Excellent nutritional composition

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  • Quinoa (Chenopodium wild) belongs to goosefoot family of “Chenopodiaceae”. Quinoa is mostly useable and consumable grain in all over the world now a day because of their excellent nutritional composition. Present study aims to develop fermented quinoa incorporated snack items. Fermented quinoa flour was incorporated at 25%, 50%, 75% and 100% in snack items like namakpara and chekkalu. Incorporated snack items were organoleptically evaluated by semi trained panel members.

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  • Babies born at moderate-late preterm gestations account for > 80% of all preterm births. Although survival is excellent, these babies are at increased risk of adverse neurodevelopmental outcomes. They also are at increased risk of adverse long-term health outcomes, such as cardiovascular disease, obesity and diabetes.

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  • Mango is acknowledged as the king of fruit and one of the best fruits in the world market because of its great utility, excellent flavour, attractive fragrance, and beautiful shades of colour, delicious taste and healthful value. The nutritive value of fruit beverage is better than synthetic ones. Looking at the demand there is a great scope in the country for production of fruit juices and other fruit based beverages.

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  • Mango (Mangifera indica L.) is important commercial fruits of India. It is liked by people due to its high palatability, excellent taste and exemplary nutritive value. Mango pulp is rich is carbohydrates, minerals, vitamin C, starch, pectin, carotenoids, but lacks in protein, fat and some essential amino acids. But pulses are good sources of important dietary nutrients, proteins, minerals and vitamins. The present study was carried out to develop soy flour incorporated mango bars from two mango varieties namely Neelum and Totapuri (Bangalora) with pretreated soy flour.

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  • There are many excellent texts available which cover the fundamentals of food engineering, equipment design, modelling of food processing operations etc. There are also several very good works in food science and technology dealing with the chemical composition, physical properties, nutritional and microbiolog- ical status of fresh and processed foods. This work is an attempt to cover the middle ground between these two extremes.

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