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Rozwój wieloziarnistych funkcjonalnych produktów piekarniczych na bazie prosa

Rozwój wieloziarnistych funkcjonalnych produktów piekarniczych na bazie prosa

Preeti Shukla / Shilpa Sharma / Suresh Bhise

73,26 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Empresa y gestión
ISBN:
9786630057881
73,26 €
IVA incluido
Disponible

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Sobre IBD

Głównym celem obecnego badania było opracowanie muffinów z bajary i sorgo w celu sprawdzenia ich akceptowalności, okresu przydatności do spożycia, zawartości wilgoci i liczby drobnoustrojów w zaakceptowanych muffinach z ich składnikami. W celu opracowania muffinów składniki zostały przygotowane w pięciu różnych recepturach w różnych proporcjach. Pod uwagę wzięto kolor, wygląd, smak, konsystencję, aromat i ogólną akceptowalność produktów spożywczych. Obecne badania dowodzą, że Jowar i Bajra mogą być wykorzystywane w przemyśle piekarniczym bez mieszania z rafinowaną mąką pszenną w celu uzyskania wysokiego stopnia akceptacji sensorycznej, oprócz ich korzyści odżywczych i zdrowotnych. Produkty te mogą być komercjalizowane z korzyścią dla zdrowia ludzkiego.

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