COMPOSITION AND METHOD FOR PRODUCING PROCESSED FOODS TO PROTECTIVELY CATER NUTRIENTS OF FRUITS AND VEGTABLES

摘要

: In the context that no natural vitamin can protract in any processed/value-added product involving heat (high) treatment. And conventionally with 65°C -75 DC heat treatment natural Vitamin gets leached out, the claimed innovation is a process innovation as a unique production principle to derive various versions of nutritive biscuits, convenient food category snacks which are able to entrap, retain and cater natural vitamtns and other natural nutrients even when involving processing heat treatment of order 150 D t -200 DC. Wherein Nutritive Biscuits are conceptualized and made with wide range of Characteristics and many Physiological and Psychological advantages. The designed functional food Product while serving Infants, emphasizes its service to Lactating/Pregnant Mothers and few other lucrative commercial segments in the form of Allotropic products. Allotropes are products framed with similar formulation but with different physical entities to suit the needs of the segment. Vitality with the product characteristics is its blend of amiable nutritive features fitting together to serve nutritive needs of different segments at conscious levels. Act as growth transducer to one segment (Infants) while immune/defending medicine to other segments. All the products are fully commercial having Industrial made application with a touch of Health carel medicament application in tune to the customer pulse. All of them are highly price friendly; just in the costs of regular Biscuits. Explorations 'Confidence with Food', in lines Child Psychology is the vitality with the concept of Infant Biscuits while Nutritive features' contributing to Mental Health is another psychological trait evaluated with Nutritive Biscuits.