Abstract
With a wide range of beneficial effects on human health, various dietary fibres such as microcrystalline cellulose (MCC), inulin, oat fibre and wheat fibre were screened based on their bulking ability in the functional Chhana‐murki (FCM) with respect to sensory and physical properties. Sensory scores were maximum for MCC at 7.5% having optimum moisture content and water activity and minimum hardness, whereas oat and wheat fibres increased the hardness of the product while decreasing the moisture content and water activity thus lowering the sensory scores. Further, replacement of MCC with inulin in 1:1 ratio improved the product characteristics.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
