar University, Gajraula, Uttar Pradesh, India S.K. Goyal KVK, Institute of Agril. Scs., RGSC, BHU, Barkachha, Mirzapur,
More informationQUALITY EVALUATION OF SORGHUM- BASED COMPLEMENTARY FOOD MIXES Vandana Sati 1 and Dr. Vishakha Singh 2
International Journal of Science, Environment and Technology, Vol. 6, No 1, 2017, 119 124 ISSN 2278-3687 (O) 2277-663X (P) QUALITY EVALUATION OF SORGHUM- BASED COMPLEMENTARY FOOD MIXES Vandana Sati 1 and
More informationA study on formulation, evaluation and analysis of soya-idli
ISSN: 2347-3215 Volume 3 Number 4 (April-2015) pp. 145-150 www.ijcrar.com A study on formulation, evaluation and analysis of soya-idli Hotkar Dhanashree 1*, S.K.Danga 2, M.S.W.Rais Patel 3 and Babita Singh
More informationInfluence of Initial Moisture Content on Some Proximate Quality Attributes of Packaged Gari in Storage. Adejumo, B. A.
IJABR Vol. 4(1&2): 32-38 (2012) Original Article Influence of Initial Moisture Content on Some Proximate Quality Attributes of Packaged Gari in Storage Adejumo, B. A. Department of Agricultural and Bioresources
More informationNUTRITIONAL EVALUATION OF SORGHUM AND CHICKPEA INCORPORATED VALUE ADDED PRODUCTS
J. Dairying, Foods & H.S., 28 (3/4) : 181-185, 2009 AGRICULTURAL RESEARCH COMMUNICATION CENTRE www.arccjournals.com / indianjournals.com NUTRITIONAL EVALUATION OF SORGHUM AND CHICKPEA INCORPORATED VALUE
More informationFORMULATION AND PROXIMATE ANALYSIS OF SOYA FLOUR CARROT POMACE BISCUITS
FORMULATION AND PROXIMATE ANALYSIS OF SOYA FLOUR CARROT POMACE BISCUITS SUNITHA.V.S.B Department of Food chemistry and Nutrition, CFST, Bapatla SINDHU Department of Food Science and Technology, CFST, Bapatla
More informationNutritional Assessment of Healthy Cakes Developed Using Partially Defatted Peanut Flour
Research Article Nutritional Assessment of Healthy Cakes Developed Using Partially Defatted Peanut Flour Kripa Seth* and Anita Kochhar Department of Food and Nutrition, College of Home Science, Punjab
More informationUse of Defatted Coconut Flour as a Source of Protein and Dietary Fibre in Wheat Biscuits
Use of Defatted Coconut Flour as a Source of Protein and Dietary Fibre in Wheat Biscuits N.Sujirtha 1, T.Mahendran 2 Temporary Assistant Lecturer, Department of Agricultural Chemistry, Eastern University,
More informationMICROBIOLOGICAL QUALITY OF COW MILK SHRIKHAND BLENDED WITH SAPOTA PULP
MICROBIOLOGICAL QUALITY OF COW MILK SHRIKHAND BLENDED WITH SAPOTA PULP * Karche R.V., Thakare V.M., Bhagat A.V. and Shirsath S.A. Department of Animal Husbandry and Dairying, Akola, Dr. PDKV, Akola (MS)-
More informationWhole Grain Kernel Diagram
Whole Grain Kernel Diagram Bran is the outer layer and is rich in fiber, B vitamins, trace minerals and other healthpromoting substances called phytochemicals. The germ provides nourishment for the seed
More informationDisney Nutrition Guidelines Criteria
Disney Nutrition Guidelines Criteria e u r o p e, middle east and africa at a glance: The Nutrition Guidelines criteria were developed with the help of nutrition experts and informed by best-in-class science-based
More informationINCREASING WHOLE GRAIN INTAKE : A TECHNICAL PERSPECTIVE
INCREASING WHOLE GRAIN INTAKE : A TECHNICAL PERSPECTIVE Prof Dr Ir Sugiyono MAppSc. Dept Food Science and Technology Bogor Agricultural University Mobile : 0812 1318 058 Email : sugiyono@ipb.ac.id Outline
