Organoleptic Acceptability, Nutritional Properties and Shelf Life of Oat Based Gluten Free Instant idli
نویسندگان
چکیده
منابع مشابه
Modification of physicochemical and nutritional properties of gluten free cakes by natural additives application
The demand for gluten-free products has increased in recent years, owing to the market trends and an increase in the number of celiac and other gluten sensitivities and wheat allergies. Products that contain gluten are also a major diet for a large portion of the world's population. For this reason, the development of gluten-free products is not only an urgent need for celiac patients but also ...
متن کاملEffects of various iron fortificants on sensory acceptability and shelf-life stability of instant noodles.
BACKGROUND Iron-deficiency anemia is the most common nutritional problem in Thailand and many developing countries. One of the most sustainable and cost-effective strategies for combating iron deficiency is fortification of staple foods with iron. OBJECTIVE In this study, the feasibility of fortifying instant noodles with different forms of iron fortificants (ferrous sulfate [FS], ferric sodi...
متن کاملCalcium in Gluten-Free Life: Health-Related and Nutritional Implications
Calcium deficiency and metabolic bone diseases are a frequent co-morbidity of coeliac disease (CD). Gluten-free diet (GFD) is the only effective treatment of CD. However, CD patients on the strict GFD consume less than the recommended amounts of calcium. In this review, the main etiological factors responsible for calcium deficiency in CD were presented. Additionally, the research on the applic...
متن کاملStructural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta
Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from f...
متن کاملevaluation of chemical, staling and organoleptic properties of free – gluten cakes containing xanthan and carboxy methyl cellulose gums
regarding outbreak of coeliac in some parts of the world, production of free-gluten cakes is increasing worldwide. rices is often advised for people suffering from coeliac. in this research, the effect of adding xanthan and carboxy methyl celloulose gums on qualitative, sensory and staling properties of rice cakes was studied. the said gums were added at two concentrations of 0.25% and 0.75% an...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Current Microbiology and Applied Sciences
سال: 2018
ISSN: 2319-7692,2319-7706
DOI: 10.20546/ijcmas.2018.703.209