Haryana :- Faculty members and researchers of Central University of Haryana (CUH), Mahendragarh have prepared chocolate bran bar which is made by using nutrient-rich agro by-products. The University has also been awarded a patent by the Government of India for this achievement. Dr. Savita Budhwar, Assistant Professor, Department of NutritionBiology of the University; Prof. Suneel Kumar, Department of Physics and Astrophysics Sciences and research scholar Manali Chakraborty have done this remarkable work. The Vice Chancellor of the University Prof. Tankeshwar Kumar congratulated Dr. Savita Budhwar and her team and said that this innovation will prove to be helpful in solving the increasing consumption of artificial sweeteners, refined sugar and increasing health related disorders in people, especially in children. Our aim is to make people aware about nutritional aspects and health benefits of agricultural byproducts and achieve circular economy.
In this regard, Dr. Savita Budhwar said that her team has made white chocolate bar by using Bran/husk of gram, rice, and wheat. She said that as far as chocolate available in the market has little nutrients, excessive or daily consumption might be detrimental to health. The presence of artificial sweeteners might also be harmful for health. Dr. Savita said that in view of this need of lessening refined sugar and artificial sweetener consumption, her team has manufactured white chocolate bar using jaggery along with bran/husk of rice, wheat and chickpea. Moreover, use of nutrient rich agricultural byproducts like gram husk, rice bran, wheat bran as innovative and novel food ingredients in the formulation of chocolate might fulfil that requirement of nutrients. Additionally, she told that due to its popularity, chocolate might be a potential vehicle-food for nutrients. Higher amount of fiber, protein, calcium, iron, phosphorus present in plant byproduct (Agricultural byproduct) based white chocolate (Bran bar) can also be beneficial for adults.
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