DEVELOPMENT AND QUALITY EVALUATION OF MILK RINGS: A SNACK - Hnialum, Lalawmpuii;Kumar, Dhananjay;Singh, Bhanu Pratap
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Milk, a highly nutritious food is an important source of high quality proteins and most of the essential vitamins and minerals required by the human body. Due to the lack of cold chain system and convenience associated with the use of milk in the traditional sweet products, good amount of the milk produced in the country are utilised for the same. Recently, there has been an increasing concern for health among the consumers leading to the increase demand for healthy foods. The snack foods available in the market are mainly prepared from starch rich foods and cereals grains especially potato…mehr

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Produktbeschreibung
Milk, a highly nutritious food is an important source of high quality proteins and most of the essential vitamins and minerals required by the human body. Due to the lack of cold chain system and convenience associated with the use of milk in the traditional sweet products, good amount of the milk produced in the country are utilised for the same. Recently, there has been an increasing concern for health among the consumers leading to the increase demand for healthy foods. The snack foods available in the market are mainly prepared from starch rich foods and cereals grains especially potato and corn and have low nutritional density and high calorie and/or fat. The book provides the right formulation and processing conditions to develop low fat milk rings with high nutritional value, how it can be stored for longer period of time without refrigeration and how to estimate the production cost of the developed product.
Autorenporträt
Lalawmpuii Hnialum did her B.V.Sc & A.H. in 2008 and M.V.Sc (Livestock Products Technology) in 2013 from ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, U.P. She also completed her Ph.D. from Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab in 2019.