Browsing by Author "Asvini, G."
Now showing 1 - 2 of 2
Results Per Page
Sort Options
ThesisItem Open Access DEVELOPMENT OF FIBRE ENRICHED FUNCTIONAL PANEER WITH INCORPORATION OF DIFFERENT TYPES OF MILLETS(TANUVAS, Chennai, 2015) Asvini, G.; Pugazhenthi, T.R.; Ramasamy, D.; Narayanan, Rita; TANUVASA study was carried out to develop fibre enriched functional paneer with the incorporation of different types of millets viz. thinai (foxtail millet), karnbu (pearl millet) and ragi (finger millet) at different levels (0.5, 1 and 1.5 per cent) in paneer. Based on the sensory evaluation, it was found that the millets could be incorporated up to 1 per cent level in the paneer and was used for further studies.ArticleItem Open Access Development of Functional Pasta Enriched with Omega-3 Fatty Acids(Society of Fisheries Technologies, 2014) Anbudhasan, P.; Asvini, G.; Surendraraj, A.; Ramasamy, D.; Sivakumar, T.; TANUVASOmega 3 fatty acid-enriched functional pasta prod- ucts were developed using refined wheat flour, water, salt, fish meat and fish oil using a single screw extruder. Among the different blends studied, the most acceptable pasta was made with combina- tion of maida (800 g), water (240 ml), fish oil (1%), fish meat (200 g). This product had a protein content of 4.84% which is higher than the regular pasta available in the market. Fatty acid profile study showed that the developed pasta had a omega-3 fatty acid levels of 974 mg. Storage study revealed that peroxide value and free fatty value are within the acceptable limit for a period of 8 weeks. Therefore the result of the present study indicate that fish meat and fish oil can be utilized for the development of well accepted functional pasta products rich in protein and omega-3 fatty acids.