Proximate Composition of Fortified Filipino Snacks for Picky Eaters
نویسندگان
چکیده
منابع مشابه
Proximate composition and sensory properties of moringa fortified yellow maize-ogi
‘Ogi’ was produced from yellow variety of maize to obtain a fermented gruel from ogi and the effect of moringa leaves fortification on the nutritional value and the sensory properties of yellow maize-ogi was investigated. The moringa leaf powder was substituted into yellow maize-ogi in these formulations; 100:0, 90:10 and 85:15. The effects of the moringa leaves powder substitution on the proxi...
متن کاملMacro- and micronutrient intakes in picky eaters: a cause for concern?123
BACKGROUND Picky eating (PE) is characterized by an unwillingness to eat certain foods and by strong food preferences. PE may result in lower intakes of energy and nutrients, which may compromise health. OBJECTIVES We quantified nutrient and food group intakes in children identified as picky eaters or nonpicky eaters and compared intakes between groups and with United Kingdom reference nutrie...
متن کاملParental pressure, dietary patterns, and weight status among girls who are "picky eaters".
OBJECTIVE To determine whether mothers' fruit and vegetable intake and mothers' use of pressure in the feeding domain when their daughters were 7 years old predicted picky eating and dietary intake when their daughters were 9 years old, and to examine diet and weight status in picky and nonpicky eaters. DESIGN/SUBJECTS Participants were 173 9-year-old non-Hispanic white girls and their mother...
متن کاملPicky, hungry eaters in the cold: persistent substrate selectivity among polar pelagic microbial communities
Polar pelagic microbial communities access a narrower range of polysaccharide substrates than communities at lower latitudes. For example, the glucose-containing polysaccharide pullulan is typically not hydrolyzed in fjord waters of Svalbard, even though pullulan is rapidly hydrolyzed in sediments from Svalbard fjords, other polysaccharides are hydrolyzed rapidly in Svalbard waters, and pullula...
متن کاملOptimization of Fortified Dough Composition for Spaghetti Production using Strong Wheat Flour
The effects of dough fortification with different amounts of gluten and full fat soya flour on the quality of spaghetti were investigated. Rheological properties of dough, quality and sensory characteristics of spaghetti with different amounts of gluten (8 to 14%) and full fat soya flour (0 to 20%) were evaluated. Fortification caused improvement in some characteristics such as dough stability ...
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: Indian Journal of Science and Technology
سال: 2020
ISSN: 0974-6846,0974-5645
DOI: 10.17485/ijst/2020/v13i01/149050