DEVELOPMENT OF LOW FAT BISCUIT USING FAT REPLACERS

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dc.contributor.advisorDr. K. B. Kamaliya
dc.contributor.authorPadhiar Hitendrasinh Natvarsinh
dc.date.accessioned2017-05-22T04:21:07Z
dc.date.available2017-05-22T04:21:07Z
dc.date.issued2010
dc.description.abstractBiscuits were assumed as sick-man's diet in earlier days. Now, it has become one of the most loved fast food products for every age group. Biscuits are easy to carry, tasty to eat and reasonable at cost. Soft dough biscuits normally contain high amounts of fat ranging from 15 to 25%. Fats are the third largest components after flour and sugar in the bakery products. Fat is still the number one nutritional concern for the most people because the continuous consumption of fat may lead to certain major health disorders such as cardiovascular diseases, obesity, hypertension, some type of cancer, high blood cholesterol etc. To minimize such diseases mainly caused due to excess fat, it is necessary to develop low fat bakery products which would also be useful to maintain the well being of the masses. To reduce the fat content, different types of fat replacers can be used for the production of low fat bakery products. Thus, the present investigation was undertaken to develop low fat biscuits. In the study fat (Shortening) was replaced with differenten_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810011941
dc.keywordsDEVELOPMENT OF LOW FAT BISCUIT USING FAT REPLACERS, LOW FAT BISCUIT USING FAT REPLACERS, REPLACERS,en_US
dc.language.isoenen_US
dc.publisherAnand Agricultural University, Ananden_US
dc.research.problemDEVELOPMENT OF LOW FAT BISCUIT USING FAT REPLACERSen_US
dc.subFood Science and Technologyen_US
dc.subjectfood Processing technologyen_US
dc.subjectdevelopmenten_US
dc.themeDEVELOPMENT OF LOW FAT BISCUIT USING FAT REPLACERSen_US
dc.these.typeM.Techen_US
dc.titleDEVELOPMENT OF LOW FAT BISCUIT USING FAT REPLACERSen_US
dc.typeThesisen_US
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