MUMBAI, India, Feb. 13 -- Intellectual Property India has published a patent application (202641008912 A) filed by Vignan's Foundation For Science, Technology And Research, Tenali, Andhra Pradesh, on Jan. 29, for 'development and quality assessment of low sugar wheat bread prepared by using refined wheatflour, wheat flour and sago flour.'
Inventor(s) include Dr Shanker Suwan Singh.
The application for the patent was published on Feb. 13, under issue no. 07/2026.
According to the abstract released by the Intellectual Property India: "It is concluded that Low sugar wheat bread can be prepared with different ratio of Refined Wheat Flour, Wheat Flour, Sago Flour and Stevia at different levels of concentration (T0, T1, T2, and T3). The concentration of T0 were 100:0:0; T1 were 75:22.5:2.5:1; T2 were 70:25:05:1 and T3 were 65:27.5:7.5:1. The data collected on different aspects were tabulated & analyzed statistically using the methods of variance & critical difference. Physicochemical analysis (Total solids, Ash, Carbohydrate, Protein, Fat, Fiber and Moisture) was done for estimating its nutritional content andfor organoleptic characteristics (Color and Appearance, Body and Texture, flavor and Taste & Overall Acceptability) were judged by 9-point hedonic scale. The Cost Analysis of final product for treatments T0, T1, T2, and T3 were 17.00/-, 18.00/-, 18.50/- and 19.00/- Rs/200g respectively. According to Physicochemical analysis treatment T3 with ratio 65:27.5:2.5 was found to be the best among all with highest fiber content and T2 with 70:25:05:1 was best among all the treatment according to Organoleptic score."
Disclaimer: Curated by HT Syndication.
