DEVELOPMENT OF VITAMIN C ENRICHED NUTRACEUTICAL PEELS ROLLS

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Published: 2020-02-17

Page: 33-38


S. K. CHAUHAN *

Department of Horticulture and Food Processing, Regional Food Research and Analysis Centre, Udyan Bhawan Campus - 2, Sapru Marg, Lucknow - 226001, India.

JENNY JOSEPH

Department of Horticulture and Food Processing, Regional Food Research and Analysis Centre, Udyan Bhawan Campus - 2, Sapru Marg, Lucknow - 226001, India.

SMRITI VERMA

Department of Horticulture and Food Processing, Regional Food Research and Analysis Centre, Udyan Bhawan Campus - 2, Sapru Marg, Lucknow - 226001, India.

PRIYANKA NAYAK

Department of Horticulture and Food Processing, Regional Food Research and Analysis Centre, Udyan Bhawan Campus - 2, Sapru Marg, Lucknow - 226001, India.

*Author to whom correspondence should be addressed.


Abstract

The aim of research work was conducted for development of vitamin C enriched nutraceutical peel rolls. The study was conducted at Regional food Research and analysis centre, Lucknow U. P. Different treatment of Nutraceutical peel rolls (M1-M4) were made by using different combination (Cumin, fennel, ginger, black pepper, clove, curry leaves, sugar, beet root and mosambi juice). Organoleptic quality, nutritive value (Fat, Protein, Carbohydrate and Energy) were evaluated. On the basis of nutritional quality and organoleptic evaluation it is concluded that the treatment M3 was scored highest. The nutritional analysis of the best product claim more than 42 mg/100 gm calcium, 136 mg/100 gm vitamin C and energy 275.97 kcal/100 gm.

Keywords: Nutraceutical, organoleptic quality, nutritive value, enrichment.


How to Cite

CHAUHAN, S. K., JOSEPH, J., VERMA, S., & NAYAK, P. (2020). DEVELOPMENT OF VITAMIN C ENRICHED NUTRACEUTICAL PEELS ROLLS. Journal of Advances in Food Science & Technology, 6(4), 33–38. Retrieved from https://ikprress.org/index.php/JAFSAT/article/view/4943

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