Physical characteristics of functional biscuits enriched in einkorn flakes
نویسندگان
چکیده
منابع مشابه
Rheological and qualitative characteristics of pea flour incorporated cracker biscuits
The suitability of pea flour for cracker biscuits production was investigated in this study. Pea flour was characterised by high protein (21.46 %) and ash (3.11 %) content and exhibited relatively high emulsifying (37.50 ml/100 ml) and foaming (53.50 ml/100 ml) capacity. The effect of pea flour incorporation to wheat dough (substitution levels 0, 10, 20 and 30 %) on the rheological properties, ...
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The effects of fibre-enriched biscuit on biomarkers associated with hepatotoxicity in diabetic rats were investigated. Diabetes was induced by single intraperitoneal injection of alloxan monohydrate. Treatment lasted for 14 days after which the rats were sacrificed by cervical dislocation. Blood serum was analyzed to determine hepatic function enzymes. The liver was also analyzed to determine h...
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Water can be considered to be the reason for existence and the main factor in formation of some of the traditional Iranian architectural structures. Innovative technologies such as [water] mills and water reservoirs etc. can be placed in this category. These structures are the result of the interaction of the previous generations with nature and utilising its various elements. The human of the ...
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Water can be considered to be the reason for existence and the main factor in formation of some of the traditional Iranian architectural structures. Innovative technologies such as [water] mills and water reservoirs etc. can be placed in this category. These structures are the result of the interaction of the previous generations with nature and utilising its various elements. The human of the ...
متن کاملSensory evaluation of biscuits enriched with artichoke fiber‐rich powders (Cynara scolymus L.)
The artichoke by-products from the canning industry are mainly used for silage, being minimally revaluated. The ways of extraction of by-products of artichoke into fiber-rich powders modify their industrial applications in biscuits, as the sensory evaluation may change compared with the reference fiber (Pea fiber, P) used with commercial biscuit. In this sensory study biscuits enriched with fib...
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ژورنال
عنوان ژورنال: Ukrainian Journal of Food Science
سال: 2018
ISSN: 2310-1008,2409-4951
DOI: 10.24263/2310-1008-2018-6-1-4