Development of RTS soymilk beverages blended with strawberry pulp
(Sprache: Englisch)
Mostly all Indian are vegetarian and only depends on pulses for their protein need. Protein malnutrition mainly occurs in children and about 80% of children are suffering from malnutrition disorder. Thus soy-based products have become a good and attractive...
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Mostly all Indian are vegetarian and only depends on pulses for their protein need. Protein malnutrition mainly occurs in children and about 80% of children are suffering from malnutrition disorder. Thus soy-based products have become a good and attractive source as a potential alternative to cow's milk and also have high-quality proteins and carbohydrates but are devoid of lactose and cholesterol. It is an abundant and economical source of nutrition for milk allergy patients, lactose-intolerant individuals and also for the vegetarians. Soymilk based beverages can be taken as weaning food for babies and used as a treatment of malnourished children and when we use it's as a regular diet rich in iso-flavonoids that lowered the risk of many diseases, such as prostate and breast cancers, cardiovascular diseases and osteoporosis so we will be focus on both prospective but off-flavours of soymilk have been attributed to soybean, lipoxygenase (LOX) activity which restricts its use as a food component. Thus, the present investigation was carried out to reduce the beany flavour of soymilk and develop soy based strawberry rich beverage.
Autoren-Porträt von Vandana Verma
Verma, VandanaVandana Verma studied in University of Allahabad where completed three degrees:B.Sc. in Biology and M.Sc. in Food Technology.Pursuing Ph.D.in Food Technology from Center of Food Technology,IPS,University of Allahabad,Prayagraj,UP-211002.Interest area is in Product development and Food processing.
Bibliographische Angaben
- Autor: Vandana Verma
- 2019, 76 Seiten, Maße: 22 cm, Kartoniert (TB), Englisch
- Verlag: LAP Lambert Academic Publishing
- ISBN-10: 6139476305
- ISBN-13: 9786139476305
Sprache:
Englisch
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