Analysis of Biscuits Enriched With Fibre by Incorporating Carrot and Beetroot Pomace Powder

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DOI:

https://doi.org/10.21048/ijnd.2017.54.4.15754

Keywords:

Carrot pomace, beetroot pomace, whole wheat flour, margarine, convective dehyderation, vacuum drying

Abstract

The study was undertaken with a view to explore the use of carrot pomace powder as well as beetroot pomace powder with whole wheat flour in the preparation of high fiber biscuits, to study its effect on the physico-chemical and sensory characteristics of biscuits. The Carrot Pomace Powder (CPP) and Beetroot Pomace Powder (BPP) were prepared through the process of convective dehydration and vacuum drying. All the data obtained were analyzed statistically to determine the level of significance of variation in observations caused by the changes in the biscuits formulations. The carrot pomace and beetroot pomace fortified biscuits contained greater amount of ash, crude fiber and moisture content than control biscuits but lower carbohydrate, protein, calorific value and pH. After fortification of fiber, product was found to be more acceptable in terms of physico-chemical and sensory characteristics.

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Author Biographies

Huma Parveen

Ex Post graduate student

Deptt of Home and Food Sciences

Surajmal agarwal private kanya mahavidyalaya

Kichha, 263148

Anita Bajpai

Ex Assistant Professor

Deptt of Home and Food Sciences

Surajmal agarwal private kanya mahavidyalaya

Kichha, 263148

Sunny Bhatia

Ex Lecturer

Deptt of Home and Food Sciences

Surajmal agarwal private kanya mahavidyalaya

Kichha, 263148

Shalu Singh

Ex Post graduate student

Deptt of Home and Food Sciences

Surajmal agarwal private kanya mahavidyalaya

Kichha, 263148

Published

2017-10-12

How to Cite

Parveen, H., Bajpai, A., Bhatia, S., & Singh, S. (2017). Analysis of Biscuits Enriched With Fibre by Incorporating Carrot and Beetroot Pomace Powder. The Indian Journal of Nutrition and Dietetics, 54(4), 403–413. https://doi.org/10.21048/ijnd.2017.54.4.15754

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Original Articles

 

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