CENTRE OF FOOD SCIENCE AND TECHNOLOGY 
 

About the Centre

Centre of Food Science & Technology (CFST) was established in 2001 with the staff working on different aspects of food processing, preservation and quality control. At present the Centre has six staff members having specialization in Fruit and Vegetable processing, Microbiology, Postharvest Physiology, Food & Nutrition and Food Technology. The main objective of the centre is to develop trained manpower and appropriate technology for food processing industry.  

Mailing Address

The Director
Centre of Food Science and Technology
CCS Haryana Agricultural University
Hisar- 125 004, Haryana, India.
Telephone: +91-1662-289204.
Fax: +91-1662-234952
Email: cfst@hau.ernet.in

Faculty

            Dr. (Mrs.) Santosh Dhillon,
            Director
            Dean, College of Basic Sciences and Humanities,
            CCSHAU, Hisar.

 Academic programme:

The Centre offers postgraduate programme leading to:

(i) M.Sc. (Food Science and Technology): The Centre admits 6-8 students every year in M.Sc. programme through an entrance test being conducted by the University in the month of June. The basic requirement for admission to Master’s programme is B.Sc. in basic and applied sciences. It involves teaching, laboratory exercises and a 45 days compulsory in-plant training in various food industries. The students also carry out research work and submit a thesis before being finally eligible for the award of Degree. Till date about 200 students have passed out from the Centre and are well placed in different food industries and academic institutions.

(ii) Ph.D. (Food Science and Technology): From academic year 2010-11, Ph.D. programme has been started. The centre admits 3 students every year and the basic requirement for admission to PhD is M.Sc. (Food Science & Technology).

The Centre offers specialisation broadly under following two heads:

(i) Food Product Technology

(ii) Food Process Technology 

 Courses offered to M.Sc. students by the Centre 

* Students should take at least one course from each group; Department/College can offer the courses depending upon local need, facilities and expertise available; If required, any other course(s) not listed under minor courses can be designed and offered.

1 Compulsory for graduates not having Maths at 10+2/graduate level

2 Compulsory for graduates not having Microbiology at graduate level

3 Compulsory for non-agricultural graduates 

Courses offered to Ph.D. students by the Centre  

*Compulsory courses FST 601, FST 602 and FST 603; other courses to be selected from rest of 600 series and remaining courses from FST 511 to FST 528 not taken at Master’s level.

Minor Subjects: Processing & Food Engineering, Livestock Product Technology, Biochemistry, Molecular Biology & Biotechnology, Foods & Nutrition, and Microbiology

RESEARCH: Besides the on-going research in improvement and development of conventional processed food products from fruits, vegetables, cereals and pulses, the Centre has started focussing on following thrust areas  

�        Development of nutritionally rich, low cost processed foods

�        Processing of under utilized crops for food products development

�        Development of health foods/functional foods

�        Development of instant and convenience foods

�        Development of shelf stable ready to eat foods as home meal replacement

�        Evaluation of different varieties for specific processing traits

�        Minimal processing of fruits & vegetables

�        Enhancement of shelf life of perishables

�        Food quality assurance & safety

�        Development of probiotic foods/ organic foods

�        Production of fermented foods

�        Assessment of microbial quality of foods

�        Development, optimization and evaluation of processing machinery 

LIST OF PROJECTS COMPLETED AND ONGOING RESEARCH ROJECTS
The Centre has brought various research projects from various agencies e.g. Ministry of Food Processing(MFPI), DST, ICAR, etc.

 Projects completed

�        Upgradation of Quality Control and Food Analysis Laboratory

�        Creation of infrastructural facilities for Centre of Food Science and Technology

�        Development of commercially viable technologies for  on farm primary processing of fruits & vegetables

�        Improvement in the quality of fruits and vegetables by use of pulsed electric field.

On going Research projects

�        Development of processing technology for promoting plant and animal products

�        Optimization of processing parameters for development of technology of traditional products

�        Development of value added products of guar gum

�        Experimental Learning- Setting up facilities for hands on training for processing of fruits & vegetables and some other food items  

INTERNATIONAL COLLABORATION 

(i)      International students: Five students from developening countries have successfully completed their Masters degree from the Centre. These include 3 Students from Vietnam and 1 each from Sri Lanka and Ethiopia.