More informationDevelopment of value added fruit jams
FOOD SCIENCE RESEARCH PAPER RESEARCH JOURNAL e ISSN-2230-9403 Visit us : www.researchjournal.co.in Volume 8 Issue 1 April, 2017 1-6 DOI : 10.15740/HAS/FSRJ/8.1/1-6 Development of value added fruit jams
More informationWorld Congress on Root and Tuber Crops Nanning, Guangxi, China, January 18-22, 2016
Production & Quality Evaluation of Cookies Enriched with β-carotene by Blending Orange- Fleshed Sweet Potato & Wheat Flours for Alleviation of Nutritional Insecurity Temesgen Laelago, Abebe Haile, Tigist
More informationDevelopment of nutrient rich noodles by supplementation with malted ragi flour
(2012) Development of nutrient rich noodles by supplementation with malted ragi Kulkarni S. S., Desai A. D., Ranveer R. C. and * Sahoo A. K. Department of Food Science and Technology, Shivaji University,
More informationInternational Journal of Science, Environment and Technology, Vol. 6, No 4, 2017,
International Journal of Science, Environment and Technology, Vol. 6, No 4, 2017, 2576 2580 ISSN 2278-3687 (O) 2277-663X (P) SENSORY EVALUATION OF FOXTAIL MILLET INCORPORATED SUGAR FREE ICE CREAM G.M.
More informationIncorporation of Oat, Psyllium and Barley Fibers: Effect on Baking Quality, Sensory Properties and Shelf Life of Bread
doi: 10.14355/ijepr.2014.0303.02 Incorporation of Oat, Psyllium and Barley Fibers: Effect on Baking Quality, Sensory Properties and Shelf Life of Bread Bhise S R 1, Kaur A 2 1,2 Department of Food Science
More informationThe Science of Maryland Agriculture
Edition 3 (2016) GOAL STATEMENT: Students will understand the important food and non-food uses of the major grains grown in Maryland. OBJECTIVES: Students will identify several types of grains grown in
More informationProcess optimization of gluten free cookies using cassava flour
ISSN: 2455-4898 Impact Factor: RJIF 5.14 www.foodsciencejournal.com Volume 2; Issue 5; September 2017; Page No. 190-195 Process optimization of gluten free cookies using cassava flour Tanya Chakrabarti,
More informationCHAPTER I INTRODUCTION
CHAPTER I INTRODUCTION Food fermentation has been in existence since ancient times. Though fermentation was defined in various ways, in simple terms it may be defined as a process for the production of
More informationEffect of nutritional, physiochemical and sensory properties on the development of bread with incorporation of wheat grass powder
International Journal of Food Science and Nutrition ISSN: 2455-4898 Impact Factor: RJIF 5.14 www.foodsciencejournal.com Volume 2; Issue 6; November 2017; Page No. 109-114 Effect of nutritional, physiochemical
More informationUGRC 145: FOOD AND NUTRITION IN EVERYDAY LIFE
UGRC 145: FOOD AND NUTRITION IN EVERYDAY LIFE Session 6 FOOD RESOURCES Lecturer: PROF. MATILDA STEINER-ASIEDU, SBS, CBAS; University of Ghana, Email: tillysteiner@gmail.com College of Education School
More informationGUIDE TO HEALTHY SHOPPING WITH DIABETES FOR MORE INFORMATION, VISIT CDIABETES.COM: THE COSTCO DIABETES WEBSITE
GUIDE TO HEALTHY SHOPPING WITH DIABETES Please note: Product selection may vary between Costco Wholesale locations DIVIDE YOUR CART. MAKE HEALTHIER FOOD CHOICES. Apply MyPlate principles to your cart.
More informationOUR VISION To be a leader in cassava processing in Africa, working together with small-holder farmers.
