JETIREXPLORE- Search Thousands of research papers



Published in:

Volume 7 Issue 7
July-2020
eISSN: 2349-5162

Unique Identifier

JETIR2007151

Page Number

1205-1214

Share This Article


Title

DEVELOPMENT OF KETO BREAD

ISSN

2349-5162

Cite This Article

"DEVELOPMENT OF KETO BREAD", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.7, Issue 7, page no.1205-1214, July-2020, Available :http://www.jetir.org/papers/JETIR2007151.pdf

Abstract

Functional food science has gained momentum recently in response to the changing health status of developed countries. As healthcare cost rises and average life expectancy reduces, the public has sought ways to become healthier and develop higher qualities of life. The concept of “functional food” developed as a convenient and inexpensive solution to chronic health problems, and is becoming influential in numerous branches of science and policy. Diabetes is one of the major causes of various other metabolic derangements. Obese individuals are at higher risk of developing diabetes mellitus. More over many countries are more than ever moving forward to becoming corporate, so the time invested in cooking is reduced. Bread is a staple part of every diet. Thus, the market desperately needs a healthier alternative for bread. Watermelon seeds, milk powder and psyllium husk were used in the preparation of keto bread which is low in carbohydrate and high in fat. The bread was analyzed for its nutritional, microbial and sensory parameters and a suitable packaging for the product was developed. The present study showed that the product is low in carbohydrates (14.41%), moderate in protein (17.1%) and high in fat (19.64%), which meets the requirement of a ketogenic diet.

Key Words

Functional food, Diabetes mellitus, Obesity, Ketogenic diet, Keto bread, Watermelon seed, Psyllium husk.

Cite This Article

"DEVELOPMENT OF KETO BREAD", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.7, Issue 7, page no. pp1205-1214, July-2020, Available at : http://www.jetir.org/papers/JETIR2007151.pdf

Publication Details

Published Paper ID: JETIR2007151
Registration ID: 235229
Published In: Volume 7 | Issue 7 | Year July-2020
DOI (Digital Object Identifier):
Page No: 1205-1214
ISSN Number: 2349-5162

Download Paper

Preview Article

Download Paper




Cite This Article

"DEVELOPMENT OF KETO BREAD", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.7, Issue 7, page no. pp1205-1214, July-2020, Available at : http://www.jetir.org/papers/JETIR2007151.pdf




Preview This Article


Downlaod

Click here for Article Preview