Micronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrient deficiency can lead to potentially harmful infections. Hence a study was done to combine the food groups to reduce the micronutrient deficiency. Purpose of the study was to formulate the nutri-dense burfi and assess the physico-chemical components of formulated nutri-dense burfi. Ingredients were procured from the local market. They were cleaned, peeled and washed. Weights were recorded, grated/ sliced, blanched and kept for dehydration. The dehydrated ingredients were ground, packed and sealed. Burfis were prepared using standard procedures. Results revealed that, the length of the burfi products ranged from 4cm to 5cm whereas the width measurement maintained at 3.5cm and thickness ranged from 0.5cm to 1cm.The chemical components of protein, fat, carbohydrate, beta-carotene in the incorporated products were higher as compared to the control products.
| Published in | Journal of Food and Nutrition Sciences (Volume 3, Issue 3) |
| DOI | 10.11648/j.jfns.20150303.15 |
| Page(s) | 108-113 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2015. Published by Science Publishing Group |
Micronutrient, Nutri-Dense Burfi, Physico-Chemical
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APA Style
Charis Kharkongor Ripnar, Umadevi S. Hiremath, Anitha S. (2015). Formulated Nutri-Dense Burfi and Its Physico-Chemical Components. Journal of Food and Nutrition Sciences, 3(3), 108-113. https://doi.org/10.11648/j.jfns.20150303.15
ACS Style
Charis Kharkongor Ripnar; Umadevi S. Hiremath; Anitha S. Formulated Nutri-Dense Burfi and Its Physico-Chemical Components. J. Food Nutr. Sci. 2015, 3(3), 108-113. doi: 10.11648/j.jfns.20150303.15
AMA Style
Charis Kharkongor Ripnar, Umadevi S. Hiremath, Anitha S. Formulated Nutri-Dense Burfi and Its Physico-Chemical Components. J Food Nutr Sci. 2015;3(3):108-113. doi: 10.11648/j.jfns.20150303.15
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Download@article{10.11648/j.jfns.20150303.15,
author = {Charis Kharkongor Ripnar and Umadevi S. Hiremath and Anitha S.},
title = {Formulated Nutri-Dense Burfi and Its Physico-Chemical Components},
journal = {Journal of Food and Nutrition Sciences},
volume = {3},
number = {3},
pages = {108-113},
doi = {10.11648/j.jfns.20150303.15},
url = {https://doi.org/10.11648/j.jfns.20150303.15},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20150303.15},
abstract = {Micronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrient deficiency can lead to potentially harmful infections. Hence a study was done to combine the food groups to reduce the micronutrient deficiency. Purpose of the study was to formulate the nutri-dense burfi and assess the physico-chemical components of formulated nutri-dense burfi. Ingredients were procured from the local market. They were cleaned, peeled and washed. Weights were recorded, grated/ sliced, blanched and kept for dehydration. The dehydrated ingredients were ground, packed and sealed. Burfis were prepared using standard procedures. Results revealed that, the length of the burfi products ranged from 4cm to 5cm whereas the width measurement maintained at 3.5cm and thickness ranged from 0.5cm to 1cm.The chemical components of protein, fat, carbohydrate, beta-carotene in the incorporated products were higher as compared to the control products.},
year = {2015}
}
TY - JOUR T1 - Formulated Nutri-Dense Burfi and Its Physico-Chemical Components AU - Charis Kharkongor Ripnar AU - Umadevi S. Hiremath AU - Anitha S. Y1 - 2015/05/06 PY - 2015 N1 - https://doi.org/10.11648/j.jfns.20150303.15 DO - 10.11648/j.jfns.20150303.15 T2 - Journal of Food and Nutrition Sciences JF - Journal of Food and Nutrition Sciences JO - Journal of Food and Nutrition Sciences SP - 108 EP - 113 PB - Science Publishing Group SN - 2330-7293 UR - https://doi.org/10.11648/j.jfns.20150303.15 AB - Micronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrient deficiency can lead to potentially harmful infections. Hence a study was done to combine the food groups to reduce the micronutrient deficiency. Purpose of the study was to formulate the nutri-dense burfi and assess the physico-chemical components of formulated nutri-dense burfi. Ingredients were procured from the local market. They were cleaned, peeled and washed. Weights were recorded, grated/ sliced, blanched and kept for dehydration. The dehydrated ingredients were ground, packed and sealed. Burfis were prepared using standard procedures. Results revealed that, the length of the burfi products ranged from 4cm to 5cm whereas the width measurement maintained at 3.5cm and thickness ranged from 0.5cm to 1cm.The chemical components of protein, fat, carbohydrate, beta-carotene in the incorporated products were higher as compared to the control products. VL - 3 IS - 3 ER -
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