Title of article
Nutrient Composition of Selected Traditional Sweets Based on Nuts and Oilseeds Commonly Consumed in Himachal Pradesh
Author/Authors
Sharma، A. K. نويسنده , , MALHOTRA، S.R. نويسنده , , SINGH، S. نويسنده , , BHAMA، S. نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2004
Pages
-204
From page
205
To page
0
Abstract
Alsi ke laddu, coconut taddu, gachak groundnut, green gram laddu, groundnut ke [addu and sundh ke {addu were the traditional foods prepared. The moisture content was found maximum in coconut laddu, protein content was found maximum in gachak-groundnut. Fat, crude fibre, energy, calcium and iron contents were maximum in alsi ke {addu as 29.85 g, 1.23g, 480 Keal, 142 mg and 23.95 mg, respectively on fresh weight basis.
Keywords
Oilseeds , Traditional sweets , Nutritional value , Nuts
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Serial Year
2004
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Record number
119553
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