Abstract

REVIEW: NEGATIVE OUTCOMES OF SYNTHETIC PARTS IN CONFECTIONARIES: A GOODY SWAP MAY PRESENT AN HEALTHIER OPTION

Mc. Kavinkumar*, M. Loganathan, A. Saravanakumar, P. Parthiban, K. Ayyappan, J. Mohamed Harsath5, B. Periyanayaki

ABSTRACT

Worldwide, baked goods are the most popular type of snack food for all ages. They might communicate with the brain to increase dopamine levels. Nearly all of the baked products nutritional value is made up of sodium, sugar, fats, and carbohydrates. We may get a notion of the implications of baking items on our state of health by understanding the contents and makeup of baked products, such as wheat, and fats and oils, sweetness, leavening substances, flavouring agents, dyes, and emulsifiers as well as their deprivations. Increased glucose levels and lipid buildup represent the primary deprivation of the basic parts. They also cause being obese, ischemic heart disease, and having a stroke. We can suggest a remedy in this review for these deprivations could be decreased by substituting healthier additives such millet flour, low-fat vegetable oil, and natural sugar substitutes. They should at the very least make the following subsequent generations more nutritious one.

Keywords: Baked product, synthetic additives, triglycerides, stroke, cardiac disease, natural additives.