Search Results for: Crude
their colour, appearance, flavor, texture feel, taste and overall acceptability, compared to the control recipe. nutritional evaluation each recipe with sugar i.e. control and corresponding recipe with acceptable level of stevia was chemically analyzed for their proximate composition i.e. moisture, crude
protein, total ash, crude fat, crude fiber, total carbohydrates and energy by standard procedures (aoac ). statistical analysis: the data on organoleptic evaluation and chemical analysis was analyzed statistically. the percentages, standard error, ana- lysis of variance and their statistical significance...
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