Chemical Parameters Of Antioxidant-Enriched And Iron-Based Prebiotic Milk Cake

Moumita Das; Madhumita Mondal; Rita Mondal; Pragya Tiwari; Ranajit Kumar Khalua

doi:10.53555/jaz.v45i1.4545

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Published: Jan 27, 2024

DOI: https://doi.org/10.53555/jaz.v45i1.4545

Keywords:

antioxidant, dates powder, iron, prebiotics, kiwi fruits, chemical analysis

Moumita Das

Madhumita Mondal

Rita Mondal

Pragya Tiwari

Ranajit Kumar Khalua

Abstract

In this research study, control milk cake was developed without prebiotics and experimental milk cake was prepared by varying the percentage of prebiotics; kiwi fruit powder was used as a prebiotic. The nutritional value of bakery goods and their potential for use in feeding programmes and emergencies captured the attention of customers. The main goal of this research study was to develop antioxidant enriched and iron based prebiotic milk cake and to evaluate chemical parameters of newly prepared milk cake.

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How to Cite

Moumita Das, Madhumita Mondal, Rita Mondal, Pragya Tiwari, & Ranajit Kumar Khalua. (2024). Chemical Parameters Of Antioxidant-Enriched And Iron-Based Prebiotic Milk Cake. Journal of Advanced Zoology, 45(1), 485–492. https://doi.org/10.53555/jaz.v45i1.4545

Issue

Vol. 45 No. 1 (2024): Continuous Publication

Section

Articles

This work is licensed under a Creative Commons Attribution 4.0 International License.

Author Biographies

Moumita Das

SACT- Dept of Nutrition, Mahishadal Raj College & PhD Scholar, Dept. of Home Science, CMJ University, Meghalaya, India.

Madhumita Mondal

Assistant Professor, Department of Zoology, Ghatal Rabindra Satabarsiki Mahavidyalaya, Paschim, Medinipur, W.B., India.

Rita Mondal

SACT- Dept of Nutrition, Mahishadal Raj College & PhD Scholar, Dept. of Home Science, CMJ University, Meghalaya, India.

Pragya Tiwari

Faculty, Department of Home Science, CMJ University, Jorabat, Meghalaya, India.

Ranajit Kumar Khalua

Vice Principal & Associate Professor, Narajole Raj College, W.B., India.

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