Home > Journals > International Journal of Food, Nutrition & Dietetics

International Journal of Food, Nutrition & Dietetics

Submit your article Read this Journals View all journals
Full Text (PDF)
Original Article

Optimization of High Fiber Bun Formula and its Nutritional Evaluation

Kamaliya Keshav B. , Kamaliya Keshav B.

Author Information
Licence:


International Journal of Food, Nutrition & Dietetics 3(3):p 89-93, . | DOI: DOI: https://dx.doi.org/10.21088/ijfnd.2322.0775.3315.1
How Cite This Article:
Received : N/A         Accepted : N/A          Published : N/A
Abstract

 Dietary fibers play a multifaceted role in preventing a number of health disorders Bakery products now become essential food items of a vast majority of the population in India. These are bearing negligible fiber. “Tur” husk - bran is byproduct of milling industry and used mainly for cattle feed hence possesses low economical value. This study is therefore planned with a view to develop standardized process for high fiber bun using Pigeon pea husk. For that, Refined Wheat Flour was replaced with 2, 4, 6, 8 and 10% of PPH in the commercial bun formula and product optimization was carried out using sensory evaluation. Raw material, control and experimental buns were analysed for various nutrients using standard methods. Coast is also calculated for economical evaluation for industrial viability. Data analysed statistically. An acceptable quality high fiber bun by replacing maximum 8% RWF with PPH could be prepared by the final formula and procedure standardized. It contains more fiber and less energy as compared to control biscuit. It found economically viable and thus could easily marketed among Indian consumer chiefly consist of middle class population. 

References

No records found.

Funding

Author Information

Authors and Affiliatione

  • Kamaliya Keshav B.
    ,
  • Kamaliya Keshav B.
    ,
Conflicts of Interest
Supplementary Information

Below is the link to the supplementary material.

Rights and Permissions


About this article

Cite this article

Licence:


Download citation

Received Accepted Published
N/A N/A N/A
DOI: DOI: https://dx.doi.org/10.21088/ijfnd.2322.0775.3315.1
Keywords

Article Level Metrics

Last Updated

Sunday 08 June 2025, 07:37:14 (IST)

3

Accesses

00
0
00

Citations


22
11
23

View full article metrics including social shares, article views and publishing history


Article Keywords

Keyword Highlighting

Highlight selected keywords in the article text.


Timeline

Received N/A
Accepted N/A
Published N/A

licence




Access this article


Reprint Order Form
Buy Single Article
Institutional Subscriptions

Share