Banana pseudostem substitution in wheat flour biscuits enriches the nutritional and antioxidative properties with considerable acceptability
نویسندگان
چکیده
منابع مشابه
Nutritional Assessment of Wheat Biscuits and Fortified Wheat Biscuits with Citrus Peels Powders
Citrus peels, the waste by-products of citrus juices factories are reckoned valuable healthful functional food. The present investigation performed to assess nutritional status of wheat and fortified biscuits with citrus peels powders. Study included determination of gross chemical composition, caloric value , minerals (Fe, Mn, Cu, Ca, Mg, Na, K and P) of wheat and fortified biscuits with citru...
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The research study was conducted to evaluate the quality characteristics of soy-mushroom-enriched biscuits which could be used as a protein supplemented cereal snack food. In this study, wheat flour was replaced with soy flour at different levels that is 20% (T3), 15% (T2), and 10% (T1) and without soy flour was kept as control (To). Mushroom was added in both biscuits. Biscuits were analyzed f...
متن کاملQuality assessment and consumer acceptability of bread from wheat and fermented banana flour
Bread was produced from wheat flour and fermented unripe banana using the straight dough method. Matured unripe banana was peeled, sliced, steam blanched, dried and milled, and sieved to obtain flour. The flour was mixed with water and made into slurry and allowed to stand for 24 h after which it was divided into several portions and blended with wheat flour in different ratios. Proximate and m...
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The effect of substitution of black glutinous rice flour for normal wheat flour on batter and cake properties was determined. Black glutinous rice flour was used to substitute 30, 50, 70 and 100% of wheat flour in a control cake formulation. Experimental data showed that pasting temperature, peak viscosity, final viscosity, breakdown and setback of all black glutinous rice and mixes flour sampl...
متن کاملComparison of nutritional properties of Stinging nettle (Urtica dioica) flour with wheat and barley flours
Stinging nettle (Urtica dioica. L) is a wild, unique herbaceous perennial flowering plant with Stinging hairs. It has a long history of use as a food sources as a soup or curries, and also used as a fiber as well as a medicinal herb. The current aim was to analyze the composition and bioactive compounds in Nepalese Stinging nettle. Chemical analysis showed the relatively higher level of crude p...
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ژورنال
عنوان ژورنال: SN Applied Sciences
سال: 2021
ISSN: 2523-3963,2523-3971
DOI: 10.1007/s42452-020-03988-1