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Cheese Puff Science Club
CHEESE PUFF SCIENCE CLUB December 7th, 2013. Project AB1113 Cheese Puff Science Club was an objective, harmony? sweetness? scraping of the scientific taste test of 10 varieties of com- roof of the mouth? diagrammatic mercially available cheese puff conducted at clarity? puness? relevance? the “Between the Tar and the Swamp” house fruitiness? eloquence? party on December 7th, 2013. Intended to determine once and for all how the cheese Participants were also presented an objective puffs stack up, the experiment was conduct- reference scale of values from 1 to 10 by which ed as a blind test - puffs were removed from they might calibrate their scoring apparatus: their bags and charged into custom, kraft- paper origami bowls made specifically for the Objective reference deliciousness purpose and arranged in order by hue, their scale from 1-10: most obvious characteristic. Participants, of 1 apple whom 21 completed score cards more or less 2 raisins soberly, were given the following instructions: 3 banana 4 watermelon, wedge It is your task to evaluate the cheese 5 cantaloupe, melon ball form puff with objectivity as to its overall 6 raspberry deliciousness and satisfaction level. 7 cherry Have you considered such attributes 8 clementine, peeled as mouth feel? extent of orange finger 9 pineapple, cube form dust? complexity? in-mouth 10 pineapple, grilled dissolving rate? complexion? what does the shape of the puff resemble? Special thanks are due to Kyle Pfister, from saturated fat level? poshness? whom the Science Club idea was lifted. THE RANKINGS PUFF AVERAGE RANK Cheetos Puffs 6.64 1 Meiji Karl Cheese Flavor 5.81 2 Brim’s Cheese Puffs 5.8 3 Granny Goose Cheese Puffs 5.67 4 Rite-Aid Simplify Cheese Puffs 5.46 5 Pirate’s Booty 4.82 6 Si Senor Mucho Cheese 4.8 7 Trader Joe’s Reduced Fat Cheese Puffs 4.5 8 Chester’s Puffcorn 4 9 Chiz Curls 3.88 10 CHEESE PUFF NO. -
Purposeful Programs Carnival Lesson Plan Destination Discovery
Purposeful Programs Carnival Lesson Plan Destination Discovery Gross Motor • Paper Plate Ring Toss • Cup Knock Down • Painter’s Tape Tic-Tac-Toe • Water Bottle Bowling Fine Motor • Make Slime • Elephant Plate Craft • Make Your Own Party Hat or Mask Simple Science Experiment • Blow Up A Balloon • Make Your Own Lava Lamp Snack • Popcorn Trail Mix (choking hazard for under 4 use puffcorn) • Apple “Donut” Snack Educational • Reading A-Z o You can request one of the following books from your local GiGi’s Playhouse o At the Fair (Level C) o Elephant Car Wash (Level C) o Let’ Go to the Circus (Level G) Activities for Younger Participants • Oobleck in a Bag • Wheels on the Bus • Texture Basket Copyright © 2020 GiGi’s Playhouse, Inc. All rights reserved. Purposeful Programs Carnival Lesson Plan Destination Discovery Gross Motor *Can add a fine motor hand strengthening component to carnival games by giving the participant a handheld hole puncher to punch a paper “ticket” at each carnival game Paper Plate Ring Toss • You Will Need and How To o Paper plates, paper towel roll, glue o Cut the middle out of paper plates to create rings o Glue a paper towel roll to a plate and place on the floor o Toss paper plate rings onto the roll Cup Knock Down • You Will Need and How To o Cups, small ball or sock rolled into a ball o Set cups up in a pyramid ▪ This is a good task to allow the participant to do to work on visual motor skills and fine motor control o Let Participant toss the ball at the pyramid to knock the cups down Painter’s Tape Tic-Tac-Toe • You Will Need and How To o Painter’s tape, something to mark spot with (colored paper, bean bags, cut out x/o, colored socks) o Use painter’s tape to lay out a large tic tac toe board on the floor ▪ Take turns picking a spot on the board ▪ You can add additional gross motor movement by hoping, crawling, skipping, etc. -
