Parneet Kaur

Luska ciecierzycy jest gl wnym produktem ubocznym przetwarzania ciecierzycy, kt ry jest stosowany gl wnie jako pasza dla przeżuwaczy. Jej znaczenie odżywcze w diecie czlowieka jest mniej znane. Luska ciecierzycy jest bogatym źr dlem blonnika pokarmowego. Luska powstaje jako produkt uboczny podczas prażenia ciecierzycy w celu uzyskania powszechnie spożywanej dmuchanej przekąski. Prażenie nasion ciecierzycy, a następnie luskanie i mielenie jest wykorzystywane do przygotowania tradycyjnego produktu "Sattu". Luski ciecierzycy zawierają r żne substancje antyodżywcze, takie jak kwas garbnikowy i kwas fitynowy. Luska ciecierzycy zostala poddana obr bce hydrotermicznej w celu zmniejszenia zawartości substancji antyodżywczych. W ten spos b przygotowano ciasteczka wzbogacone luską ciecierzycy przy użyciu r żnych receptur. Przeanalizowano wartośc odżywczą ciasteczek, kolor, analizę profilu tekstury, stosunek rozsmarowywania i wymiary. Paneliści przeanalizowali wlaściwości organoleptyczne pr bek ciasteczek w dziewięciostopniowej skali hedonicznej. Jego wlączenie do produkt w piekarniczych wykazalo obiecujące wyniki w zwiększaniu wartości odżywczej i poprawie atrybut w tekstury.

A casca de gr o-de-bico o principal subproduto da moagem de leguminosas aquando da transforma o do gr o-de-bico, que utilizado principalmente como alimento para ruminantes. O seu significado nutricional na dieta humana menos conhecido. A casca de gr o-de-bico uma fonte rica de fibras alimentares. A casca gerada como subproduto durante a torrefa o do gr o-de-bico para desenvolver um snack tufado muito consumido. A torrefa o de sementes de gr o-de-bico, seguida de descasque e moagem, utilizada para preparar o produto tradicional "Sattu". As cascas de gr o-de-bico cont m v rias subst ncias antinutricionais, como o cido t nico e o cido f tico. A casca de gr o-de-bico foi submetida a um tratamento hidrot rmico para reduzir as subst ncias antinutricionais. Foram assim preparadas bolachas enriquecidas com casca de gr o-de-bico utilizando diferentes formula es. Foram analisadas a an lise nutricional das bolachas, a cor, a an lise do perfil de textura, o r cio de espalhamento e as dimens es. Os membros do painel analisaram as propriedades organol pticas das amostras de bolachas numa escala hed nica de nove pontos. A sua incorpora o em produtos de panifica o mostrou resultados promissores no aumento do valor nutricional e na melhoria dos atributos texturais.

Kichererbsenschalen sind das wichtigste Nebenprodukt bei der Verarbeitung von Kichererbsen, das haupts chlich als Futtermittel f r Wiederk uer verwendet wird. Ihre ern hrungsphysiologische Bedeutung f r die menschliche Ern hrung ist weniger bekannt. Kichererbsenschalen sind eine reichhaltige Quelle f r Nahrungsfasern. Die Schale f llt als Nebenprodukt beim R sten von Kichererbsen an, um den weit verbreiteten gepufften Snack herzustellen. Das R sten von Kichererbsensamen, das anschlie ende Entsch len und Mahlen wird zur Herstellung des traditionellen Produkts "Sattu" verwendet. Kichererbsenschalen enthalten verschiedene n hrstofffeindliche Stoffe wie Gerbs ure und Phytins ure. Die Kichererbsenschalen wurden einer hydrothermischen Behandlung unterzogen, um die antinutritiven Stoffe zu reduzieren. So wurden mit Kichererbsenschalen angereicherte Kekse mit verschiedenen Rezepturen hergestellt. Die Kekse wurden auf ihren N hrwert, ihre Farbe, ihr Texturprofil, ihr Aufstrichverh ltnis und ihre Gr e hin untersucht. Die Teilnehmer haben die organoleptischen Eigenschaften der Keksproben auf einer Neun-Punkte-Hedonik-Skala bewertet. Die Einarbeitung in Backwaren hat vielversprechende Ergebnisse bei der Erh hung des N hrwerts und der Verbesserung der Textur gezeigt.