(ii)     The Centre has signed MOU with IOWA State University for inter-university collaborative academic and scientific programmes.

(iii)    An International Interdisciplinary Indo-Netherlands project - Tailoring Plant, Food and Social Sciences to Empower Local Mungbean Production and Consumption Pattern (TELFUN) was granted to the Centre for the year 2007-2011.

STUDENTS’ PLACMENT

         The Directorate of Student Welfare in collaboration with the Centre helps the students in seeking the placement in various academic institutions and food industries.   The students from this Centre either have developed their own entrepreneurship or are well placed at various executive positions in food industries like Mother Dairy, Nestle, Parle, Pan Foods, Haldiram, Reliance Fresh, Hindustan Lever, Tops India, Sunfeast, Bakeman, etc. 

MANUALS

            The Centre has developed following practical manuals, which are very popular amongst the students and various industries.

1. Grewal, R. (2010). MANUAL ON SENSORY EVALUATION AND QUALITY ASSURANCE.

2. Siddiqui, S., Dhawan Kamal and Dhawan, S.S. (2007).  MANUAL OF ANALYTICAL TECHNIQUES IN FOOD SCIENCE.

3. Mishra. Bhavana, Dhawan, S.S. and Singh, R. (2007).  MANUAL ON BEVERAGE TECHNOLOGY

4. Siddiqui, S. and Dhawan, S.S. (2006).  MANUAL ON POSTHARVEST MANAGEMENT OF FRESH FRUITS AND VEGETABLES.

5. Grewal, R. (2006).  PRACTICAL MANUAL ON CEREAL TECHNOLOGY

 B. Projects in Progress (2011-12) 

MAJOR RESEARCH ACHIEVEMENTS  

• Work on preparation & utilization of β-carotene rich vegetable powders (carrot and pumpkin powder) in baked products was carried out. The bread & buns containing 15%, Cakes containing 20% and biscuits containing 10% of these powders were found acceptable.
• Tomato and carrot up to 30% could be added in guava jelly preparation for improving colour and texture.
• Microwave dehydrated mushrooms proved better than sundrying and fluidized bed drying with respect to colour, rehydration ratio and Organoleptic quality of the product.
• Aonla and Petha pricking machines were developed by the centre in collaboration with the Deptt. of Agri. Processing & Energy. 
• Shelf life of minimally processed peas and carrots was assessed. Peas and carrots can be stored up to one month at low temperature (4^oC), whereas at room temperature storage life is only up to one week.
• Inter-mediate moisture mango slices were developed from variety Totapuri and Safeda. Recovery of IMF of Totapuri was higher and quality was also better from variety Safeda. 
• Technology for processing of different beverages i.e. RTS, nectar, squash from Ber and  Bael was standardized. Bael RTS having 10% pulp, 14% TSS and 0.;28% acidity, nectar with 20% pulp, 15% TSS and 0.25% acidity and squash with 35% pulp, 45% TSS and 1.2% acidity was the best combination.
• Method for preservation of candy and juice from carrot was standardized. Carrot juice preserved with pH 3.5 and TSS 12% was best for preservation in bottles which have a shelf life for more than six months.
• Underutilized fruit such as Kachri was used for development of value added products viz. chutney (dry & wet) fruit spread, dehydrated slices and pickle. All the processed products where acceptable and evaluated for their nutritional arid keeping quality.   
• Jamun products viz. ready-to-serve drink, nectar, crush, syrup, jam and chutney were developed and evaluated for quality and sensory attributes. Recipes for the above products were standardized. It was found that anthocyanin pigments decreased in the jamun products with the increase in storage period.
• Aonla juice was detannified using different sources of proteins at different concentrations. Protein treatment removed the tannins and phenolic compounds differentially with higher concentration of proteins. More tannins were removed as compared to phenols. Aonla juice was heat processed at 70 to 90^o C. High retention of Vitamin-C was observed with high temperature short time combination with almost no detectable yeast and molds counts. Carrot and kinnow juice improved the sensory characteristics of the blend. 
• The dehydrated potato slices were prepared from cv. Kufri Chandramukhi,. Pulse electric field treatments (2KV, 4 KV and 6 KV for 15s) were given to the potato slices pretreated with treated with various solutions. The best treatment was 0.25% KMS + 2KV-15s in terms of higher drying rate, rehydration ratio, lesser non-enzymatic browning and organoleptic quality. There were no significant differences in total reducing sugars, total phenols and starch contents among various pretreatments. 
• Enhancement of shelf life of guava (variety L-49) was undertaken by keeping the fruit at different MA regimes and storing them at room temperature. Shelf life of fruits packed under vacuum was the most effective regime followed by packing in 100% N₂ and 5-6% O₂ conditions. 
• Effect of pre-cooling of ber fruits was evaluated by dipping in water at 10^oC for 5,10,15 minutes and stored at RT. Pre-cooling for 10 minutes was most effective in improving shelf life.
• Functional value of kulfi can be enhanced by incorporation of probiotic cultures L. acidophilic at the rate of 10⁷ & 10⁸ cfu/g. These probiolic cultures helps in maintaining the beneficial microflora in the intestine and decrease the population of pathogenic micro flora.
• Technology standardized for blending of rice bran oil with other vegetable oils i.e. Palm, mustard, olive groundnut, Olive and groundnut oils resulted in improved oil quality having desired ratio of saturated Fatty Acids making it ideal for human consumption.
• Ready to serve whey based vegetable soups were developed. Tomato-mushroom soup was preferred without whey whereas tomato with whey soup was liked most among all other preparations. 
