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Muesli: A New Entrant to Indian Breakfast Food

Parina, Garg (2008) Muesli: A New Entrant to Indian Breakfast Food. [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: Breakfast is common throughout the country and still in most of the households the breakfast is freshly prepared. However, in the changing socio-economic scenario in the country, the utilization and consumption of convenience foods including ready-to-cook and ready-to-eat breakfast items are gaining popularity. With the increased knowledge on the nutritional aspects of various food products, especially in maintaining normal growth, good health and also in the management of some physiological disorders such as Diabetes mellitus, cardiovascular disorders, ulcers, hypercholesterolemia, hypertension etc., the concept of functional as well as therapeutic foods is gaining prominence. Moreover, the importance of health through natural nutrition instead of using chemical additives is receiving increased attention by one and all. In view of these, providing the consumer with healthy food based on cereals, legumes, fruits and vegetables, honey etc., is being adopted now to prepare breakfast cereals. The ingredients are processed such that it is ready-to-eat and blended in suitable proportion to provide nutrient including micro-nutrients in the desired proportion. The purchasing power of the Indian population is also increasing and due to that, the market for convenience and healthy breakfast items is gaining momentum. The presently marketed mueslis in India are blends of dried ingredients, and are advised to be consumed after suspending it in hot or cold milk, yogurt, fruit juice etc. which is not a normal practice for Indian consumer. An Indian consumer prefers freshly prepared breakfast over muesli in spite of the fact that muesli is more nutritious and provides more health benefits than consuming just single cereal based product. Hence, there is a need for improving the texture of existing muesli to suit the taste and method of consumption of the Indian consumer or developing newer types of products that suits the Indian taste of consumers which could be made available at an affordable cost. In addition to this, if the muesli can provide the micronutrients which are deficient in Indian population for example, in India, anemia is very prevalent, so fortifying muesli with iron will become a healthy replacement for the iron tablet which would be otherwise consumed. So muesli in addition to providing iron in the diet will also act as the rich source of other essential nutrients.
Uncontrolled Keywords: muesli convenience foods ready-to-cook ready-to-eat breakfast
Subjects: 600 Technology > 08 Food technology > 18 Processed foods
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Mar 2009 05:02
Last Modified: 16 Mar 2009 05:02
URI: http://ir.cftri.com/id/eprint/8912

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