This study aims at evaluating the impact of wild-grown fruits (elderberry, sea-buckthorn, rowan, and hawthorn) on the nutritional properties of wheat-flour breads. The following parameters were measured: the content of the total starch (TS), slowly digestible starch (SDS), rapidly digestible ...
The proximate composition, functional and physical properties, as well as sensory evaluation of breads based on blends of wheat and lsquo;orarudirsquo; (Vigna sp) flour were investigated. Batches of lsquo;orarudirsquo; (Vigna sp) were separately put in a container and sub...
Therefore this study aimed to evaluate some nutritional composition and sensory acceptability of wheat bread from labeobarbus fish flour blends. The experiment consisted of four proportion levels of fish flour (5%, 10%, 15%, and 20%). 100% wheat flour was used as control. Results showed that ...
FUNCTIONALITY OF SOFT WHEAT FLOUR TREATED BY RADIOFREQUENCY ASSISTED THERMAL PROCESSING Wheat flours are thermally processed to ensure microbiological safety for use in food products such as cakes, cookies, baby foods, etc. Traditional thermal... S Boreddy,J Subbiah - 《Journal of the Asabe》 被...
Supplementation of soy (full fat and defatted) and barley flours to wheat flour at 51 10, 15 and 20% levels were carried out to see their effect on physico... S Dhingra,S Jood - 《Nutr Health》 被引量: 37发表: 2002年 COMPOSITION AND QUALITY OF RICE FLOUR-FISH MINCE BASED EXTRUDED ...
Knowledge about composition of feeds let to forecast animal performance results. Soybean meal is the best vegetable protein source considering on quantity as well its quality. From among legume seeds, the soybean seeds content the most of crude protein and the best of amino acid composition. ...
The value of BV depends on the composition of amino acids present in beans. Also the presence of antinutritional factors such as trypsin inhibitor, condensed tannins, phytic acid, saponins, lectins and favism inducing factors have a negative repercussion on the biological value (Revilla, 2014, pp...
Proximate composition of germinated pigeon pea flour: Moisture (A); crude fat (B); total ash (C); crude protein (D) and total carbohydrates (E). Bar values are means ± SD; n = 3. Means with the same letters are not significantly (p > 0.05)....
The present studies were conducted for formulating cake with ragi flour and peanut butter in different formulation and nutritional analysis of cake and proximate composition of raw material. Cakes were made in different formulations CO, ... JS Salunke,MG Bhosale 被引量: 1发表: 2015年 加载更多来源...
Nutritional composition, functional properties and sensory evaluation of breads based on blends of orarudi (Vigna sp) and wheat flour The proximate composition, functional and physical properties, as well as sensory evaluation of breads based on blends of wheat and lsquo;orarudirsquo; (Vi... US ...