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. 3, Issue 5 (2018)

Effect of value addition of beet root in the processed health powder of anemic patients


Richa Upadhyay, Krishna Deepak Tripathi, Kritika Upadhyay

The experiment was carried out in kitchen area of Urusala Horsman Memorial Hospital, Kanpur, Uttar Pradesh, India. Processed value added food was prepared by flour like wheat flour, gram flour, rice flour with incorporation of beetroot. Organoleptic qualities are analyzed by a 9 point hedonic scale and nutritional quantities were checked by A.O.A.C (1980) methods. Results showed that addition of beetroot powder in processed wheat flour powder is fully acceptable. So a drastic change has been seen in iron content in the blood of anemic patient. CRD method was used for comparing the two samples of processed health food value added with beet root.
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