This study aimed to examine the effect of Moringa leaf flour concentration on physical and chemical properties level preference corn bread. The was conducted with variations (TK): TK1 = 1%; TK2 3%; TK3 5%; TK4 7%. Parameters be analyzed included properties, namely bread volume, specific volume elasticity. Chemical water content, protein, vitamin C, β-karoten. results showed that highest macro- ...

The evaluation of the quality and contents nutritionally important chemical components in wheat bread fortified with teff flour chia seed was shown. In work, determined by means volume, total baking loss yield also performing organoleptic evaluation. Moreover, staling process investigated. research covers (standard) supplemented 5, 10 15% as well 5 10% seed. It found that addition or seeds sign...

Celiac patients suffer from nutritional deficiencies before and during the maintenance of a gluten-free diet; this is due to non-fortified, mostly processed foods that are high in saturated fat deficient minerals typically present wheat. A literature search was carried out determine these calcium, iron, fiber, folic acid, omega-3, vitamin B12 D. Different formulations bread enriched with olive ...

BACKGROUND Nutritional biomarkers may be used to assess dietary exposure without the errors commonly associated with self-reported dietary data. OBJECTIVE The objective was to examine the association between plasma folate and intake of folate, fruit, and vegetables in a large cohort of healthy adults consuming foods that had not been fortified with folic acid. DESIGN The present study popul...

Food fortification with iron can be an inexpensive, simple and effective strategy for controlling and preventing iron deficiency and anemia in many countries . Since iron deficiency was one of the main public health problems in Iran, the Ministry of Health and Medical Education (MOH&ME) started technical and pilot studies on subjects about 16 years ago (in 2001). Based on the results obtained a...

Dietary antioxidants could alleviate oxidative damage to cellular components via their ability to scavenge reactive oxygen species and other free radicals. In this regard wholegrain foods are recognized sources of dietary antioxidants and thus they are linked with health promotion and reduced risk of chronic diseases. In the current study high-lutein wholegrain bread, cookie and muffin products...

A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) identified 16S rDNA analysis, and selected strain (C. CP8) employed to ferment obtain standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed identif...

Folic acid–containing supplements and fortified foods, including enriched cereal–grain products and ready-to-eat (RTE) cereals, are the primary sources of folic acid intake in the United States (1). Changes in the intake of any of these sources may significantly affect blood folate concentrations. To effectively monitor how changes in folic acid intake are influencing trends in folate status, i...


 Purpose: The province of Quirino, Philippines, is a good source the different varieties banana. purpose this research to determine organoleptic assessment and acceptability Banana blossom Cupcake fortified with Honey.
 Methodology: study utilized descriptive survey method. Data were gathered through structured questionnaires assessed using Likert scale. distributed 50 trained untrai...