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 6 (2017)

Optimization of oats product on sensory and their nutritional level


Gupta Pooja, Singh Neetu

They are mainly eaten as porridge, as an ingredient in breakfast cereals and in baked goods (oatcakes, oat cookies and oat bread). Over the past few decades oats have become a very popular "health food”. Oats are loaded in dietary fibre (containing more than any other grain) and have a range of healthy cholesterol-lowering properties. Three major products were developed using different composite of value added product. Selected youth as acceptance of value added oats product. Developed product was evaluated on various parameters: sensory evaluation & nutritional analysis. Sensory evaluation of prepared product was carried out using 9 point hedonic scale, out of the there. Hence, highest acceptable product was put forth for the nutritional analysis & percentage of protein, energy, carbohydrates and fat were respectively.
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