WHO WE ARE DADTCO Philafrica is a manufacturer of cassava-based products. Our innovative mobile processing plants are adapted to the African rural circumstances. Cassava is the major starchy food crop
More informationSelenoExcell Food & Beverage Product Guide
SelenoExcell Food & Beverage Product Guide is a high potency (1,200 mcg/g), 100% organically bound selenium yeast product. As a natural nutritional food source, yeast replicates the mineral conversion
More informationINDUSTRY PERSPECTIVE: CHALLENGES OF REDUCING SUGAR AND USING SWEETENERS DR KAVITA KARNIK, PRINCIPAL SCIENTIST (GLOBAL NUTRITION)
INDUSTRY PERSPECTIVE: CHALLENGES OF REDUCING SUGAR AND USING SWEETENERS DR KAVITA KARNIK, PRINCIPAL SCIENTIST (GLOBAL NUTRITION) AGENDA Why is calorie reduction needed? Problem and changing picture Challenges
More informationChapter 2. Planning a Healthy Diet
Chapter 2 Planning a Healthy Diet Principles and Guidelines Diet Planning Principles Adequacy Sufficient energy Adequate nutrients for healthy people Balance Enough but not too much kcalorie (energy) control
More informationFormulation and Demonstration of High Nutrient Density Foods to Adhidravidar Mothers
Kamla-Raj 2011 Stud Home Comm Sci, 5(1): 45-50 (2011) Formulation and Demonstration of High Nutrient Density Foods to Adhidravidar Mothers P.Nazni * and C. Sureshkumar Department of Food Science, Periyar
More informationAnnex F: Guidelines on Formulated Supplementary Foods for Older Infants and Young Children
247 Annex F: Guidelines on Formulated Supplementary Foods for Older Infants and Young Children (FAO/WHO 1994 Food Standards Program Codex Alimentarious Commission) 1. PURPOSE To provide guidance on nutritional
More informationJournal of Agriculture and Social Research (JASR) VOL. 10, No. 2, 2010
ACCEPTABILITY OF BREAD PRODUCED FROM HAUSA-POTATO AND SWEETPOTATO COMPOSITE FLOURS *ANIEDU, C. AND AGUGO, U.A. National Root Crops Research Institute (NRCRI), Umudike, PMB 7006, Umuahia, Abia State, Nigeria.
More informationProducts Detailed Tests/Clause No Standards/Tests Method Sample Preparation LABORATORY: CONSUMER PRODUCTS LABORATORY Beehoon
Beehoon MS 955 : 2011 (Rice Vermicelli) 2. Total Ash 3. Total Protein 4. Crude Fibre 5. Cooking Test : Total Solid in Gruel Butter/Recombined Butter 1. Milk Fat MS 242 : 1988 8 X 250 g 3. Salt 4. Non-Fat
More informationFormulation and Standardization of Protein Rich Herbal Biscuits. Komal Srivastava 1* and Meera Raman 2. Abstract
Volume: 3; Issue: 4; April-2017; pp 1229-1237. ISSN: 2454-5422 Formulation and Standardization of Protein Rich Herbal Biscuits Komal Srivastava 1* and Meera Raman 2 1 Senior Dietician, Apollo Gleneagles
More informationPreparation of value added products from dehydrated bathua leaves (Chenopodium album Linn.)
, Vol. 6(1), 2007, pp.6-10 Research Article Preparation of value added products from dehydrated bathua leaves (Chenopodium album Linn.) L Singh 1, N Yadav 1, A R Kumar 1 *, A K Gupta 2, J Chacko 3, K Parvin
More informationQuality Evaluation of Composite Bread Produced from Wheat, Cassava, Plantain, Corn and Soy-bean Flour Blends
American Journal of Food Science and Nutrition 2017; 4(4): 42-47 http://www.aascit.org/journal/ajfsn ISSN: 2375-3935 Quality Evaluation of Composite Bread Produced from Wheat, Cassava, Plantain, Corn and
More informationThe Six Essential Nutrient Groups:
The Six Essential Nutrient Groups: Water: Water transports other nutrients to cells, carries wastes away, aids digestion and more. It makes up more than half your weight. SOURCES: water; juices and
More informationINTRODUCTION. CODEX STANDARD FOR PROCESSED CEREAL-BASED FOODS FOR INFANTS AND CHILDREN 1 CODEX STAN (amended 1985, 1987, 1989, 1991)
CODEX STAN 74 Page 1 of 7 INTRODUCTION The Codex Standard for Processed Cereal-Based Foods for Infants and Children was adopted by the Codex Alimentarius Commission at its 11th Session in 1976. In 1983,
More informationDRAFT TANZANIA STANDARD
TBS/AFDC 15(5065) P3 DRAFT TANZANIA STANDARD Buns Specification TANZANIA BUREAU OF STANDARD 0 Foreword This Tanzania standard stipulates the compositional requirements for all buns marketed in Tanzania.
