A Study on Nutritional Value and Sensory Evaluation of Wheat Gateaux by Addition of Jaggery

Authors

  • John Williams1, H.M. Moyeenudin2, Manivel K.3, Mark Keith Faraday4

DOI:

https://doi.org/10.37506/ijphrd.v11i3.756

Keywords:

Jaggery, Gateaux, Cake, Healthy Diet, Nutritional Value

Abstract

The most delightful sweets are prepared with sugar and artificial sweeteners in order to give sweet taste and
flavor in the prepared dish or refreshment, these sweeteners used in various forms like granulated, powdered
or as a syrup according to the type of food preparation. The refined sugar is rich in carbohydrates especially
the sugar obtained from sugarcane and acts as best sweetener for making deserts like gateaux. There are
many varieties of gateaux prepared and it is commonly available dessert from generations, an enticing slice
of gateaux makes a choice to opt for it. In recent days health has become a primary concern especially
with over nutrition which leads to obesity. Although the sugar is considered as a daily commodity in foods,
gateaux contains large amount of sugar content, consuming in regular basis may lead to health implications.
This study is focused towards the Nutritional Value of jaggery and the usage as a substitute for sugar by
incorporating it in the preparation of Gateaux, Lastly to distinguish the sensory evaluation of gateaux made
out of jaggery.

Author Biography

  • John Williams1, H.M. Moyeenudin2, Manivel K.3, Mark Keith Faraday4

    1Asst. Professor, School of Hotel and Catering Management, Vels Institute of Science,
    Technology & Advanced Studies, (VISTAS), Chennai, India

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Published

2020-03-26

How to Cite

A Study on Nutritional Value and Sensory Evaluation of Wheat Gateaux by Addition of Jaggery. (2020). Indian Journal of Public Health Research & Development, 11(3), 219-223. https://doi.org/10.37506/ijphrd.v11i3.756