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Preparation and Study of the Nutritional Properties of Cereal Flakes with special reference to Oat Flakes

Sumeet, Kaur (2008) Preparation and Study of the Nutritional Properties of Cereal Flakes with special reference to Oat Flakes. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The project study carried out aims to prepare and study nutritional properties of cereal flakes with special reference to oat flakes. The study also included the use of cereal flakes as a base for Muesli. Flakes could be converted to many types of finished products as items for breakfast or as snack foods after toasting, frying, spicing or soaking in water, seasoning with spices, or soaking in milk with sugar. Cereal flakes apart from being used as breakfast cereal has many health beneficial effects. The primary target group for the muesli product was the health conscious consumers. Secondary target group was the diabetics. The third target group was persons with elevated levels of blood cholesterol and, therefore, at an increased risk for cardiovascular diseases.
Uncontrolled Keywords: cereal flakes oat flakes nutritional properties
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 21 Apr 2008 06:57
Last Modified: 28 Dec 2011 09:33
URI: http://ir.cftri.com/id/eprint/1683

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