Gisha Singla

Utilization of Corn Fibre and Pectin Gel for the Development of Low Calorie and High Fibre Biscuits

Pankaj Preet Sandhu, Kiran Bains, Gisha Singla & Rajender Singh Sangwan · Current Journal of Applied Science and Technology · 2018

Aim: The study was carried out to standardize low calorie-high fibre biscuits by using corn fibre and pectin gel. Methodology: Corn fibre is a by-product of corn starch industry. It was used to replace refined wheat flour at 10 to 40% to level for the development of low calorie a...