Consumer Preference on Cakes, Acceptability & Nutritional evaluation | Value addition of cakes using locally available foods is a possible venture for correcting micronutrient malnutrition

Sundar Sowmiya (u. a.)

ISBN 10: 3659378569 / ISBN 13: 9783659378560

Published by LAP LAMBERT Academic Publishing, 2014

About this Item

Consumer Preference on Cakes, Acceptability & Nutritional evaluation | Value addition of cakes using locally available foods is a possible venture for correcting micronutrient malnutrition | Sundar Sowmiya (u. a.) | Taschenbuch | 128 S. | Englisch | 2014 | LAP LAMBERT Academic Publishing | EAN 9783659378560 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Seller Inventory # 105495947

Bibliographic Details

• Title: Consumer Preference on Cakes, Acceptability & Nutritional evaluation | Value addition of cakes using locally available foods is a possible venture for correcting micronutrient malnutrition
• Publisher: LAP LAMBERT Academic Publishing
• Publication Date: 2014
• Language: English
• ISBN 10: 3659378569
• ISBN 13: 9783659378560
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 220W x 150H x 9D millimeters 220 millimeters width by 150 millimeters height by 9 millimeters depth
• Weight: 209 grams
• Seller catalogs:
  • Bücher

About this title

Synopsis

Food fortication using lotus stem and carrot powder was a successful project.Chocolate flavour (52%) was highly preferred by most respondents and the least preferred was strawberry (10%). Chocolate glaze icing was the most liked (68%) icing. Iron content was 80 and 5 mg/100g in Lotus stem powder and Carrot powder respectively. β carotene was 6875 and 543 µg/100g in Carrot powder and Lotus stem powder respectively. Lotus stem powder had a very high fibre (31.6 g) and carrot had a minimum content (1.46g), LSCK2 had the highest iron content (12.50mg/100g).20%lotus stem fortified cake (84.5%) and 15 %carrot powder fortified cakes (88 %)was the best acceptability .obtained the highest acceptability percentage. Cakes fortified with 15 percent carrot powder (CAOR1) registered the highest amount of β carotene i.e., 760 µg/100g. The acceptable cakes had a pH of 5.5 to 6.2.Crude fibre content was within the permissible limit. Acid insoluble ash was negligible in all cakes. The microbial count of the highly acceptable cakes was found to be within the satisfactory limit. No mold growth was observed in the highly acceptable cakes up to 5 days. The cost calculation showed minimal amount.

About the Author

S.Sowmiya, a post graduate in Nutrition and a Gold medalist (UG) is employed as Nutritional Advisor for Abbott Nutrition INDIA. Dr.Aruna Narayanan is currently working as Associate professor, in the Department of Nutrition PSG college of Arts & Science INDIA. Iron deficiency anemia and Iron bio availability and millets are her specializations.