Quality and sensory properties of instant fried noodles made with soybean and carrot pomace flour
نویسندگان
چکیده
منابع مشابه
Effect of active edible coating made by quince seed mucilage and green tea extract on quality of fried shrimps: physicochemical and sensory properties
In the study, we were investigated effect of bioactive coating composed of quince seed mucilage (QSM) incorporating green tea extract(GTE) on oil and water content, lipid oxidation, texture, color and sensory evolution of shrimp after deep-fat frying. For this purpose, different concentration of GTE (0-20%) was blended to obtain five coating solutions (QG 0-4). We observed a significant effect ...
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Effect of incorporation of carrot pomace powder and germinated chickpea flour on the quality characteristics of biscuits
The study on utilization of carrot pomace powder (CPP) and germinated chickpea flour (GCF) in biscuits was undertaken to upgrade the nutritional quality and assess the acceptability. The biscuits were prepared from composite flours by incorporating 5, 8 and 10 parts of germinated chickpea flour and similar corresponding parts of carrot pomace powder in to wheat flour. The biscuits were analyzed...
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ژورنال
عنوان ژورنال: African Journal of Food Science
سال: 2021
ISSN: 1996-0794
DOI: 10.5897/ajfs2020.2019