Effect of Incorporation of Sorghum Flour to Wheat Flour on Quality of Biscuits Fortified with Defatted Soy Flour
نویسندگان
چکیده
منابع مشابه
Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom
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 کاملSensory Evaluation and Composition of Spaghetti Fortified with Soy Flour
Spaghetti was prepared from durum wheat supplemented with soy flour in order to make an inexpensive, highly nutritious food and to determine the effects of high levels of soy flour on taste and textural attributes. Up to 50% soy flour was incorporated into spaghetti, resulting in a protein content of 33.5% (compared with 15.4% for control without soy) and a lysine content of 1.75% (compared wit...
متن کاملEffect of wheat flour, Bengal gram flour and corn flour on lipid metabolism in rats.
Male albino rats were fed on respective diets of wheat flour, Bengal gram flour and corn flour for 8 weeks at the 59% level. It was observed that the increase in weight after wheat flour and Bengal gram flour feeding was 6.8 and 12.0% respectively and that the decrease after corn flour feeding was 5.2% as compared to the control animals on sucrose diet. Serum cholesterol and liver cholesterol l...
متن کاملPurification of a toxic substance from defatted soy bean flour.
Investigations undertaken to elucidate the mechanism whereby concentrates of the soy bean trypsin inhibitor depress growth have indicated that an inhibition of intestinal proteolysis is not the only factor involved (l-3). In a previous paper (4), it was shown that a concentrate of the soy bean trypsin inhibitor, which had been treated so as to destroy its antitryptic activity, still retained th...
متن کاملQuality Evaluation of Biscuits Supplemented with Alfalfa Seed Flour
The effect of alfalfa seed flour supplementation on the quality characteristics of refined wheat flour-based biscuits was studied. The proximate composition of refined wheat flour and alfalfa seed flour was determined. Refined wheat flour contained 12.43% moisture, 11.52% crude protein, 1.61% crude fat, 0.71% crude fiber, 1.43% ash and 70.83% nitrogen free extract, while alfalfa seed flour cont...
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ژورنال
عنوان ژورنال: American Journal of Food Technology
سال: 2007
ISSN: 1557-4571
DOI: 10.3923/ajft.2007.428.434