More informationProcessing of Banana Blossom and its Application in Food Product
International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 08 (2018) ` Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2018.708.140
More information(Unofficial) (Mr. Pradit Sinthawanarong) Minister of Public Health
(Unofficial) Notification of the Ministry of Public Health (No.364) B.E.2556 (2013) Re: Standards for Pathogenic Microorganisms in Food --------------------------------------------------- It deems appropriate
More informationPROCESSING AND PRESERVATION OF PAPAYA JAM
J. Sci. Technol. (Dinajpur) Vol. 6:37-41 (2008) ISSN 1994-0386 PROCESSING AND PRESERVATION OF PAPAYA JAM M.S. Mahomud 1, K.N. Pervin 2, N. Gupta 2, M.A. Ali 3 and M.R. Amin 4 ABSTRACT The fresh papaya
More informationClean Label, Whole Fruit for Texture & Nutrition. Rhonda Witwer Vice President, Marketing & Business Dev. Wednesday, March 28, 2018
1 Clean Label, Whole Fruit for Texture & Nutrition Rhonda Witwer Vice President, Marketing & Business Dev. Wednesday, March 28, 2018 2 All-Natural, Whole Food Fruit for Clean Label & Health - The functionality
More informationFormulating for Increased Satiety
September 30, 2014 Westin Hotel, Itasca, Illinois, USA Formulating for Increased Satiety Elizabeth Arndt, Research Fellow, Formerly with ConAgra Mills, Inc. Food Factors Affecting Satiety Composition Properties
More informationBanana (Musa sapientum var. Cavendish) Flour As Wheat Flour Extender in Selected Bakery Products
Banana (Musa sapientum var. Cavendish) Flour As Wheat Flour Extender in Selected Bakery Products Maria Ligaya T. Braganza, Ed.D.* School of Food Science and Technology The Philippine Women s University
More informationHealthy cereal-based snacks from byproducts of the malting and fruit processing industries. Eimear Gallagher Teagasc Food Research Centre, Ashtown
Healthy cereal-based snacks from byproducts of the malting and fruit processing industries Eimear Gallagher Teagasc Food Research Centre, Ashtown Background to the project Millions of tonnes of by-products
More informationCarbohydrates GRAINS 2. FRUITS VEGETABLES PLANT PROVIDE ENERGY FOUR
Carbohydrates Carbohydrates 1. We get most of our carbohydrates from the GRAINS group. 2. FRUITS and VEGETABLES are also a good source of carbohydrates. 3. Almost all of our carbohydrates come from PLANT
More informationId entifying Whole Grain-Rich
Id entifying Whole Grain-Rich Is as easy as One... Two... Three... One... Food is labeled as Whole Wheat. If the packaging has Whole Wheat anywhere on the package (not just Whole Grain), then look no further.
More informationStandardization and Evaluation of Probiotic Shrikhand
International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 11 (2017) pp. 41-47 Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2017.611.005
More informationPhysico - Chemical and Sensory Characteristics of Carrot Pomace Powder Enriched Defatted Soyflour Fortified Biscuits
International Journal of Scientific and Research Publications, Volume 2, Issue 8, August 2012 1 Physico - Chemical and Sensory Characteristics of Carrot Pomace Powder Enriched Defatted Soyflour Fortified
More informationDURATION: 3 HOURS TOTAL MARKS: 120. Internal Examiner: Dr. M Siwela. Internal Moderator: Dr. A. van Onselen
DURATION: 3 HOURS TOTAL MARKS: 120 Internal Examiner: Dr. M Siwela Internal Moderator: Dr. A. van Onselen NOTE: THIS PAPER CONSISTS OF SIX (6) PAGES. PLEASE SEE THAT YOU HAVE THEM ALL. INSTRUCTIONS 1.
