Sensory Evaluation of Wheat Bran Biscuits Mixed with Flaxseed
نویسندگان
چکیده
منابع مشابه
Nutritional Assessment of Wheat Biscuits and Fortified Wheat Biscuits with Citrus Peels Powders
Citrus peels, the waste by-products of citrus juices factories are reckoned valuable healthful functional food. The present investigation performed to assess nutritional status of wheat and fortified biscuits with citrus peels powders. Study included determination of gross chemical composition, caloric value , minerals (Fe, Mn, Cu, Ca, Mg, Na, K and P) of wheat and fortified biscuits with citru...
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Estrogen is metabolized along two competing pathways to form the 2-hydroxylated and the 16alpha-hydroxylated metabolites. Based on proposed differences in biological activities, the ratio of these metabolites, 2-hydroxyestrogen:16alpha-hydroxyestrone (2:16alpha-OHE1), has been used as a biomarker for breast cancer risk. Women with an elevated 2:16alpha-OHE1 ratio are hypothesized to be at a dec...
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Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and added rye or wheat bran. Sensory descriptive attributes (odor, appearance, texture, and flavor) of r...
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: Asian Journal of Advanced Research and Reports
سال: 2019
ISSN: 2582-3248
DOI: 10.9734/ajarr/2019/v6i330155