PRODUCTION TECHNOLOGY OF SESAME FAT SPREAD

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dc.contributor.advisorDr. R. V. Prasad
dc.contributor.authorRUTH BEKELE MIJENA
dc.date.accessioned2017-02-23T08:07:18Z
dc.date.available2017-02-23T08:07:18Z
dc.date.issued2015
dc.description.abstractNut spreads and seed spreads have tremendous advantage for their nutritional value, simplicity and in consumer appeal. Sesame seed possess very good nutritional value, superior quality fat, biologically active components and antioxidants which are health promoting. From the nutritional profile, sesame is categorized among nutraceutical and functional foods. Value addition by developing a product like sesame fat spread makes the nutritional benefits more available and easy to consume for all age groups in different food preparations. The present study was carried out to optimize roasting temperature and time, proportions of food additives, chemical, rheological and organoleptic properties of sesame fat spread and stability of the product.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810002355
dc.keywordsSESAME FAT SPREAD, PRODUCTION, TECHNOLOGYen_US
dc.language.isoenen_US
dc.publisherAAU, Ananden_US
dc.research.problemPRODUCTION TECHNOLOGY OF SESAME FAT SPREADen_US
dc.subFood Technologyen_US
dc.subjectFood Processing Technology, Bio Energyen_US
dc.subjecttechnologyen_US
dc.themeSESAME FAT SPREADen_US
dc.these.typeM.Scen_US
dc.titlePRODUCTION TECHNOLOGY OF SESAME FAT SPREADen_US
dc.typeThesisen_US
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