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Effect of Sugar Replacers, Fenugreek Seeds, Hydrocolloids on Rheological, Quality and Nutritional Characteristics of Sooji-Halwa – an Indian Traditional Sweet Product.

Pragya, Dwivedi (2014) Effect of Sugar Replacers, Fenugreek Seeds, Hydrocolloids on Rheological, Quality and Nutritional Characteristics of Sooji-Halwa – an Indian Traditional Sweet Product. [Student Project Report] (Submitted)

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Abstract

In India, sweet products are consumed on every occasion, including distribution in temples as Prasadams. Keeping in view, the current population of diabetics in India, and to cater to the needs of diabetics and health cautious populations this investigation was carried out. The results of the studies will be useful in producing sugar-free sooji-halwa for diabetics. The developed product has two advantages – a natural sweetener namely stevioside along with liquid sorbitol as a bulking agent are used to replace total sugar in the formulation and debittered fenugreek-seed powder is used as a source of functional ingredient - 4-hydroxyisoleucine and dietary fiber in sugar free sooji-halwa.

Item Type: Student Project Report
Uncontrolled Keywords: sugar free, sooji halwa,diabetics
Subjects: 600 Technology > 01 Medical sciences > 04 Diabetes Mellitus
600 Technology > 08 Food technology > 14 Physical properties > 04 Sweeteners
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Nov 2015 12:09
Last Modified: 20 Nov 2015 12:09
URI: http://ir.cftri.com/id/eprint/11996

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