Preparation Of Fiber Enriched Low Fat Spread

Saritha, D. (2004) Preparation Of Fiber Enriched Low Fat Spread. [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:	<p align="justify">In the present investigation preparation of fiber enriched low-fat spreads were carried out especially to suit Indian palate. In addition low-fat fiber rich sweet spreads was prepared, which simulates butter jam characteristics. The spreads were analyzed for spreadability, peroxide value and phase separation Chutney and sweet spreads with added fiber were prepared. Wheat bran as a fiber source was incorporated into these formulations and the effect of addition of bran on the quality of spreads was studied.</p>
Uncontrolled Keywords:	Fat Spread Dietary Fiber Low Fat Spread Fiber Enriched Fat Spread
Subjects:	600 Technology > 09 Industrial oils, fats, waxes, gases
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	08 Jun 2005
Last Modified:	28 Dec 2011 09:24
URI:	http://ir.cftri.res.in/id/eprint/60

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