Physicochemical properties and sensory acceptance of biscuits fortified with Plantago psyllium flour
نویسندگان
چکیده
منابع مشابه
Physicochemical and Sensory Properties of Peanut Spreads Fortified with Soy Flour
The physicochemical and sensory properties of peanut spreads fortified with soy flour were studied. Peanut spreads were replaced by whole soybean flour and soy nut flour at 0, 5, 15, 20 and 30% (w/w). All samples were analyzed for fat, protein, sugar, moisture content, adhesiveness, cohesiveness, hardness and sensory characteristics. Replacing peanut spread with soy flour had significant effect...
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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...
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Mucilage extracted from Plantago psyllium seeds was evaluated for inertness and safety parameters. The suitability of psyllium mucilage for a pharmaceutical binder was assessed in paracetamol tablets. Properties of the granules prepared using different concentrations of psyllium mucilage was compared with PVP and tragacanth. Psyllium mucilage at 5 % (m/m) was found to be comparable with 3 % (m/...
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ژورنال
عنوان ژورنال: Emirates Journal of Food and Agriculture
سال: 2018
ISSN: 2079-0538,2079-052X
DOI: 10.9755/ejfa.2018.v30.i9.1799