OPTIMIZATION AND DEVELOPMENT OF READY TO EAT CHOCOLATE COATED ROASTED FLAKED RICE AS INSTANT BREAKFAST FOOD

The present study aimed to optimize and develop ready-to-eat rice-based functional breakfast food using response surface methodology.The levels of ingredients viz.skim milk powder, guar gum, and ferrous sulfate were pre-optimized and remained constant, whereas jaggery and dark chocolate were taken as independent variables.The optimum levels of jagg

BackgroundsAspiration pneumonia is a dominant form of community-acquired and healthcare-associated pneumonia, and a leading cause of death among ageing populations.However, the risk factors for developing aspiration pneumonia in older adults have DVI not been fully evaluated.The purpose of the present study was to determine the risk factors for asp