Journal of Food and Nutrition Sciences
Volume 3, Issue 3, May 2015, Pages: 108-113
Received: Dec. 8, 2014;
Accepted: Dec. 30, 2014;
Published: May 6, 2015
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Charis Kharkongor Ripnar, Dept of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore, Karnataka
Umadevi S. Hiremath, Dept of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore, Karnataka
Anitha S., Dept of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore, Karnataka
Micronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrient deficiency can lead to potentially harmful infections. Hence a study was done to combine the food groups to reduce the micronutrient deficiency. Purpose of the study was to formulate the nutri-dense burfi and assess the physico-chemical components of formulated nutri-dense burfi. Ingredients were procured from the local market. They were cleaned, peeled and washed. Weights were recorded, grated/ sliced, blanched and kept for dehydration. The dehydrated ingredients were ground, packed and sealed. Burfis were prepared using standard procedures. Results revealed that, the length of the burfi products ranged from 4cm to 5cm whereas the width measurement maintained at 3.5cm and thickness ranged from 0.5cm to 1cm.The chemical components of protein, fat, carbohydrate, beta-carotene in the incorporated products were higher as compared to the control products.
Charis Kharkongor Ripnar,
Umadevi S. Hiremath,
Formulated Nutri-Dense Burfi and Its Physico-Chemical Components, Journal of Food and Nutrition Sciences.
Vol. 3, No. 3,
2015, pp. 108-113.
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