عرض سجل المادة البسيط

dc.contributor.authorHossain, M Bellal
dc.contributor.authorHossain, K Moazzem
dc.contributor.authorHossain, S Mahmud
dc.contributor.authorSaha, Dulal Kumar
dc.contributor.authorKundu, Pankaj
dc.date.accessioned2014-04-16T18:49:24Z
dc.date.available2014-04-16T18:49:24Z
dc.date.issued1999
dc.identifier.citationDhaka : Bangladesh National Nutrition Council, 1999en_US
dc.identifier.urihttp://hdl.handle.net/123456789/146
dc.description.abstractCoconut delight candy bar was prepared with 20% (w/w) of defatted desiccated coconut kernel with other ingredients and it acceptability was evaluated. The study was conducted on 80 participants of different age levcl in Dhaka city area. The odor and organoleptic test of coconut delight candy bar was the major characteristics in the sensory evaluation. Four weeks feeding trial of coconut delight candy bar on 40 volunteers were conducted, compared at pre and after intervention period. Significant correlation Cr = 0.99) and (r = 0.996) for BWt and BMI were observed during pre and after intervention respectively. The coconut delight candy bar was found in good condition at ambient temperature up to 12 months in food grade heat-sealed flexible metallised pouch in the store. Coconut delight candy contained 9,1% fat. Vitamin E was used as anti-rancidity agent.en_US
dc.language.isoenen_US
dc.publisherBangladesh National Nutrition Councilen_US
dc.subjectDesiccated defatted dried coconut kernelen_US
dc.subjectCoconut powderen_US
dc.subjectIcing sugaren_US
dc.subjectVitamin Een_US
dc.subjectBMIen_US
dc.titleDevelopment of coconut delight candy using desiccated coconut kernelen_US
dc.typeArticleen_US


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