Confectionery is the collective term applied to edible products usually compounded of sugar as a common ingredient. Generally, confections are low in micro-nutrients and protein content but high in calories. Dairy based ingredients are natural and traditional ingredients which are valued by the confectionery Industry for enhancing the flavour, colour, texture and nutritional value particularly the protein profiles in many products. A number of innovative products have been realized over the last few years, intended to fortify confections with high protein. Keeping in view the demand for nutritious foods, a novel concept was designed to ameliorate traditional chhana based sweet meat into newfangled chocolate and caramel chhana delights with better nutritional profile in comparison with sugar based candies and confections.
| Autorius: | Simranjeet Kaur, Sunil Kumar, Ramandeep Kaur, |
| Leidėjas: | LAP LAMBERT Academic Publishing |
| Išleidimo metai: | 2020 |
| Knygos puslapių skaičius: | 140 |
| ISBN-10: | 6202796529 |
| ISBN-13: | 9786202796521 |
| Formatas: | Knyga minkštu viršeliu |
| Kalba: | Anglų |
| Žanras: | Economic history |
Parašykite atsiliepimą apie „Concept of Designing Chocolate and Caramel Chhana Delights: Amelioration of Chhana based Traditional Sweetmeat into Novel Functional confectionary product“