La balle de pois chiche est le principal sous-produit de la mouture des l gumineuses lors de la transformation du pois chiche, qui est principalement utilis pour l'alimentation des ruminants. Son importance nutritionnelle dans l'alimentation humaine est moins connue. La balle de pois chiche est une riche source de fibres alimentaires. L'enveloppe est un sous-produit g n r lors de la torr faction du pois chiche, ce qui permet d'obtenir un en-cas souffl largement consomm . La torr faction des graines de pois chiches, suivie du d corticage et de la mouture, est utilis e pour pr parer le produit traditionnel "Sattu". Les enveloppes de pois chiches contiennent diverses substances antinutritionnelles telles que l'acide tannique et l'acide phytique. Les cosses de pois chiches ont subi un traitement hydrothermique afin de r duire les substances antinutritionnelles. Des biscuits enrichis en cosses de pois chiches ont ainsi t pr par s l'aide de diff rentes formulations. L'analyse nutritionnelle des biscuits, la couleur, l'analyse du profil de texture, le ratio d' talement et les dimensions ont t analys s. Les pan listes ont analys les propri t s organoleptiques des chantillons de biscuits sur une chelle h donique de neuf points. Son incorporation dans les produits de boulangerie a donn des r sultats prometteurs en termes d'am lioration de la valeur nutritionnelle et des attributs texturaux.

La buccia di ceci il principale sottoprodotto della macinazione dei ceci, utilizzato principalmente come mangime per i ruminanti. Il suo significato nutrizionale nella dieta umana meno noto. La lolla di ceci una ricca fonte di fibra alimentare. La buccia viene generata come sottoprodotto durante la tostatura del cece per sviluppare uno snack soffiato molto consumato. La tostatura dei semi di ceci, seguita da decorticazione e macinazione, viene utilizzata per preparare il prodotto tradizionale "Sattu". La buccia del cece contiene diverse sostanze antinutrizionali come l'acido tannico e l'acido fitico. La buccia di ceci stata sottoposta a trattamento idrotermico per ridurre le sostanze antinutrizionali. Sono stati quindi preparati biscotti arricchiti con la buccia di ceci utilizzando diverse formulazioni. Sono state analizzate le analisi nutrizionali dei biscotti, il colore, l'analisi del profilo di consistenza, il rapporto di diffusione e le dimensioni. I panelisti hanno analizzato le propriet organolettiche dei campioni di biscotti su una scala edonica a nove punti. La sua incorporazione nei prodotti da forno ha mostrato risultati promettenti nell'aumento del valore nutrizionale e nel miglioramento degli attributi testuali.

Chickpea husk is the major pulse milling by-product on processing of chickpea, which is mainly used as ruminant feed. Its nutritional significance in the human diet is less known. Chickpea husk is a rich source of dietary fibre. Husk is generated as by-product during roasting of chickpea for developing widely consumed puffed snack. Roasting of chickpea seeds, followed by dehusking and milling is used to prepare traditional product 'Sattu'. Chickpea husks contain various antinutritional substances like tannic acid and phytic acid. Chickpea husk was provided the hydro-thermal treatment to reduce antinutritional substances. Chickpea husk enriched cookies were thus prepared using different formulations. Nutritional analysis of cookies, colour, texture profile analysis, spread ratio, and dimensions have been analysed. Panellists analysed the organoleptic properties of the cookie's samples on a nine-point hedonic scale. Its incorporation in bakery products, has shown promising results in enhancing nutritional value and improving textural attributes.

Raule Dila'an De' is an anthology which depicts the hardcore feelings of people, the noises that disturbs their hearts, the thoughts that makes them think. Introverts are drawn to the inner world of thoughts and feelings, they focus on the meaning they make of the events swirling around them. They recharge their batteries being alone. In this anthology, the readers are going to experience different perspectives and the noises that were disturbing all of them at some point in life. Most of them never expressed themselves openly, and this is what makes this anthology special. Compiled by Neha K M and Parneet Kaur, this anthology is a must read for bibliophiles.

The book investigates the current Internationalisation status of Small and Medium enterprises in the manufacturing sector of Punjab. Internationalisation of SMEs has been researched earlier but still there exists a gap that how it takes place and which of the factors pushes these firms to enter into new markets. Internationalisation of firms is a vast topic which includes a wide range of internationalisation theories, dimensions, patterns and various influential factors which affect their internationalisation processes in one way or the other. The main objectives of the study were to find out the sources of awareness which provide information to SMEs of Punjab to do their businesses outside the domestic markets, to examine the internationalisation processes of SMEs through their internationalisation dimensions and patterns, to identify the driving forces which foster and hinder the internationalisation process of SMEs. The last objective of the study is to develop a model which was framed on the basis of the results obtained after the analysis of the information collected through questionnaire and personal interview. The sample of the study was 100 SME exporters.