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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.
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