More informationStudies on keeping quality of Shrikhand prepared from buffalo milk blended with soymilk
RESEARCH ARTICLE FOOD SCIENCE RESEARCH JOURNAL; Volume 2 Issue 2 (October, 2011) Page : 205-210 Received : August, 2011; Accepted : September, 2011 Studies on keeping quality of Shrikh prepared from buffalo
More informationAim for a healthy weight. Be physically active each day.
Diet Principles and Dietary these two items should be considered each time we make a choice of what goes into our mouth Guidelines Diet Planning 6 basic diet planning principles adequacy enough energy
More informationEffect of Storage Conditions and Packaging on Sensory Evaluation of Rice
International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 6 Number 10 (2017) pp. 1219-1230 Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2017.610.147
More informationUlrick&Short. Technical Briefing Replacing Milk Solids. starches flours fibres proteins. Technically the Best
Ulrick&Short Technically the Best Technical Briefing Replacing Milk Solids starches flours fibres proteins Ulrick&Short Technically the Best Replacing Milk Solids Milk solids are what is left after all
More informationDevelopment of value added papaya and pineapple jams
FOOD SCIENCE RESEARCH PAPER RESEARCH JOURNAL e ISSN-2230-9403 Visit us : www.researchjournal.co.in Volume 8 Issue 1 April, 2017 76-82 DOI : 10.15740/HAS/FSRJ/8.1/76-82 Development of value added papaya
More informationCitri-Fi Clean Label Solution
Citri-Fi Clean Label Solution Topics Market Review Fiberstar and Citri-Fi Review Clean Label Citri-Fi Portfolio Technical Review Commercial Successes Recap/Summary Contact Information Questions/Answers
More informationSUBSTITUTION OF WHEAT FLOUR FOR CASSAVA FLOUR IN THE MANUFACTURE OF BEEF SAUSAGE
1 SUBSTITUTION OF WHEAT FLOUR FOR CASSAVA FLOUR IN THE MANUFACTURE OF BEEF SAUSAGE ABSTRACT SS ABIOLA AND OO EWEBAJO An experiment was conducted to investigate the effects of substituting wheat flour (WF)
More informationNUTRITIONAL PROFILING OF RICE BRAN AND VEGETABLE POMACE POWDERS INCORPORATED EXTRUDATES
NUTRITIONAL PROFILING OF RICE BRAN AND VEGETABLE POMACE POWDERS INCORPORATED EXTRUDATES 1 Bhagya Lakshmi, N., 1* Jessie Suneetha, W., 1 Uma Maheswari, K., 2 Neeraja Prabhakar, B. & 1 Anila Kumari, B. 1
More informationNOODLES AS HEALTHY FOOD
NOODLES AS HEALTHY FOOD Joyce R. Tobias, MSChem., Cecilia S. Quindara, Mario C. Cabagbag and Alfee B. Capule ABSTRACT Background: The Food and Nutrition Research Institute of the Department of Science
More informationThe Lunch Box. Learning From Labels
Learning From Labels Handout B The Lunch Box Food labels can help you choose healthy foods for your child s lunch. Today s food labels provide information about ingredients and nutrient content. Read the
More informationOrganoleptic and chemical characteristics of soybean and pomegranate peel powder supplemented cakes
2018; 7(2): 35-39 E-ISSN: 2278-4136 P-ISSN: 2349-8234 JPP 2018; 7(2): 35-39 Received: 21-01-2018 Accepted: 23-02-2018 Ganeshan Tharshini Veenu Sangwan Suman Organoleptic and chemical characteristics of
More informationHEALTHY EATING. What you need to know for a long and healthy life. March National Nutrition Month
HEALTHY EATING What you need to know for a long and healthy life March National Nutrition Month 890246 This presentation is for informational purposes only. Material within this presentation should not
More informationDevelopment and Sensory Evaluation of Value Added Products Incorporating Partially Defatted Peanut Cake Flour and Powdered Greens
Research Article Development and Sensory Evaluation of Value Added Products Incorporating Partially Defatted Peanut Cake Flour and Powdered Greens T Bindhya Dhanesh* and Anita Kochhar Department of Food
More informationHow does your body use nutrients?
