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Paper Details
Paper Title
Development And Quality Control Analysis Of Herbal Bakery Nutraceutical Product
Authors
Ratnadeep Roy, Banani Ray Chowdhury
Abstract
A nutraceutical product herbal bread has been developed through our research work for development of color, flavour, texture, taste, overall acceptability and shelf life of traditional bread sample. With the herbal bread, different types of analysis like Sensory Analysis and ANOVA has been carried out to optimise the sample. The mostly accepted samples in our study consist of {herbs(5% & 15%w/w), spices(8%w/w), phycoerythrin(20%v/w), ascorbic acid(10%v/w), yeast broth(5%w/w) and sugar(5%w/w)}. These bread samples kept at ordinary and ambient temperatures and refrigerated temperatures showed higher shelf life than ordinary one.
Keywords- phycoerythrin, Amaranthus cruentus, yeast, aerobic, fermentation, putrefaction, dough, spices, baking, maillard browning, sensory analysis, ANOVA.
Publication Details
Unique Identification Number - IJEDR1803108Page Number(s) - 634-657Pubished in - Volume 6 | Issue 3 | September 2018DOI (Digital Object Identifier) - Publisher - IJEDR (ISSN - 2321-9939)
Cite this Article
Ratnadeep Roy, Banani Ray Chowdhury, "Development And Quality Control Analysis Of Herbal Bakery Nutraceutical Product", International Journal of Engineering Development and Research (IJEDR), ISSN:2321-9939, Volume.6, Issue 3, pp.634-657, September 2018, Available at :http://www.ijedr.org/papers/IJEDR1803108.pdf
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