The Resource Development of a chia muesli bar that is gluten free, dairy free with no added sugar : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Sampoorna Tulasi Dama

Development of a chia muesli bar that is gluten free, dairy free with no added sugar : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Sampoorna Tulasi Dama

Label
Development of a chia muesli bar that is gluten free, dairy free with no added sugar : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Title
Development of a chia muesli bar that is gluten free, dairy free with no added sugar
Title remainder
a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University
Statement of responsibility
Sampoorna Tulasi Dama
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
The aim of the current project was to develop a gluten-free, dairy-free and no added sugar bar with a soft centre containing Chia seeds -- Executive summary
Cataloging source
PU
http://library.link/vocab/creatorName
Dama, Sampoorna Tulasi
Degree
BFoodTech(Hons)
Dissertation year
2014
Granting institution
Massey University
Index
no index present
Literary form
non fiction
Nature of contents
  • abstracts summaries
  • bibliography
  • theses
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Snack foods
  • Gluten-free foods
Label
Development of a chia muesli bar that is gluten free, dairy free with no added sugar : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Sampoorna Tulasi Dama
Instantiates
Publication
Note
  • At head of title: Massey University, Palmerston North, Institute of Food, Nutrition and Human Health
  • At head of cover title: Massey University, Institute of Food, Nutrition and Human Health final project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Executive summary -- Introduction -- Aim, objective and constraints -- Literature review. Introduction ; Market research ; Bar formulation and processing ; Preservation methods ; Conclusion -- Formulation trials. Introduction ; Trial 1: Preliminary base formulation and hydration of chia seeds ; Trial 2: Investigating different ratios of honey, seeds and oil ; Trial 3: Hydration of chia seeds in water ; Trial 4: Investigating different ratios of flour to seed ; Trial 5: Investigating use of different humectants -- Investigating the relationship between baking time/temperature and water activity. Introduction ; Effect of baking time/temperature profile on water activity measurements (A [subscript] w) ; Conclusions and recommendations -- Final formulation. Introduction ; Pilot plant scale up ; Preparation of chocolate coating ; Conclusion and recommendations -- Sensory evaluation -- Nutrition information panel (NIP) -- Shelf life stability -- Product cost analysis -- Conclusion and recommendations
Dimensions
30 cm
Extent
96 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour)
Label
Development of a chia muesli bar that is gluten free, dairy free with no added sugar : a report presented in partial fulfilment of the requirements for the degree of Bachelor of Food Technology (Honours) of Massey University, Sampoorna Tulasi Dama
Publication
Note
  • At head of title: Massey University, Palmerston North, Institute of Food, Nutrition and Human Health
  • At head of cover title: Massey University, Institute of Food, Nutrition and Human Health final project report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Executive summary -- Introduction -- Aim, objective and constraints -- Literature review. Introduction ; Market research ; Bar formulation and processing ; Preservation methods ; Conclusion -- Formulation trials. Introduction ; Trial 1: Preliminary base formulation and hydration of chia seeds ; Trial 2: Investigating different ratios of honey, seeds and oil ; Trial 3: Hydration of chia seeds in water ; Trial 4: Investigating different ratios of flour to seed ; Trial 5: Investigating use of different humectants -- Investigating the relationship between baking time/temperature and water activity. Introduction ; Effect of baking time/temperature profile on water activity measurements (A [subscript] w) ; Conclusions and recommendations -- Final formulation. Introduction ; Pilot plant scale up ; Preparation of chocolate coating ; Conclusion and recommendations -- Sensory evaluation -- Nutrition information panel (NIP) -- Shelf life stability -- Product cost analysis -- Conclusion and recommendations
Dimensions
30 cm
Extent
96 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour)

Library Locations

    • ManawatÅ« LibraryBorrow it
      Tennent Drive, Palmerston North, Palmerston North, 4472, NZ
      -40.385340 175.617349
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