How does your body use nutrients? As an energy source To heal, build and repair tissue To sustain growth To help transport oxygen to cells To regulate body functions What are carbohydrates? Starches and
More informationLOW-GLYCEMIC INDEX USING PULSE INGREDIENTS NORTHERN PULSE GROWERS ASSOCIATION
LOW-GLYCEMIC INDEX USING PULSE INGREDIENTS NORTHERN PULSE GROWERS ASSOCIATION THE FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS DECLARED 2016 THE INTERNATIONAL YEAR OF PULSES DEVELOPMENT OF LOW-GLYCEMIC
More informationPet Food Kibble Preservation 2018 Jim Mann
Pet Food Kibble Preservation 2018 Jim Mann KEMIN IS ASSURANCE Kemin s Involvement in Pet Food Supply Chain Slaughter Houses Renderers Field Fresh/Frozen Meat Collectors Crops KIBBLE STABILITY PALATABILITY
More informationChoosing Healthful Foods
LESSON 25 Choosing Healthful Foods Before You Read List some of the healthful foods you eat. What makes these foods healthful choices? What You ll Learn the functions and sources of proteins, carbohydrates,
More informationNutrition Facts. BEK Item # Product Last Saved Date:31 March 2015 MARG NTF PRT 30/1# Product Specifications: Code
MARG NTF PRT 30/1# Margarine NTF Ref Prints 30/1# BEK Item # 779256 Product Last Saved Date:31 March 2015 Nutrition Facts Serving Size: 14.00 Servings Per Container: 960 Amount Per Serving Calories: 100.00
More informationProduction and sensory evaluation of food blends from maize-plantain-soybean as infant complementary food
Journal of Stored Products and Postharvest Research Vol. 3(6), pp. 75 79, 16 March, 2012 Available online at http://www.academicjournals.org/jsppr DOI: 10.5897/JSPPR11.051 ISSI 2141-6567 2012 Academic
More informationGUIDELINES ON FORMULATED SUPPLEMENTARY FOODS FOR OLDER INFANTS AND YOUNG CHILDREN CAC/GL
CAC/GL 8 Page 1 of 10 GUIDELINES ON FORMULATED SUPPLEMENTARY FOODS FOR OLDER INFANTS AND YOUNG CHILDREN CAC/GL 08-1991 1 1. PURPOSE To provide guidance on nutritional and technical aspects of the production
More information(teacher) Sample question: What grain foods are you familiar with and how do you prepare them?
Grains (teacher) Sample question: What grain foods are you familiar with and how do you prepare them? Grain products are foods such as breads, cereals, rice and pasta. You need about 6 ounces (6 servings)
More informationTHE DIGESTIBILITY OF SOY BEAN MEAL BY MAN.* Ash Percent. Extract Percent
THE DIGESTIBILITY OF SOY BEAN MEAL BY MAN.* By J. F. LYMAN and W. G. BOWERS, There always has been considerable interest, in connection with human nutrition, in the seeds of the legumes. The common white
More informationIdentifying Whole Grain-Rich
Identifying Whole Grain-Rich Is as easy as One... Two... Three... One... Food is labeled as Whole Wheat. If the packaging has Whole Wheat anywhere on the package (not just Whole Grain), then look no further.
