Corpus ID: 54604421

Shelf life study on the quality of traditional Punjab sweet products supplemented with partially defatted peanut cake flour and dehydrated spinach leaves powder

@article{BindhyaDhanesh2018ShelfLS,
  title={Shelf life study on the quality of traditional Punjab sweet products supplemented with partially defatted peanut cake flour and dehydrated spinach leaves powder},
  author={T. BindhyaDhanesh and A. Kochhar and M. Javed},
  journal={International Journal of Chemical Studies},
  year={2018},
  volume={6},
  pages={682-686}
}
  • T. BindhyaDhanesh, A. Kochhar, M. Javed
  • Published 2018
  • Chemistry
  • International Journal of Chemical Studies
  • Indian sweets like Pinni and Panjiri are used in different meal programmes at child care centers in Northern parts of India to eradicate malnutrition. Pinni and Panjiri were developed using 15 per cent partially defatted peanut cake flour (DPF) and 2 per cent dehydrated spinach leaves powder (SPF) to improve the nutritive content especially protein content. The products were stored in three different packaging materials like glass jars, aluminium zip pouch + glass jar and plastic zip pouch… CONTINUE READING

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