DEVELOPMENT OF VALUE ADDED PRODUCTS (BUN, MUFFIN, NOODLES AND NUGGETS) BY SUBSTITUTION WITH CARISSA SPINARUM AND FICUS CARICA POWDER

  • Ambika Chauhan Lovely Professional University

Abstract

 In the present investigation attempts have been made to develop nutrient rich value added products (bun, muffin, noodles and nuggets) by the substitution of Carissa spinarum and Ficus carica powder in the proportion (100:0, 100:15, 100:30, 100:45).The nutritional composition, dietary fibre composition and mineral composition of ( bun, muffin, noodles and nuggets) and organoleptic evaluation for  bun and muffin (made with fresh whole fruits )were investigated by standard selected  methods. Result revealed that after the substitution of selected fruits in  formulated value added products the nutritional composition (moisture, ash, carbohydrates, protein and fat content),dietary fiber ( NDF, ADF, hemicellulose, cellulose and lignin content ) and mineral composition (calcium, iron and phosphorus) will increased. The organoleptic test showed that  the substitution of 15  per cent fresh  Carissa spinarum and 30 per cent of Ficus carica were more acceptable in case of bun and muffins.

Author Biography

Ambika Chauhan, Lovely Professional University
Nutrition and Diet

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How to Cite
Chauhan, A. “DEVELOPMENT OF VALUE ADDED PRODUCTS (BUN, MUFFIN, NOODLES AND NUGGETS) BY SUBSTITUTION WITH CARISSA SPINARUM AND FICUS CARICA POWDER”. Asian Journal of Pharmaceutical and Clinical Research, Vol. 9, no. 1, Jan. 2016, pp. 130-6, https://innovareacademics.in/journals/index.php/ajpcr/article/view/9585.
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Original Article(s)