More informationInsta-Pro Extrusion Systems in Africa. Michael Martin Africa Sales Director
Insta-Pro Extrusion Systems in Africa Michael Martin Africa Sales Director mmartin@insta-pro.com Who is Insta-Pro? Global Experts in Extrusion Technology since 1969 Processing solutions for small-medium
More informationAPPLE OATS CHIA COOKIES
Baking APPLE OATS CHIA COOKIES omega-3 13% chia great taste high in protein and fiber all chia nutrients in a healthy snack Sweet apple oats Chia cookies snack application with: BENEFITS ADDED TO END-PRODUCT:
More informationMANAGING DIABETES. with a healthy diet
MANAGING DIABETES with a healthy diet Getting Started For many people with diabetes, the keys to controlling blood glucose are: 1) choosing the right amount of healthy foods 2) getting enough exercise
More informationOcta Journal of Biosciences ISSN International peer-reviewed journal May, 2013 Octa. J. Biosci. Vol. 1(1):8-16
ISSN 2321 3663 International peer-reviewed journal May, 2013 Octa. J. Biosci. Vol. 1(1):8-16 Research Article Studies on ready- to- eat Soybean Fortified Snack Food-Sorghum Sattu Sumedha Deshpande*, PC
More informationHigh protein cereal based foods for infants and young children Specification
ICS 67.060 DMS 90:2017 Second edition DRAFT MALAWI STANDARD High protein cereal based foods for infants and young children Specification Note: This is a draft standard and it shall neither be used nor
More information(teacher) Sample question: What grain foods are you familiar with and how do you prepare them?
Grains (teacher) Sample question: What grain foods are you familiar with and how do you prepare them? Grain products are foods such as breads, cereals, rice and pasta. You need about 6 ounces (6 servings)
More informationUNIVERSITY OF CALIFORNIA
UNIVERSITY F CALIFRNIA Division of Agriculture and Natural Resources http://anrcatalog.ucdavis.edu Publication 8108 Learning from Labels Food labels can help you choose healthy foods for your child s lunch.
More informationEating in America. Sooyoung Uhm, RD, LD Student Health Services Jan 2019
Eating in America Sooyoung Uhm, RD, LD Student Health Services Jan 2019 American eating habits Standard American diet (SAD): excess consumption of refined carbohydrates, fatty meats and added fats that
More informationDevelopment of Gluten-Free Pasta (Sevaiya) Using Grape Pomace and Assessing its Quality And Acceptability
International Proceedings of Chemical, Biological and Environmental Engineering, Vol.95 (2016) DOI:10.7763/IPCBEE.2016.V95.8 Development of Gluten-Free Pasta (Sevaiya) Using Grape Pomace and Assessing
More informationPRODUCTION OF EXTRUDED INSTANT RICE SUPPLEMENTED WITH AROMATIC PANDAN LEAF EXTRACT. Miss Jittimon Wongsa
1 st International Conference on Food, Environment and Culture May 15-18, 2017 Benguet State University, La Trinidad, Benguet, Philippines PRODUCTION OF EXTRUDED INSTANT RICE SUPPLEMENTED WITH AROMATIC
More informationEstimation of nutritive value in Yeast Leaven products
Science Research Reporter 2(2):170-174, April 2012 Estimation of nutritive value in Yeast Leaven products M Moinuddin and Khan Darakshan Irfana Research scholar, NIMS University Jaipur, Rajasthan India
More informationWhole Grains: Dietary Recommendations, Intake Patterns, and Promotion
Just Ask for Whole Grains Conference Kansas City, Missouri November 5, 2007 Whole Grains: Dietary Recommendations, Intake Patterns, and Promotion Dr. Robert C. Post, Deputy Director Center for Nutrition
More informationNutrient composition of value added toast breads incorporating full fat/defatted rice bran, mixed nuts and sesame seeds
2017; 6(7): 942-946 ISSN (E): 2277-7695 ISSN (P): 2349-8242 NAAS Rating 2017: 5.03 TPI 2017; 6(7): 942-946 2017 TPI www.thepharmajournal.com Received: 02-05-2017 Accepted: 03-06-2017 Neeta Kumari Neelam
More informationbotanicalinnovations.com.au
APPLE CIDER VINEGAR POWDER PREBIOTIC FLAVOUR botanicalinnovations.com.au APPLE CIDER VINEGAR POWDER PREBIOTIC FLAVOUR spray dried apple cider vinegar is a natural prebiotic flavouring and a natural preservative.
