The objective of present study was to develop functional kulfi with the incorporation of optimum level of fig powder that was packaged in developed bioactive biodegradable carrageenan based films containing Aloe vera extract. Three different levels of fig powder viz. T1: 2%, T2: 3%, T3:4% were compared with control and 3% level of incorporation was selected on the ...

The present study was undertaken to evaluate the quality attributes of Meat khokha. Optimization of basic formulation and processing conditions were done for preparation of Khokha. On the basis of preliminary trials, two flour viz. Moth flour and Bengal gram flour were optimized for preparation of khokha. Three different combination of these two flours were taken v...

Composite meat chocolate, a novel product with enhanced nutritional quality was developed by using animal fat as vegetable fat replacer and then replacing a part of milk chocolate with dehydrated ground chicken meat. Calcium lactate as calcium supplement was added to the developed composite meat chocolate. In first experiment four samples of milk chocolate were pre...