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Manufacture of nutro biscuits.

Subrahmanyan, V. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. (1958) Manufacture of nutro biscuits. Research and Industry, 3. pp. 178-179.

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Abstract

Fortification of farinaceous foods with vitamins, proteins, and minerals is being increasingly employed to enhance the nutritive value of the foods. The Central Food Technological Research Institute, Mysore has recently undertaken investigations on the production of such foods. In this paper the production of Nutro biscuits containing 15-16 per cent protein and fortified with calcium carbonate and vitamins A, B1, B2, D and nicotinic acid, has been described. The high protein content in the biscuit is achieved by replacing 40 per cent of the wheat flour in the biscuit mix by groundnut flour. Nutro biscuits can be used as supplements to diets of children, invalids and convalescents.

Item Type: Article
Uncontrolled Keywords: Nutro biscuits
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Apr 2013 05:04
Last Modified: 30 Apr 2013 05:04
URI: http://ir.cftri.com/id/eprint/4602

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