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International Journal of Physiology, Nutrition and Physical Education

Impact Factor: RJIF 5.43

ISSN: 2456-0057

International Journal of Physiology, Nutrition and Physical Education

2019, Vol. 4, Issue 1
Nutritional composition of a food product developed with combination of pulse and cereal family
Author(s): Dr. Luxita Sharma
Abstract:
Product development is defined as the modification of any existing product or formulation of an entirely new product. The newly developed product would be unique in its characteristics. It should be readily acceptable by the public or customers. It should be within affordable budget instead of being too costly. It should also have nutritional importance. Organoleptic properties are the aspects of food, water or other substances that an individual experiences through the sensory organs like tongue, eyes, nose and fingers which include taste, sight, smell and touch Five variations were made out of which the best product which was selected by majority of the subjects doing sensory evaluation of the product has the following nutritional composition per 100gm: Total Calories -449.96, Carbohydrates 44.43g, proteins 6.8g, fat 24.2g, sugar 1.13g and 1.48 iron content. The combination having soybean 50.3%, flaked rice 50 %, dates 23.25%. Curd 23.25%, butter 23.25% and cocoa powder 3.48% resulted in highest scores for colour, taste, firmness and over all acceptability. This paper shows the nutritional value of the developed food product after all major testings.
Pages: 139-143  |  271 Views  8 Downloads
How to cite this article:
Dr. Luxita Sharma. Nutritional composition of a food product developed with combination of pulse and cereal family. Int J Physiol Nutr Phys Educ 2019;4(1):139-143.
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International Journal of Physiology, Nutrition and Physical Education