• Ready to serve beverages and squash were developed by blending bael and guava fruit pulp. It improved the taste and nutritive value of drink.
• Nutritional quality of sugarcane juice was compared by blending 5% aonla juice. 
• Work on minimally processed vegetables was carried out. Initially vegetables like okra, tinda and carrots were minimally processed which improved the shelf life of fresh vegetables by 5-10 days at room temperature.  
• Quality of dehydrated vegetables was improved in terms of green colour retention and rehydration ratio. Peas and okra was dried by blending in water containing 0.5% KMS and 0.1% NaHCO₃ whereas green chillies were dried after blanching in water containing 0.5% and 1% Z_nSO_4. 
• Ready-to-Cook Rajmash-Tomato Mix was prepared from presoaked and boiled rajmash in tomato filling solutions-juice, puree and sauce followed by pasteurization. The product was stored at room temperature for 2 months. All the three variants were found to be acceptable in terms of protein content, tyrosine value, ascorbic acid, acidity, lycopene content, organoleptic value and cooking quality. However, the optimum texture was found to decrease during storage period observed by increasing hardness of rajmash preserved in tomato sauce followed by juice and puree. Microbiological studies showed stability of the product for more than 2 months. 
• An acceptable beverage was prepared from bottle gourd juice blended with lemon and orange juice supplemented with salts, sugars and spices. Fresh blend consisting of bottle gourd and lemon juice (3%) was highly found to be highly acceptable. Storage temperature of 5^oC was found to be better than 15^oC, where the product spoiled fast. 
• Twenty six varieties of wheat were evaluated for physical chemical, functional and farinographic characteristics & biscuit making quality. 
• Process for preparation of instant Halwa mix and Upma mix was standardized. The prepared products can be reconstituted in 3 and 7 minutes using 1:1.25 and 1:2.5 (Mix: water) ratio, respectively. 
• The process for the preservation of shelf stable chapaties and paronthas was standardized. The shelf life of developed chapatti and parontha is upto 2 weeks at RT. 
• Barley var, BCU 73 & BS 393 proved better var than BH 75 for Sattu quality. Technology for preparation of better quality sattu was standardized.  
• High fibre cakes were prepared by incorporation of pulse seed coat. Chickpea seed cost proved better than mung bean seed coat on sensory scores of the cakes. 
• Ready-to-eat extruded snacks were prepared by blending defatted soy flour with wheat, pearl millet and maize. Wheat and maize based extrusion cooked products proved better than those from pearl millet base. 
• Process for preparation of low fat cake, muffins and biscuits were standardized with use of different hydrocolloids. 40% fat could be reduced in these baked products with use of hydrocolloids in the formulation. 
• The process for high fibre sweet and sweet and salty biscuits was standardized. Acceptable biscuits can be prepared by incorporation of 40-50% wheat bran, 20% carrot pomace powder, 10% chickpea husk; 10% isabgol or 2% gum.
• The process for preparation of value added low fat- high fibre biscuits was also standardized. 50% fat can be reduced in the recipe with use of carbohydrate based fat replacers. Biscuits with 50% less fat and double dietary fibre were acceptable. 
• Broken rice can be utilized for the preparation of value added pasta and baked products. 20% rice flour can be utilized for preparation of biscuit and cake whereas upto 30% for preparation of noodles, macroni and pastas. 
• Bael which has a great medicinal value was preserved in the form of pulp, jam, fruit slab and toffee. The products have good shelf life and convenience in use.  Instant rajmash were developed. Dehydrated rajmash took 10 to 12 minutes for cooking as against 50 minutes to 1 hour in unprocessed rajmash. Similarly, instant cooking chickpea and cowpea have also been developed.
• The process for preparation of shelf stable carrot halwa (Gazraula) was standardized using combination methods of preservation. Carrot halwa was acceptable even after 90 days of storage. 
• Work on preparation of value added organic biscuits was carried out. The process for preparation of organic biscuits containing bran, carrot powder and brahmi was standardized. Organic biscuits containing 30% bran+2% brahmi and 15% carrot powder & 21% brahmi were acceptable.
• The process for the preparation of value added Pasta and ready-to-eat extruded snacks was standardized with the use of various levels of carrot pomace, bottle gourd pomace and guar gum. Eight wheat varieties were evaluated for physico-chemical and porridge making quality. The process for preparation of instant porridge and value added porridge were standardized. 
• Process has been standardized to reduce fat content of traditional fried snacks, viz samosa, matar, gujia, suhali, pakora & sev.  The results indicate that 25-50% fat in these fried snacks can be reduced with use of various hydrocolloids without  adversely affecting the physical & sensory characteristics of the snacks. 
• Efficiency of domestic churner was evaluated. It was observed that churning of curd at 27-28^oC with addition of 2.5 kg water in 4 litre of incubated milk producted butter of good texture. Churner with 8.5 cm impeller diameter with 4 blades and operated at 1400 rpm speed was found best.
• Softy ice cream made with 75% fortification of buffalo milk with soyamilk was yet another suitable carrier for probiotic bacteria at 10% inoculums.

