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• Published Subscription 17 Jan 2020

  Development and Standardization of Iron-Rich Ladoo

  By Silpa Somavarapu, B. Suryam

  Abstract: AbstractThe objective of this study was to prepare an iron-rich palatable snack (ladoo) and find out the acceptability of iron-rich ladoos containing five different combinations of ragi flour, bajra flour, soy flour and jaggery. Five different iron-rich garnishing were used. Acceptance was assessed using a 9-point hedonic scale. It was noticed that a combination of ragi flour, bajra flour, soyflour and jaggery in the ratio of 1:1:1.5:1.5 with raisins for …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 8, Issue 3, 2019 · pp. 23–31 Read article →