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Novel Great Burdock Product/TNDARES

The Great burdock could be further minimally processed technique, it would be helpful for developed the mechanism food of nutritive value .The objective of this study is to develop the mass processing technology of burdock which will be used to produce functional food with healthy and local agriculture. To study the feasibility of utilization of burdock in low carbohydrate and high fiber products, sweet stuff and noodles, the burdock was added as ingredient to products with different ratio.
The sensory data shown that the acceptability of production from this study were well. Furthermore, it would elevate the economic benefits and application value of the agricultural foods.

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