The centre has developed a number of processing technologies for the production of value added products from locally available fruits, vegetables, cereals and pulses which have a potential of being exploited for commercial production. 

Instant Upma Mix 

            The process for preparation of instant Upma mix has been standardized which require 6-7 minutes to prepare delicious & tasty Upma. Instant Upma mix is a ready to cook convenient food and it contain Suji, Ghee, Salt, Black pepper, Green chillies, Channa dal, Black gram dal, Mustard seeds, Curry patta and processed dried vegetables (carrot, beans, onion, etc.). These are mixed in a suitable ratio and packed separately.  For making Upma from this mix (100gm.) simmer the packed vegetables in boiling water (300ml) for 4-5 minutes and then add contents of large pack and cook for 3 minutes with continuous stirring.  Good quality delicious Upma is ready to serve.

Instant Halwa Mix 

            Process for preparation of instant Halwa mix has been standardized.  From this mix Halwa can be prepared and served in two-three minutes, whereas it takes about 45 minutes to prepare Halwa using traditional method. Instant Halwa mix contains Suji, Ghee, Sugar and Cardamom.  The shelf life of mix is six months.  The mix is reconstituted by simmering in hot water (1:1.5) and cooking for 2-3 minutes by stirring continuously. The product is valued for its rich taste and aroma and can be served hot within 3 minutes by mere boiling with water.

 Instant Porridge Mix

The processes for preparation of different types of nutritious and delicious instant porridge mix preparations have been standardized. Instant Porridge mix require 4-5 minutes to prepare & serve delicious -salty nutritious porridge, sweet porridge, mixed nutritious porridge with a detectable blend of pulses, vegetables and spices, rich in protein complex carbohydrates and minerals.. The nutritionally balanced and wholesome convenience mix remains stable under ambient conditions.  Water uptake ratio is 2.74-3.12. For making porridge ingredients of the packet (100g) require cooking in boiling water (300ml) for 4-5 min. with continuous stirring.  The Instant Porridge mix can be stored up to one year.

 Value-Added Biscuits

Processes to prepare different types of value added biscuits have been standardized .i.e.

Low Fat Biscuits: Process has been standardized to prepare low fat ‘sweet’ (A) as well as ‘sweet and salty biscuits’ (B).  These biscuits contained 30% less fat and energy and were found acceptable.  Cost of production is lower than standard.

