Chemical, Rheological, Sensorial and Microbial Evaluation of Supplemented Wheat Flour Biscuit with Guava Seeds Powder
نویسندگان
چکیده
منابع مشابه
effect of microbial transglutaminase on dough rheological properties of wheat flour supplemented with hull-less barley flour
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The incorporation of Chia (Salvia hispanica L.) in the formulation of certain foods may be particularly desirable from a nutritional and healthy point of view. The effect of addition of chia flour on the nutritional properties and the formation of process contaminants in wheat flour-based biscuits was investigated. Higher percentage of chia flour in the formula increased the antioxidant capacit...
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Due to the high antioxidant activity of oak fruits, the partial substitution effects of wheat flour (WF) or corn flour (CF) with oak flour (OF) have been investigated. WF or CF was replaced by OF at levels of 0%, 15%, 30%, and 45% in the biscuit formulations to prevent the spontaneous oxidation of lipids, and the characteristics, including peroxide value, antioxidant activity, and sensory prope...
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ژورنال
عنوان ژورنال: Journal of Food and Dairy Sciences
سال: 2019
ISSN: 2090-3731
DOI: 10.21608/jfds.2019.43132