Article
Version 1
Preserved in Portico This version is not peer-reviewed
Navathaniyam Biscuits: Redefining Food
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Version 1
: Received: 12 December 2023 / Approved: 13 December 2023 / Online: 13 December 2023 (11:36:41 CET)
How to cite: M, R. Navathaniyam Biscuits: Redefining Food. Preprints 2023, 2023120972. https://doi.org/10.20944/preprints202312.0972.v1 M, R. Navathaniyam Biscuits: Redefining Food. Preprints 2023, 2023120972. https://doi.org/10.20944/preprints202312.0972.v1
Abstract
The modernization of food and food production techniques resulted in a major decline in the nutritional profile of food products. Fortification and enrichment are the modern solutions to consider. But to what extent will it help? Traditional food products and food production methods flourish with vital nutrients. The current study restructures the conventional approach to biscuit making, intended to prepare and evaluate the whole nutritious food made from Navathaniyam, a blend of nine grains. From the organoleptic evaluation, the combination of flours employed in trial 2 was more preferred. Incorporating the blend of nine diverse varieties of cereals and pulses will be a novel food product.
Keywords
Biscuits; Navathaniyam; cereals; pulses
Subject
Biology and Life Sciences, Food Science and Technology
Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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