High Fibre Biscuits: High fibre biscuits (C) have been prepared using different fibre sources.  Process has been standardized for the acceptable levels of various fibre sources in both sweet as well as sweet and salty biscuits.  These biscuits contained less energy & almost double fibre than standard formulations.  Variety of High fibre biscuits can be prepared. 

High Protein High Fibre Biscuits: Process has been standardized to improve protein as well as fibre content of biscuits using fruit powders.  These biscuits (D) have better taste and flavour and contained 10-15% higher protein & fibre than the standard formulation.

Organic Biscuits: The process has been developed to prepare organic biscuits using organic raw material without use of any chemicals/additives. 

Organic Herbal Biscuits: The process for preparation of organic herbal biscuits has also been standardized using certain food/medical plants having functional properties have been used. These biscuits contain carrots as well as brahmi.  Brahmi has been postulated to have extremely positive effect on learning and memory recall. Organic herbal biscuits (either sweet or sweet `n` salty) can be stored for 2-3 months without any change in quality.  These biscuits contain 9-10% protein, rich in Beta-carotene, minerals and fibre and have better organoleptic properties.

Gluten Free Bread  

Very good quality rice bread with improved nutritional quality by addition of green gram and bengal gram at 20% level was developed. HPMC (3 parts) and higher levels of water (75 parts) than standard refined wheat flour bread was required for proper leaving of bread.

Value Added Cakes

The process has been standardized to prepare high fibre cake using various natural vegetable sources of fibre. The cakes thus prepared were not only having high fibre content but also possessed improved physical characteristics and springiness. The value added cakes can be stored upto three days without any appreciable loss of springiness and firmness.  Process for preparation of low fat cake and muffins has also been standardized. These products contained 40% lesser fat and were highly acceptable. Reduction in fat content not only improved the physical properties of the cake but also reduced its cost.

Value Added Noodles & Pasta Products

            Various pulses as well as fenugreek, amaranth seeds, green leaves etc. have been processed and incorporated in noodles and pasta products to improve protein, soluble & insoluble fibre, calcium, iron and Beta carotene content. These noodles have less breakability, low gruel solid loss and improved sensory quality. The high protein noodles and pasta products contained 44-50% higher protein than conventional products available in the market. The other variant of noodles ( High fibre) contained 55% higher fibre and rich in minerals and Beta-carotene.

Value added Ready to Eat Extruded Snacks 

The process has been standardized to prepare value added ready to eat extruded snacks using Corn//Wheat/Pearl millet and soybean grits/ vegetable/ fruit powder/ pomace and guar gum. Composite protein rich sources/ natural fibre sources, micro-nutrient rich sources have been used alongwith cereal flours to develop high protein low fat ready to eat snacks.  These can be prepared in both spiced and non-spiced forms. The product is acceptable and has shelf life of 6 months

 Low Fat Fried Snacks

Technology has been standardized to reduce fat content in dough and batter based traditional fried snacks/sweets. These snacks contained 25-50% lass fat than control

Shelf Stable Chapatties

            The process for preparation of shelf stable chapattis and paranthas has been standardized. These chapattis can be preserved for one week in summer and two weeks in winter at room temperature.

Ready to Cook Rajmash Tomato Mix

The technology has been generated to prepare Ready-to-Cook Rajmash Tomato Mixes from presoaked and boiled Rajmash in tomato filling solutions: (A) juice, (B) puree and (C) sauce followed by bottling and pasteurization. All the three variants are acceptable but the rajmash-tomato juice mix is more cost effective. The Rajmash tomato mixes can readily be cooked in 4-5 minutes as compared to traditional cooking time of 35-45 minutes. The mixes can easily be stored for more than two months at room temperature.

Curry Paste Concentrate & Curry Powder          

Ready to use curry paste concentrate has been prepared at Centre of Food Science & Technology. It contain oil/ghee, commonly consumed dried condiments and spices in appropriate proportions. It can be stored for one week at room temperature and many months at refrigerator temperature. It does not contain any chemical additive & preservatives. It is very convenient to use, saves time and can be used to prepare variety of delicious curries, vegetable and dals.

Osmo Dried Aonla 

            An alternate technology to preserve aonla has been developed to produce osmodehydrated aonla segments which results in the improvement of taste, texture and color besides retaining the vitamin C. The packed product can be preserved for a long time (more than a year) at room temperature.

