Journal of Food Processing & Technology

Suppression subtractive hybridization (SSH) identifies strain-specific sequences in bacterial genomes that are possibly involved in modulation of Th1/Th2 immune responses to staphylococcal enterotoxin A (SEA) superantige

International Conference and Exhibition on Probiotics - 2012

November 19-21, 2012 Hilton San Antonio Airport, USA

Darab Ghadimi, Patrisio Njiru Njeru, Claudia Guigas, Mohammed Hassan Farghaly, Arnold Geis, Michael de Vrese, Jurgen Schrezenmeir, and Knut J. Heller

Posters: J Food Process Technol

Abstract:

The biscuits were prepared by incorporation of dried sweet orange pomace powder (5, 10 and 15%). Further the chemical characteristics of biscuits incorporated with pomace powder were found higher dietary fiber content. The carbohydrate content of biscuits was increased and protein and fat were decreased with increase in pomace concentration. The control biscuits have highest calories (446kcals/100g). The incorporation of dried pomace powder (10%) has calories (400.36kcals/100g). The sensory evaluation of dietary fiber enriched biscuits was carried out by 9-point Hedonic scale by the panel of 10 trained judges. The biscuits incorporated with dried pomace powder (10%) scored higher for all sensory attributes than other sample. Finally it can be concluded that the incorporation of pomace powder (10%) in biscuits were highly acceptable and has health benefits due to rich in dietary fiber.

Biography :

Girish Marotirao Machewad has graduated his Master Course at the age of 26 years from Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra, India of Food Science and Technology. He is Assistant Professor at College of Food Technology, Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra, India. He has published more than 37 papers in reputed national and international journals and serving as a fellow member of Society for Applied Biotechnology, Karnataka, India and Research Journal of Chemistry and Environment, Indore, Madya Pradesh.