User:Ku fst

COMPARITIVE LOSS MANAGEMENT STUDY'''''''''

Groups for the experiments Raw material Sweet potato vs Potatoes processed and unprocessed comparision and strategy to cope with losses, A------------B Group Co-ordinator, Meeting schedules, responsibilities and duties, Name of the students Responsibilities Situation known and unknown factors, Potatoes Informations on the above mentioned procedures Drying, frying boiling control Literature Incharge Discussion procedure parematers Finalized the parameters

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""FOR LABS""

""Fst 402 Nutrition and food processing""

Practical Aspects Sugar detection already done. Potato is a starch rich entity. Control, Drying ( powder, unpowder form) , frying and boiling.

Source Sweet beet, Potato Starch , Sugars ,fiber , comparative study. Arrange the reagents for starch –iodine Simple sugars and fiber exitmations Whey protein fortification