Preparation and Quality Evaluation of Oats Flour Incorporated Muffin - Lamsal, Anusmriti
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Muffin is a type of semi-sweet cake or quick bread baked in an appropriate portion. Oat (Avena Sativa) is a minor cereal crop, which is nutritive and the richest natural food known and produced annually. However, it has several uses it is not utilized in commercial way in context of Nepal. In terms of nutrition value, oats cereal have relatively high content of protein, soluble fiber while it has low fat content and calories value. Thus, the preparation of muffin leads to higher use and commercial production of oats. In fact, oats could be used wherever high gluten content cereals are present.…mehr

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Produktbeschreibung
Muffin is a type of semi-sweet cake or quick bread baked in an appropriate portion. Oat (Avena Sativa) is a minor cereal crop, which is nutritive and the richest natural food known and produced annually. However, it has several uses it is not utilized in commercial way in context of Nepal. In terms of nutrition value, oats cereal have relatively high content of protein, soluble fiber while it has low fat content and calories value. Thus, the preparation of muffin leads to higher use and commercial production of oats. In fact, oats could be used wherever high gluten content cereals are present. The book tries to find the formulation that can add value to oats.
Autorenporträt
Die Autorin Anusmriti Lamsal ist Absolventin der Tribhuwan-Universität in Lebensmittelwissenschaft und -technologie. Sie absolvierte ihre Sekundarschule an der Sunrise English School und die High School am Orchid Science College. Sie hat ein großes Interesse an Lebensmittelsicherheit und Mikrobiologie.