ACCEPTABILITY OF COMBINED FOOD GROUP BISCUITS FOR REDUCING MICRONUTRIENT DEFICIENCYCHARIS K. RIPNAR, UMADEVI S. HIREMATH AND S. ANITHA
Micronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrients are also involved in the function of the human system that when deficient lead to potentially harmful infections. An attempt was made to combine the food groups to reduce micronutrient deficiency. Sweet biscuits were prepared using standard methods. Sensory evaluation was conducted. Results revealed that SBC-1, SBC-2 and BC (control products of sweet biscuit and salt biscuit) scored maximum in all the sensory attributes. Consumer acceptability was distributed to 45 members viz. staff members of Dean (Agri) and Registrars building (35 nos.) and girl students (10 nos.). Results revealed that the biscuit products were accepted by the consumers. It can be concluded that, a combination of food groups will improve the nutritive value of a product and it may help improve the micronutrient deficiencies of the public.
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