Quality Characteristics of Cookies with Ginger Powder
نویسندگان
چکیده
منابع مشابه
Effect of Bamboo Powder Supplementation on Physicochemical and Organoleptic Characteristics of Fortified Cookies
Present study focused on the use of bamboo shoots powder for the production of baked goods owing to their enormous health benefits. It was an endeavor to make use of cheaper sources through high nutritional contour for the production of best quality baked products. Proximate composition revealed that the powder of bamboo shoots contained elevated amount of fiber (24.44%) and protein contents (1...
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To study the effect of herb ginger powder on performance, carcass characteristics and blood parameters of broilers used from 192 broiler chicks (Ross ) in a completely randomized design with 4 treatments and 4 replicates ( each replicate of 12 chicks ). All treatments, including different levels of ginger powder ratios of 0, 0.5, 1, 1.5 percent respectively called T1, 2T, T3 and T4 that were ad...
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This study tried to develop Siraegi by boiling it down in soy seasoning sauce with excellent sensory attributes and evaluate the quality characteristics in order to enhance the value of traditional agricultural products, dried radish leaves. Sugar content of the seasoning sauce were finally established at 30% (w/v) compared with the starch syrup, which was added to the sauce through sensory eva...
متن کاملThe Effect of Ginger Powder on Performance, Carcass Characteristics and Blood Parameters of Broilers
To study the effect of herb ginger powder on performance, carcass characteristics and blood parameters of broilers used from 192 broiler chicks (Ross ) in a completely randomized design with 4 treatments and 4 replicates ( each replicate of 12 chicks ). All treatments, including different levels of ginger powder ratios of 0, 0.5, 1, 1.5 percent respectively called T1, 2T, T3 and T4 that were ad...
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ژورنال
عنوان ژورنال: Korean journal of food and cookery science
سال: 2015
ISSN: 2287-1780
DOI: 10.9724/kfcs.2015.31.6.703