More informationBeverage Guidelines: 1 up to 3 Years
Beverage Guidelines: nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free milks with medical permission). nutritionally-equivalent nondairy beverages like soy, rice, or lactose-free
More informationEffect of fermentation length and varieties on the qualities of corn starch (Ogi) production
AMERICAN JOURNAL OF FOOD AND NUTRITION Print: ISSN 2157-0167, Online: ISSN 2157-1317, doi:10.5251/ajfn.2011.1.4.166.170 2011, ScienceHuβ, http://www.scihub.org/ajfn Effect of fermentation length and varieties
More informationCP IWDANISH VARPK 24CT RED RASPBERRY DANISH. Product Specifications: Code CHEF PIERRE. Width. Ingredients : Keep Frozen
CP IWDANISH VARPK 24CT RED RASPBERRY DANISH BEK Item # 418011 Product Last Saved Date:19 January 2018 Product Specifications: Nutrition Facts 1 Servings per container Serving Size 1 Danish (92g) GTIN Pack
More informationIMPACT OF GERMINATION ON OLIGOSACCHARIDE CONTENT IN SELECT ASIAN INDIAN MINOR MILLETS
Agric. Sci. Digest., 31 (1) : 14-19, 2011 AGRICULTURAL RESEARCH COMMUNICATION CENTRE www.arccjournals.com / indianjournals.com IMPACT OF GERMINATION ON OLIGOSACCHARIDE CONTENT IN SELECT ASIAN INDIAN MINOR
More informationDevelopment of reconstitutable yam /cassava flour blends enriched with soy flour for pounded yam preparation
International Journal of Agriculture, Forestry and Fisheries 2014; 2(6): 117-121 Published online January 30, 2015 (http://www.openscienceonline.com/journal/ijaff) Development of reconstitutable yam /cassava
More informationSustainable Proteins. Jo Gould Assistant Professor in Food Science
Sustainable Proteins Jo Gould Assistant Professor in Food Science joanne.gould@nottingham.ac.uk What constitutes protein? What is protein? Protein is a sequence of amino acids Indispensable amino acids
More informationDevelopment and Evaluation of Ready-To-Eat Extruded puff Product using Water Chestnut Flour
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) e-issn: 2319-2402,p- ISSN: 2319-2399.Volume 11, Issue 7 Ver. II (July. 2017), PP 21-26 www.iosrjournals.org Development
More informationFunctional and pasting properties of cassava sweetpotato starch blends
A Research Article in AJRTC (2011) Vol. 9 No. 1: Pages 6-10 Functional and pasting properties of cassava sweetpotato starch blends A.A. Adebowale, L.O. Sanni and E.L. Fadahunsi Department of Food Science
More informationAUNT JEMIMA WHOLE GRAIN PANCAKES 12/12CT
AUNT JEMIMA WHOLE GRAIN PANCAKES 12/12CT http://foodservice.pinnaclefoods.com/product-portfolio/product-detail/?prod=60019600435... Page 1 of 2 7/10/2012 Brands you know. Brands you love. AUNT JEMIMA WHOLE
More informationTYSON CHILD NUTRITION SUMMARY
TYSON CHILD NUTRITION SUMMARY Product Name: FC Hot Spicy, Breaded Portioned Chicken Tenders w/rm- CN Product Code: 70342-0928 Label Weight: 31.00 lb UPC Information: 000-23700-03546 2 Serving size: Pack
More informationTop 10 Protein Sources for Vegetarians
Top 10 Protein Sources for Vegetarians Proteins are the building blocks of life. They are one of the building blocks of body tissue, and even work as a fuel source for proper development of the body. When
More informationNutrition Facts. BEK Item # Product Last Saved Date:31 March 2015 MARG NTF PRT 30/1# Product Specifications: Code
MARG NTF PRT 30/1# Margarine NTF Ref Prints 30/1# BEK Item # 779256 Product Last Saved Date:31 March 2015 Nutrition Facts Serving Size: 14.00 Servings Per Container: 960 Amount Per Serving Calories: 100.00
More informationInternational Journal of Science, Engineering and Technology Research (IJSETR), Volume 3, Issue 11, November 2014
STUDIES ON STANDARDIZATION AND SHELF LIFE DETERMINATION OF SOYA FORTIFIED URAD PAPAD Nitin G. Suradkar 1*, Dilip A. Pawar 2 and Deepika G. Kamble 3 1, 2 & 3 Assistant Professor Department of Food Science
More information