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Chemical and Nutritional evaluation of Bakery Products with special reference to Fats used for their Preparation

Devika Devaiah, P. (2010) Chemical and Nutritional evaluation of Bakery Products with special reference to Fats used for their Preparation. [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: Phenomenal popularity of bakery products in recent years has been attributed to several factors like their consumption convenience, reasonable cost and ability to provide variety, nutrition and longer shelf life. Bakery products are equally popular among entire cross section of the population irrespective of age, region, and economic status. Therefore, they have a prominent effect on the health of the general population. In spite of its popularity, per capita consumption of bakery products in India is only about 1.5 kg per year as compared to consumption figure of 70-80 kg per person per year in many other developed countries. The reason could be partly due to the difference in food habits. However, the fact provides the opportunity for greater potential of growth of Indian baking industry. This is particularly easier as India is self sufficient in production of all major raw materials like wheat flour, sugar, dairy products and fats and oils. So far, no systematic effort has been made to evaluate the nutritional status of bakery products. During our study, we have found that generally they are safe and nutritious except the veg roll which has shown charring and caramalization during its preparation. However, their hygiene point is still neglected at our vending outlets which need to be looked into. Thermal deterioration has been observed in all the cases, although at lower to moderate scale.
Uncontrolled Keywords: bakery products; Bakery fats; Physical requirements; functional qualities; Nutritional aspects
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Aug 2010 10:41
Last Modified: 28 Dec 2011 10:17
URI: http://ir.cftri.com/id/eprint/9614

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