ICAR Research Data Repository for Knowledge Management
Protein chewy candies.
IR@CSIR-CFTRI
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/5113/
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| Title |
Protein chewy candies.
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| Creator |
Govindarajan, V. S.
Lalitha, S. |
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| Subject |
01 Sensory evaluation
25 Sugar/Starch/Confectionery |
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| Description |
Candies are a 'good to eat' food liked by children and adults alike. To make this popular item also into a `good for you' food, indigenously-available protein-enriched groundnut flour has been successfully incorporated to give 15-20 percent protein in the candies. Besides processing parameters, sensory quality attributes have been described. Panels of adults and children were used during development of the product for selection of preferred textures and flavours. Sensory evaluation has also been used to prove the acceptability of the product, as well as its storage life. |
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| Date |
1979
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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/5113/1/Proceedings_of_the_symposium_on_the_status_and_prospects_of_the_confectionery_industry_in_India_May_25-26_1979_AFST_Mysore_p_85-91.pdf
Govindarajan, V. S. and Lalitha, S. (1979) Protein chewy candies. Proceedings of the Symposium on Status and Prospectus of the Confectionery Industry in India, CFTRI,. pp. 85-91. |
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