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http://krishi.icar.gov.in/jspui/handle/123456789/74374| Title: | Acceptability and nutrient content of developed iron rich toffee |
| Other Titles: | Not Available |
| Authors: | T.N. Khan J.P. Nerlekar V.S. Zanvar |
| ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
| Author's Affiliated institute: | AICRP on Home Science Centre: VNMKV, Parbhani, Maharashtra |
| Published/ Complete Date: | 2016-10-30 |
| Project Code: | Not Available |
| Keywords: | Development of iron rich toffee Organoleptic evaluation Nutrient analysis |
| Publisher: | Not Available |
| Citation: | Not Available |
| Series/Report no.: | Not Available; |
| Abstract/Description: | The use of green leafy vegetables requires promotion among selected populations to improve micronutrient status. In the present study locally available , uncommonly consumed, low cost ,iron rich green leafy vegetables were selected for development of iron rich toffee. Based on results of iron content , rajkeera leaves ( Amranthus paniculatus) and Bengal gram leaves ( Cicer arietenum) were selected. Leaves weredried in mechanical dryer and powder was prepared. Six variations of toffee were prepared using different amounts of green leafy vegetable powder. Acceptability and nutrient content was analyzed. The variation I recorded the highest score for acceptability and iron content. |
| Description: | Not Available |
| ISSN: | 2230-9403 |
| Type(s) of content: | Research Paper |
| Sponsors: | Not Available |
| Language: | English |
| Name of Journal: | Food Science Research Journal |
| NAAS Rating: | 4.11 |
| Volume No.: | 7 |
| Page Number: | 281-285 |
| Name of the Division/Regional Station: | Not Available |
| Source, DOI or any other URL: | 10.15740/HAS/FSRJ/7.2 |
| URI: | http://krishi.icar.gov.in/jspui/handle/123456789/74374 |
| Appears in Collections: | AEdu-CIWA-AICRP-Home Science-Publication |
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