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@article{159638,
        author = {KANMANI.K.M and Mrs.DEEPALAKSHMI},
        title = {FORMULATION AND STANDARDIZATION OF GLUTEN FREE SNACKS USING KENAF LEAF POWDER INCOPORATED BROWN RICE FLOUR FOOD PRODUCTS},
        journal = {International Journal of Innovative Research in Technology},
        year = {},
        volume = {9},
        number = {12},
        pages = {480-485},
        issn = {2349-6002},
        url = {https://ijirt.org/article?manuscript=159638},
        abstract = {Kenaf (Hibiscus cannabinus L., Malvaceae) is a warm season annual fiber crop closely related to White Jute (Corchorus capsularis L.) that can be successfully produced in mainly in India and China, followed by Bangladesh. As the commercial use of kenaf continues to diversify from its historical role as a cordage crop (rope, twine, and sackcloth) to its various new applications including paper products, building materials, absorbents, and livestock feed, choices within the decision matrix will continue to increase and involve issues ranging from basic agricultural production methods to marketing of kenaf products. The aim of this study is to standardize Kenaf leaf powder incorporated brown rice flour food products namely Nachos and Halwa. These products and its variations were sensory evaluated by panel members by means of color, texture, taste, flavor, and appearance. From these variations 2% kenaf leaf powder incorporated brown rice nachos and 3% kenaf leaf powder incorporated brown rice halwa secured highest score among others. Nutrient analysis were done for the food products like carbohydrate, fat, protein, fiber etc. Hence it is recommended for all age group people.},
        keywords = {Cordage, absorbents, livestock, matrix, standardize},
        month = {},
        }