International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 5 (2017)

Sensory qualities of processed health food based on cereals and vegetables


Richa Upadhyay, Raktika Yadav, Krishna Deepak Tripathi

Processed food was prepared by multipurpose flour like wheat flour, gram flour, rice flour with incorporation of vegetable and fruits like sugar beet, papaya, carrot etc. Sensory characteristics are analyzed by a 9 point hedonic scale, whereas nutritional quantities were assessed by A.O.A.C (1980) methods. Results showed that incorporation of vegetables and fruits powder in baby food were fully acceptable. Processed baby food prepared with wheat flour rich in protein, fat, calcium and iron. Incorporation of beet root increases the iron content. So infants should be provided this food for their proper mental and physical growth.
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