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Enhancement of normal flour by using dietry fibre & their standerization

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Author: 
Shikha Singh and Neetu Singh
Abstract: 

In era of increasing life style diseases among people foods are required for better nutritional management. While considering the nutritional management staple foods are important role in day to day life. Now a days fortified flour and blended flour are available in the market. But demand of supply needed more search to fulfil the requirement of people the present study is a noble steps to meet out this problem and also provide better nutritional management or for curing health hazards. Dietary fibre rich flour is developed by the mixing of rice bran, chickpea peel and whole wheat flour in different ratio(s) and better results obtained in the ratio(s) of rice bran, chickpea peel and whole wheat flour in 10:10:80 in the development of fiber rich flour. Which is further supported by the hedonic scale. Developed product was characterised by sensory evaluation & nutritional analysis.

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               Prof. Dr. ISMAIL YILDIRIM

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