HURDLE EFFECT OF POLYOLS AND FIBRE TO IMPROVE QUALITY AND SHELF LIFE: HURDLE EFFECT OF POLYOLS AND FIBRE TO IMPROVE QUALITY AND SHELF LIFE OF BAKED PRODCUTS

Polyols are hydrogenated form of carbohydrates, whose carbonyl group had been reduced to primary or secondary hydroxyl group. Fiber has many health benefits. Eating soluble fiber had been shown to reduce the risk of developing heart disease by reducing cholesterol levels. This book contains optimization of polyols (glycerol, sorbitol and mannitol) and fibres (oat, psyllium and barley) in bread and muffins to find out the best combination on the basis of quality on basis of overall acceptability of the products and evaluation of shelf life of bread and muffins prepared after incorporation of polyols and fibre in suitable packaging material.