id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ffhd-888	Bansal, Uma; Bhardwaj, Aastha; Singh, Som Nath; Khubber, Sucheta; Sharma, Nitya; Bansal, Vasudha	Effect of incorporating plant-based quercetin on physicochemical properties, consumer acceptability and sensory profiling of nutrition bars	2022		.htm	text/html	857	19	14	Effect of incorporating plant-based quercetin on physicochemical properties, consumer acceptability and sensory profiling of nutrition bars | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 12 No. 3 (2022): March 2022 / Research Articles Effect of incorporating plant-based quercetin on physicochemical properties, consumer acceptability and sensory profiling of nutrition bars Authors Uma Bansal Research Scholar (Ph.D), Dept. of Food Technology, Jiwaji University, Madhya Pradesh, India Aastha Bhardwaj Lecturer, Dept. of Food Technology, Jamia Hamdard New Delhi, India Som Nath Singh Scientist ‘F”, DRDO - Defence Institute of Physiology and Allied Sciences (DIPAS), Delhi, India Sucheta Khubber Scientist II, General Mills, Mumbai, India Nitya Sharma Post-Doctoral Fellow, Centre for Rural Development & Technology, Indian Institute of Technology (IIT), New Delhi, India Vasudha Bansal Government Home Science College, Sector-10, Affiliated to Panjab University, Chandigarh, India DOI: https://doi.org/10.31989/ffhd.v12i3.888 Abstract Abstract Background: Plant-based quercetin is usually produced using fruit and vegetable wastes and is sold in the market in powdered form. With the increase in the quercetin content, a significant decrease in the water activity and increase in the lightness (L*) and hardness values of nutrition bar samples was observed.	cache/ffhd-888.htm	txt/ffhd-888.txt