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Sviluppo di prodotti da forno funzionali multicereali a base di miglio

Sviluppo di prodotti da forno funzionali multicereali a base di miglio

Preeti Shukla / Shilpa Sharma / Suresh Bhise

73,26 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Empresa y gestión
ISBN:
9786630055320
73,26 €
IVA incluido
Disponible

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Sobre IBD

L’obiettivo principale del presente studio è stato quello di sviluppare muffin a base di bajara e sorgo per verificarne l’accettabilità, la conservabilità, il contenuto di umidità e la conta microbica dei muffin formulati accettati con i loro ingredienti costitutivi. Per lo sviluppo dei muffin, gli ingredienti sono stati preparati in cinque diverse formulazioni in proporzioni diverse. Le qualità prese in considerazione sono state il colore, l’aspetto, il gusto, la consistenza, il sapore e l’accettabilità complessiva dei prodotti alimentari. Il presente studio dimostra che Jowar e Bajra possono essere utilizzati nell’industria della panificazione senza essere miscelati con la farina di frumento raffinata per ottenere un alto grado di accettabilità sensoriale, oltre ai loro benefici nutrizionali e salutistici. Questi prodotti possono essere commercializzati a beneficio della salute umana.

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