Satya Bhama
Biographic Data
| ID | 1859765 |
|---|---|
| NAME | Satya Bhama |
| GIVEN NAMES | Satya |
| FAMILY NAME | Bhama |
| SIGNATURE | BHAMA S |
| AFFILIATIONS | Department of Food Science and Nutrition, College of Home Science. Himachal Pradesh Krishi Vishvavidyalaya , Palampur 176 062, Himachal Pradesh, India |
| VERIFIED | No |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 0 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2002 |
| LATEST PUBLICATION YEAR | 2003 |
| H-INDEX | 0 |
Nutrient Composition of Specialized Preparations using Sesame Seeds Commonly Consumed in Himachal Pradesh, India
The study was undertaken to standardize, prepare and determine the nutrient content of some specialized preparations using sesame seeds commonly consumed in Himachal Pradesh. The preparations included, Bhugga, Gachak til, Tilcholi, and Til ke laddu. The nutrients such as crude protein, crude fat, total ash, crude fiber, carbohydrates, energy, calcium and iron were analyzed using standard methods
Standardisation and Nutritional Evaluation of Products Prepared from Bengal Gram Flour
In the present investigation two products namely Halwa and Burfi were prepared and were analysed for proximate composition. The moisture, ash, protein, fat, crude fibre and energy content of raw sample were found 8.01, 2.39, 21.85, 4.59, 1.10 g/100g and 377 Kcal/100g, respectively. A significant decrease in moisture, ash, protein and crude fiber content of the products was observed after cooking. Whereas a significant (P<0.01) increase in fat con…
No prominent works on this page.
Standardisation and Nutritional Evaluation of Products Prepared from Bengal Gram Flour
In the present investigation two products namely Halwa and Burfi were prepared and were analysed for proximate composition. The moisture, ash, protein, fat, crude fibre and energy content of raw sample were found 8.01, 2.39, 21.85, 4.59, 1.10 g/100g and 377 Kcal/100g, respectively. A significant decrease in moisture, ash, protein and crude fiber content of the products was observed after cooking. Whereas a significant (P<0.01) increase in fat con…
Nutrient Composition of Specialized Preparations using Sesame Seeds Commonly Consumed in Himachal Pradesh, India
The study was undertaken to standardize, prepare and determine the nutrient content of some specialized preparations using sesame seeds commonly consumed in Himachal Pradesh. The preparations included, Bhugga, Gachak til, Tilcholi, and Til ke laddu. The nutrients such as crude protein, crude fat, total ash, crude fiber, carbohydrates, energy, calcium and iron were analyzed using standard methods
Biology (2 works) · Chemistry (2 works) · Food Science (2 works) · Food Science and Nutritional Studies (2 works) · Agricultural Economics and Practices (1 work) · Agricultural Science and Fertilization (1 work) · Bacteria (1 work) · Energy density (1 work) · Gram (1 work) · Moisture (1 work)