Multi Grain Based Cereal Bars

Ajeetha, J. (2007) Multi Grain Based Cereal Bars. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Cereal Bars have widely become popular as a convenient meal substitute. The general expectation out of a cereal bar is taste and health. A production process which involves the usage of puffed grains (an important nutrient source) in a relatively cheaper method is elucidated here. In the present investigation, an attempt has been made to produce low density cereal bars based on puffed cereals with adequate binding at different moisture contents. The textural attributes, a function of varying moisture contents finally decide the desirable product which is well accepted by the panelists also.
Uncontrolled Keywords:	Cereal Bars puffed grains texture
Subjects:	600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food 600 Technology > 08 Food technology > 21 Cereals
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	04 Mar 2008 07:22
Last Modified:	28 Dec 2011 09:32
URI:	http://ir.cftri.res.in/id/eprint/1660

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