Bulk Foods Bulk Foods > Bulk Pasta
INDEX Baking Supplies - Bulk Baking Supplies > Chocolates/Gourmet......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................pg 1 Baking Supplies > Flours/Starches......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................pg 1 Baking Supplies > Grains/Sugars......................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................pg -
Reading Manual for Puff Corn Under PMFME Scheme
Reading Manual for Puff corn Under PMFME Scheme National Institute of Food Technology Entrepreneurship and Management Ministry of Food Processing Industries Plot No.97, Sector-56, HSIIDC, Industrial Estate, Kundli, Sonipat, Haryana-131028 Website: http://www.niftem.ac.in Email: [email protected] Call: 0130-2281089 1 CONTENTS No Chapter Section Page No 1 Introduction 4-14 1.1 Overview 4-9 1.2 Product Description 9-11 1.3 Market Potential 12 1.4 Raw Material Description 13-14 Process & 2 Machinery 15-21 Requirement 2.1 Equipments in Puffing 15-17 2.2 Pop Corn Manufacturing Process 18 2.3 Extrusion process and Equipment 19 2.4 General Failure 20 2.5 Nutritional Information of product 20 2.6 Export potential of puffed corn 20 - 21 3 Packaging 22-25 3.1 Packaging Materials 22-24 3.2 Shelf life of Puffed corn 24 Food Safety & 4 FSSAI Standards 4.1 FSSAI Registration and and Licensing 25-26 4.2 Labelling 28 Opportunities for 5 Micro/Unorganized 29 Enterprises PM FME Scheme 2 Abbreviations & Acronyms Sr:No. Abbreviations Full Forms &Acronyms 1. PM FME Prime Minister’s Formalisation of Micro Food Processing Enterprises Scheme 2. OPP Oriented Polypropylene 3. OD Optical Density 4. OTR Oxygen Transmission Rate 5. LP Laminated Pouches 6. WVTR Water Vapour Transmission Rate 7. HACCP Hazard Analysis and Critical Control Point 8. GAP Good Agricultural Practices 9. GMP Good Manufacturing Practice 10. SOP Standard operating procedure 11. FSSAI Food Safety and Standards Authority of India 12. FoSCos Food Safety Compliance System 13. FBO Food Business Operator 14. -
Advances in Nutrition & Food Science
ISSN: 2572-5971 Research Article Advances in Nutrition & Food Science Development and Quality Evaluation of Commercial Maize Products Nikita Wadhawan*1 and L K Murdia2 *Corresponding author 1Co- PI, Centre of Excellence on Maize Dr. Nikita Wadhawan, Co-PI, Centre of Excellence on Maize, College of Dairy and Food Science Technology, MPUAT, Udaipur (Rajasthan), India; E-mail: [email protected] 2Dean & PI Centre of Excellence on Maize Submitted: 03 Dec 2018; Accepted: 28 Jan 2019; Published: 20 Feb 2019 Abstract The composition of maize endows it with many health benefits. However, maize is naturally deficient in lysine and tryptophan, which are two of eight amino acids regarded as essential for humans and are necessarily to be part of a balanced diet. In light of the above deficiency found in traditional maize the use of Quality Protein Maize (QPM) has brought its usage more productive. QPM differs from common maize in the weight distribution of the five protein fractions. The extent of the change is variable and affected by genotype and cultural conditions. It has been found, however, that the opaque-2 gene reduces the concentration of zein by some 30 percent. As a result, lysine and tryptophan content is higher in QPM varieties than in common maize. QPM based value added products are not available in the market for the consumer, even though products developed from maize have high market potential and are most important food alternative to protein malnourished and gluten sensitive patients. Centre of Excellence on Processing & Value Addition of Maize” initiated in 2014 under nutri farm pilot scheme, Government of India, has developed more than 20 innovative products of maize (Bakery products: Nankhatai, Bread, Toast, Cakes, Salted Cookies, Soya Protein Biscuit, Coconut Cookies, Muffins; Extruded Products: Whey and Butter milk based Pastine, Puffcorn; Traditional Prodcuts: Fortified popcorn, Khaman, Dhokla, Ladoo, Namkeen, Shakkarpara, Mathri). -
