Watch out brief demonstration of Value-Added Food Products developed by Centre of Food Science and Technology. (CCS HAU, Hisar). Value-Added is the process of taking a raw commodity and changing its form to produce a high quality end product. Value-Added is defined as the addition of time, place, and/or form utility to a commodity in order to meet the tastes/preferences of consumers. Value Added Food Products developed by Centre of Food Science and Technology (CCS HAU, Hisar) : Value Added Pasta (Ashwaganda + 0.5% Guar Gum) for Memory Enhancer Maize Melting Moments (Maize for Protein Enhancement) Potato Chips Carrot Biscuits (Carrot Addiction for Vitamin A Enhancement) Rice Macaroni (Rice Addiction for Protein Enhancement) Rice Pasta (Rice Addiction for Protein Enhancement) Value Added Pasta (Pulses) (Pulses Addiction for Protein Enhancement) Value Added RTE Snacks (Rice and Maize) (Protein Enriched) Potato Pappad Instant Halwa Mix Value Added RTE Snacks (Green Gram) (Protein Enriched) Dried Carrot, Dried Potato Carrot Candy (Enriched with Coconut Powder) Bar and Amala Candy RTS (Ready to Serve) of Various Fruits James of Various Fruits Squash of Various Fruits Flour made from broken grain (rice) is used in a variety of food products including breakfast cereals, and snack foods. To minimize loss due to breakage and to improve nutritional quality of bakery and snacks products, there is large scope of value addition of broken grains of rice in these food products. To fulfill these projects, the technique was first developed by Sukhdev Taneja during his Master Degree project under advisory of Dr Raj Bala Grewal (Cereal Professor of CFST, CCS HAU) to make various type of bakery and snacks products by value addition of broken rice grains during season of 2013 to 2014. For More Exclusive Videos, Please Subscribe Us. Please shear this Video on Your Blog, Facebook, Twitter or Google+ Wall.

• published: 15 Apr 2014
• views: 50