 Kachari Spread & Powder

            Although Kachari is not a cultivated vegetable yet it finds an important place in the diets of northern Indian people in the form of chutney because of its nutritional and medicinal value. A few products viz. chutney, dehydrated powder spread and pickles have been developed and tested. These products have a huge potential for exploitation of large scale production.

Guava RTS (Ready-to-Serve) drink  

            Guava, ‘the poor man’s apple is valued for its characteristic flavour, delicious taste and a rich source of Vitamin C. A low cost technology has been developed to produce a Guava RTS beverage having, attractive color and good flavour. The pasteurized product packed in 200 ml bottle has a shelf life of six months at room temperature.

Carrot Candy

            A candied product from carrot has been developed which has an attractive color, good taste and a shelf-life of six months. The product has been prepared by osmo dehydration of carrot followed by oven-drying. The candy packed in polyethylene can be preserved for six months at room temperature.

Dehydrated Products 

Improved quality dehydrated potato slices, peas, onion shreds, okra and mushrooms have been developed by the Centre by using various pretreatments like pulsed electric filed, blanching, osmodehydration, etc. or by improved techniques of dehydration. 

Mixed Fruits Cheese &  toffee

Cheese and toffee prepared by blending bael and guava pulp in the ratio of 50:50 were found most acceptable. The bael-guava cheese and toffee contained 12.70 and 10.45 mg ascorbic acid per 100g , respectively.

Bael Wine

Wine has been prepared from Bael by a cheap and simple process. Since this wine contains moderate alcohol content (ca 8%), it can be consumed by all age group people safety. Wine being fermentation products have no toxicity and highly digestive. The wine prepared from this fruit retains all the nutrients and thearapentic properties and, therefore, a value added product can be prepared from this under utilized fruit.

Guava Wine

Over-ripe guava fruit are not suitable for table purposes and are discarded; these can be converted to wine by a simple technology. 100% of ascorbic acid of guava is preserved as there is no heat treatment involved in the process of wine making from guava. Guava wine has a very pleasant flavour which is liked by one and all. Wine from guava has a very long shelf-life.

Pricking machines

Aonla and petha candies are popular traditional products prepared by process involving osmo dehydration. To facilitate water and sugar transfer in osmotically processed products like aonla candy/muraba and ash gourd candy (petha) pricking is required.  It is done manually in such industries.   It is an unhygienic labour intensive process.  The workers are prone to serious injuries during this process.  This manual unit operation has restricted the scale of such industries. The Centre has developed machines for pricking of aonla and petha which can greatly accelerate the process.  The product can be pricked hygienically with minimum manual contact and safe for the workers avoiding injury.

PROCESSED PRODUCTS ON SALE (EXPERIMENTAL BASIS) 

1.      Fruit RTS beverage                              200 ml                         10.00

2.      Fruit squash                                         700 ml                         70.00

3.      Fruit syrup                                           700 ml                        120.00

4.      Almond syrup                                      700 ml                        150.00

5.      Vinegar                                               700 ml                         40.00

6.      Jam/Jelly/Marmalade                             500 g                           70.00

7.      Fruit preserve                                       1.0 kg                          80.00

8.      Vegetable candy (carrot)                      1.0 kg                          80.00

9.      Fruit candy (aonla & ber)                     1.0 kg                         120.00

10.  Tomato ketchup                                    500 g                           60.00

11.  Tomato chutney                                    500 g                           60.00

12.  Tomato paste                                        500 g                           60.00

13.  Pickle                                                   500 g                           40.00

14.  Guava cheese/bar                                 100 g                           25.00

15.  Frozen peas                                         500 g                           60.00

16.  Instant upma mix                                 100 g                           15.00

17.  Instant upma mix                                 200 g                           30.00

18.  Melting moments biscuit                       200 g                           20.00

19.  Kaju biscuit                                         250 g                           30.00

20.  Sponge cake                                        250 g approx.              30.00

21.  Chocolate cake                                   350 g approx.              60.00

22.  Instant halwa mix (desi ghee)               100 g                           20.00

23.  Instant halwa mix (desi ghee)               200 g                           40.00

24.  Cake buns                                           3 pieces                       10.00

25.  High fiber biscuit                                 100 g                           15.00

            * Products will be made available on demand.