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• Published Subscription 21 Apr 2018

  Development of Plum Powder Fortified Biscuit

  By Umar Aftab, Anamika Das, Shanta Petel, Parimita ., Ramesh Chandra

  Abstract: The research intended to explore the possibility of fortifying the wheat flour and plum powder to formulate the nutritional biscuit which has the ability to improve the quality of food products due to various nutritional properties. Supplementation of plum powder was tried at different ratios (wheat flour:plum powder) 100:00(WF:PP), 95:5(WF:PP), 90:10(WF:PP) and 85:15(WF:PP). Prepared biscuit is subjected to sensory, physico-chemical and microbiological analysis to evaluate the suitability of biscuit for …

  Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 1, 2015 · pp. 28–31 Read article →