Corn Puff Manufacturing Unit
Model Detailed Project Report CORN PUFF MANUFACTURING UNIT Prepared by National Institute of Food Technology Entrepreneurship and Management(NIFTEM) Plot No. 97, Sector 56, HSIIDC, Industrial Estate, Kundli, Sonipat, Haryana 131028 Ministry of Food Processing Industries, Government of India 1. INTRODUCTION Puffcorn or Corn puffs are puffed or extruded corn snacks made with Corn meal and baked. Products by the name of puffcorn (instead of the more generic term corn puff) in particular can be made to look similar to popcorn, although the latter is made from whole grains. Puffcorn is an extruded puffed corn snack which belongs in the snack group products made with corn grits, rice, wheat, or other cereals. Puffcorn is often flavored with cheese, oil, Chili, Onion or garlic powder, and many other spices. Types of puffcorn can vary between specific length, higher bulk density, lower lightness, higher redness, lower yellowness, higher hardness, and lower sprin giness, gumminess and chewiness when using different percentage of oat flour. 2. MARKET POTENTIAL: Puffed food has a primary role in human consumption. Consumer demand is increasing for puffed food due to various health benefits such as weight loss, therefore increasing the market share of puffed food market. Increasing demand for flavor food products is expected to increase the puffed food market over the forecast period. Consumers believe in ready to eat products which have high nutrients like popcorns and Cheetos. The growing puffed market attributed to the shift in consumer demand for various flavors and nutritious food. Puffed food is segmented by category type, application and region. By category, puffin comes in wheat, rice, sorghum and ragi. -
FOOD ALLERGY SUBSTITUTION INFORMATION Most Common Food Allergens: Dairy Soy Eggs Tree Nuts Peanuts Wheat
Cultivating ‘Cool’inary Curiosity in Kids Mixing & Measuring & Knife Skills, Oh My! At Sticky Fingers Cooking, our passion is helping Young Chefs to discover the joys of cooking-up healthy yummy fun to nourish their bodies and minds! (aka: turning picky-eaters into food explorers) FOOD ALLERGY SUBSTITUTION INFORMATION Most Common Food Allergens: Dairy Soy Eggs Tree Nuts Peanuts Wheat FISH and CRUSTACEAN SHELLFISH are also major, common food allergens. As Sticky Fingers Cooking recipes do not include meat, poultry, fish or shellfish —they are not included in above list, or in this document. DAIRY ALLERGIES AVOID These Ingredients: ✓ casein ✓ whey ✓ whey solids ✓ buttermilk solids ✓ curds ✓ milk solids ✓ lactalbumin ✓ caseinate ✓ sodium caseinate ✓ cream FOODS COMMONLY CONTAINING DAIRY: • Beverages including milk, buttermilk, hot chocolate, "non-dairy" creamers • Baked goods including baking mixes and frostings • Spreads including butter and many margarines (even some that say "non-dairy" on the label) • Cheeses • Boxed dinners / prepared foods such as macaroni and cheese, mashed potatoes, puddings, gravies, vegetables in cream, cheese or butter sauces, canned pasta meals • Prepared meats including hot dogs and lunch meats • Salad dressings often have cheese or other dairy ingredients in them • Yogurt (including frozen) • Frozen desserts such as ice cream, sherbet and sometimes sorbet • Whipped toppings • Many types of chocolate (cocoa powder is dairy free) DAIRY SUBSTITUITIONS: Milk Soy, rice, potato, almond, oat, hemp and coconut milks are all possible substitutes for cow's milk. Substitute non-dairy milk options one for one with milk in recipes. 1 cup milk = 1 cup of any non-dairy milk alternative Buttermilk 1 cup dairy-based buttermilk equals: • 1 cup soymilk combined with 1 T.