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Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Hurdle Effect of Polyols and Fibre to Improve Quality and Shelf Life

Hurdle Effect of Polyols and Fibre to Improve Quality and Shelf Life

Paperback

Business General

ISBN10: 620201444X
ISBN13: 9786202014441
Publisher: LAP Lambert Academic Publishing
Published: Oct 21 2024
Pages: 176
Weight: 0.59
Height: 0.41 Width: 6.00 Depth: 9.00
Language: English
Polyols are hydrogenated form of carbohydrates, whose carbonyl group had been reduced to primary or secondary hydroxyl group. Fiber has many health benefits. Eating soluble fiber had been shown to reduce the risk of developing heart disease by reducing cholesterol levels. This book contains optimization of polyols (glycerol, sorbitol and mannitol) and fibres (oat, psyllium and barley) in bread and muffins to find out the best combination on the basis of quality on basis of overall acceptability of the products and evaluation of shelf life of bread and muffins prepared after incorporation of polyols and fibre in suitable packaging material.

Also from

Bhise, Suresh

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Business General