Physico-chemical and sensory characteristics of β- carotene rich defatted soy fortified biscuits

  title={Physico-chemical and sensory characteristics of β- carotene rich defatted soy fortified biscuits},
  author={Dr. Mridula},
β-Carotene rich defatted soy flour fortified biscuits were prepared using different levels of carrot powder only, carrot powder with egg, and carrot powder with ascorbic acid, and evaluated for its physical properties, nutritional composition and sensory characteristics. Expansion in diameter (1.059 to 1.280) and spread ratio (5.73 to 6.78) was decreased with increased proportion of carrot powder in all three types of biscuits. The breaking hardness of biscuits with carrot powder only and with… CONTINUE READING

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