Uses of multigrain for functional ice cream cone
نویسندگان
چکیده
A study was conducted to understand the acceptance of blended healthy gluten-free high protein flour; we aimed standardize an innovative, preservative-free, simple, and nutritional that is cost-effective. Grains are a staple major part human diet. Multigrain products made by combining more than two grains. They give nutrients. regular single grain consumption fulfill deficiencies nutrients other The explored Whole wheat flour, Millet, Oats, Quinoa Amaranth. Without whole flour develop ice cream cone. Processing grains may lead destruction from therefore different types mixed make multigrain food products. Bioactive compounds fatty acids, minerals, vitamins, prebiotics, probiotics, dietary fiber, carotenoids, enzymes, antioxidants, phytochemicals. These bioactive help in prevention various chronic diseases as well keep your body healthy. In this review, I discuss product their nutrition, designed effect processing on health benefits. developed under laboratory conditions, standard steps were followed product. Evaluation performed sensory attributes like Appearance, color, taste, texture, aroma, overall acceptability preparation ice-cream cones yield %, baking time, holding time investigated. Microbial analysis carried out for validation its shelf life. Our vital focus packaging labeling.
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ژورنال
عنوان ژورنال: International journal of horticulture and food science
سال: 2022
ISSN: ['2663-1075', '2663-1067']
DOI: https://doi.org/10.33545/26631067.2022.v4.i2c.121