Molecular Biology: Open Access

Department of Food Science & Nutrition, School for Home Science, BBA (‘A’ Central University) University, Lucknow, U.P., India

Publications

• Research   
  Physio-chemical and Technological Evaluation of the Fruits and Vegetable Residue Flour for Biscuits and Nachos
  Author(s): Kumari Shivani and Mishra Sunita
  
  The aim of the present research is an increased consumption of healthy foods to reduce chronic diseases risk is true. We formulate and standardize FVR flour from fruits & vegetables as a nutritive alternative to highly consumed snacks such as biscuits and nachos. FVR flour, multigrain atta, cornflour, chickpea flour are mixed to prepare the biscuits & nachos. They are baked. In conclusion, nutritionally enhanced biscuits & nachos are developed from FVR flour, which provides significantly more dietary fibre and protein and less fat than traditional commercial biscuits & nachos, but with a comparable appearance and high Acceptability: Fruits & vegetables are widely processed, and during their processing, the residue is often discarded. Some residues such as peels, seeds, have a rich composition and can be used. However, the high perishability, due to high moisture co.. Read More»
  DOI: 10.37421/2168-9547.21.10.299

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