DEVELOPMENT OF READY TO EAT FRUIT FLAKES

Authors

  • AKHIL PHILIP PATHEEPARAMBIL Anna University

DOI:

https://doi.org/10.5281/zenodo.4149164

Keywords:

Banana, Condiments, Dried Apple, Papaya

Abstract

Ready to eat foods are processed to be ready to eat with very little additional efforts. The main objective of this project is to develop a cereal mix that can be used as breakfast. Ready to eat Indian Fruit Flakes was developed by using dried papaya, apple and banana flakes. Its sensory evaluation consumer acceptance test) revealed that the product was liked moderately by the consumer. The various parameters such as moisture, colour, non enzymatic browning, total sugars and reducing sugars were analysed. The Iron and Calcium content was found to be in high ratio during the analysis. The microbial load was found to be within the safe limit. Total Plate Count, Yeast and Mould were found to be within limits .Salmonella were found to be absent. T he ready to eat fruit flakes can be prepared by adding it to boiled milk with addition of sugar if needed. The development  of RTE food without losing the traditional taste are found to be more acceptable by the present day society.

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Published

2020-10-30

How to Cite

[1]
A. P. PATHEEPARAMBIL, “DEVELOPMENT OF READY TO EAT FRUIT FLAKES”, FASJ, vol. 1, no. 4, Oct. 2020.