富含抗氧化剂和铁的益生菌奶糕的感官评估

Q4 Agricultural and Biological Sciences

Journal of Advanced Zoology Pub Date : 2023-12-14 DOI:10.17762/jaz.v44is7.2751

Moumita Das, Madhumita Mondal, Poulami Adhikary Mukherjee, Rita Mondal, Pragya Tiwari, Ranajit Kumar Khalua

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引用次数: 0

摘要

这项研究的主要目的是开发富含抗氧化剂和铁的益生元牛奶蛋糕，并对新制备的牛奶蛋糕进行感官分析评估。在这项研究中，对照组牛奶蛋糕没有添加益生元，而实验组牛奶蛋糕则添加了不同比例的益生元。实验中使用了奇异果粉作为益生元。烘焙食品的营养价值及其在喂养计划和紧急情况下的使用潜力吸引了顾客的注意。经过感官分析，发现 T3 处理组合的总体可接受性更高。

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Sensory Evaluation of Antioxidant Enriched and Iron Based Prebiotic Milk Cake

The main objective of this research study was to develop antioxidant enriched and iron based prebiotic milk cake and to evaluate sensory analysis of newly prepared milk cake. In this research study, control milk cake was developed without prebiotics and experimental milk cake was prepared by different percentage of prebiotics. As a prebiotics kiwi fruits powder was used. The nutritional value of bakery goods and their potential for use in feeding programmes and emergencies captured the attention of customers. After sensory analysis, it was found that T3 treatment combination was showed higher overall acceptability.

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来源期刊

Journal of Advanced Zoology Agricultural and Biological Sciences-Animal Science and Zoology

自引率

0.00%

发文量

期刊介绍： The Journal of Advanced Zoology started in 1980 is a peer reviewed half yearly online and prints journal, issued in June and December devoted to the publication of original research work in the various disciplines of Zoology.