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Product Researches
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© Copyright, 2018, Dr Luxita Sharma
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Exclusive
Food Product Researches
By
Dr Luxita Sharma
EDUCREATION PUBLISHING (Since 2011)
www.educreation.in
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Content List
Sr.
No. Content Page
1. Introduction to Food Product Development
1
a) Selection of Ingredients 2
b) Sensory Evaluation and Selection of
panel of Judges
3
c) Objective methods of evaluation of food
Quality
5
2. A Sugar free Jam prepared with
Pomegranate juice and Red Cabbage
7
a) Therapeutic uses of Red Cabbage 7
b) Therapeutic uses of Apple 9
3. A Healthy Steamed Cake developed
from Rice and Pineapple
18
a) Therapeutic uses of Pineapple 18
b) Therapeutic uses of Rice 21
c) Method of Food Product Development 22
d) Sensory Evaluation 24
4. Addition of Nutrition to Cookies by
adding Beetroot and Bengal gram flour.”
32
a) Therapeutic uses of Beet Root 32
b) Therapeutic uses of Bengal Gram 34
5. Preparation of Sugar - free Burfi
utilizing Brinjal as the major component
42
a) Therapeutic uses of Brinjal 42
b) Therapeutic uses of Coconut 44
6. Nutritious Noodles developed from
Sorghum flour, Chickpea flour and Flax
54
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seed flour
a) Therapeutic uses of Sorghum 54
b) Therapeutic uses of Chickpea 56
c) Therapeutic uses of Flax seeds 58
d) Method of Food Product Development 59
7. Sugar - free pastry developed from
Dates, Multigrain flour and Semolina
68
a) Therapeutic uses of Multigrain Flour 68
b) Therapeutic uses of Semolina 70
c) Method of Food Product Development 71
d) Sensory Evaluation 72
8. Gluten - free Ragi-Samak rice Nachos 78
a) Therapeutic uses of Samak Rice 78
b) Therapeutic uses of Ragi 81
c) Therapeutic uses of Maize 88
9. Conclusion 102
10. Pictures of some other Food Products
Developed a) Annexure I
104
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Tables and Figures
Chapter
No. Tables and Figures Page
1 Figure no.1. Flowchart of the steps of Research Design
3
Figure.no.2 Types of Sensory Evaluation
test
4
Table. No.1. Hedonic Scale Depiction 5
2. Table No. 1: Nutritive Value of red
cabbage (per 100gms)
8
Table No. 2: Nutritive Value of apple (per
100gms)
9
Table No. 3: Nutritive Value of dry figs
(per 100gms)
11
Table No. 4: Nutritive Value of
Pomegranate (per 100gms)
12
Figure.no.3 ; Sample A 16
Figure.no.4 ; Sample B 16
Figure.no.5 ; Sample C 16
Figure.no.6 ; Sample D 17
Figure.no.7 ; Sample A, B, C, D (from left
to right) 17
3. Table no.1 Nutrient Composition of the
Steamed pineapple cake
26
Table.no.2.Sensory Attributes of the
Variations developed
27
Figure.no.1. Five Samples made in
different ratios of Pineapple and Rice
28
Figure.no.2. Sample 1 with 50:50 ratio of
both pineapple and rice respectively.
29
Figure.no.3. Sample 2 with 40:60 ratio of
pineapple and rice respectively
29
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Figure.no. 4. Sample 3 with 30:70 ratio
of pineapple and rice respectively.
30
Figure.no. 5. Sample 4 with a ratio of
20:80 ratio of pineapple and rice respectively.
30
Figure.no. 6. Sample 5 with ratio of
10:90 ratio of pineapple and rice respectively
31
4 Table 1: Sensory Evaluation of the
Variations made for cookies
37
Table no.2 ; Nutritional Composition of
the selected Sample B
38
Figure.no. 1. Sample A (50% beetroot +
50% Bengal gram flour)
39
Figure.no. 2. Sample B (60% Beetroot +
40% Bengal gram flour)
39
Figure.no. 3. Sample C (70% Beetroot +
30% Bengal gram flour)
40
Figure.no. 4. Sample D (80% Beetroot +
20% Bengal gram flour) 40
5 Table no.-1: Nutritive chart of brinjal (per serving)
47
Table No. 2. List of raw ingredients used
in the preparation of Brinjal Burfi
48
Figure.no.1.Sample A: 30gms of brinjal
paste and 70gms of coconut powder.
49
Figure.no.2.Sample B: 40gms of brinjal
paste and 60gms of coconut powder.
50
Figure.no.3.Sample C: 50gms of brinjal
paste and 50gms of coconut powder.
50
Figure.no.4. Sample D: 60gms of brinjal
paste and 40gms of coconut powder.
51
6 Table no.2. Nutritional Composition of the
Raw Ingredients
64
Figure.no 1; Sample A (50% sorghum
flour and rice four+50% chickpea flour and flax seed flour)
65
Figure.no. 2; Sample B( 60% sorghum 65
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flour and rice flour+40% chickpea flour+ flaxseed flour)
Figure.no.3; Sample C (70% sorghum
flour and rice flour + 30% chickpea flour and flaxseed flour)
66
Figure.no.4: Sample D (80% sorghum
flour and rice flour+ 20% chickpea flour
and flaxseed flour
66
7 Table no.1 Nutritional Information per 100g (Multigrain flour)
69
Table no.2. The quantity of ingredients
used for recipe
75
Table no.3. Sensory Evaluation of
different variations developed
76
Figureno.1. showing Food product
development Picture at Nutrition Lab
77
Figure.no.2.All the samples of food
product developed 77
8 Table.no.1 Sensory attributes of the
various samples
97
Table.no.2. The Nutritional composition of
the Selected blend
97
Figure no.1. All variations shown 98
Figure no.2. Sample A 99
Figure no.3. Sample B 99
Figure no.4. Sample C 100
Figure no.5. Sample D 100
Figure no.6. Sample E 100
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