ICAR Research Data Repository for Knowledge Management
Manufacture of nutro biscuits.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/4602/
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| Title |
Manufacture of nutro biscuits.
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| Creator |
Subrahmanyan, V.
Bains, G. S. Bhatia, D. S. Swaminathan, M. |
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| Subject |
26 Bakery products
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| Description |
Fortification of farinaceous foods with vitamins, proteins, and minerals is being increasingly employed to enhance the nutritive value of the foods. The Central Food Technological Research Institute, Mysore has recently undertaken investigations on the production of such foods. In this paper the production of Nutro biscuits containing 15-16 per cent protein and fortified with calcium carbonate and vitamins A, B1, B2, D and nicotinic acid, has been described. The high protein content in the biscuit is achieved by replacing 40 per cent of the wheat flour in the biscuit mix by groundnut flour. Nutro biscuits can be used as supplements to diets of children, invalids and convalescents. |
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| Date |
1958
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/4602/1/Research_and_Industry_1958_3_7_178-179.pdf
Subrahmanyan, V. and Bains, G. S. and Bhatia, D. S. and Swaminathan, M. (1958) Manufacture of nutro biscuits. Research and Industry, 3. pp. 178-179. |
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