BACKGROUND The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. METHODS Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Bread produced with these blends compared with regular Taftoon bread and was tested for chemical an...

Grain orientation and grain boundary misorientation distributions in high critical current density, high-temperature superconductors were determined using electron backscatter Kikuchi diffraction. It is found that depending on the type of superconductor and the processing method used to fabricate it, there exist different scales of biaxial texture from no biaxial texture, local biaxial texture,...

Objective of this study was to investigate the effect of short term frozen storage of milk and curd on textural properties and physico-chemical composition of white brined goat cheese. Raw milk and curds (at various stages of pressing) were frozen and kept for seven days at -27 °C. Following the freezing, all the experimental cheeses were manufactured by the standard procedure, the same that wa...

This work aims at the characterization of clay locality Dolisie for its valorization. The mineralogical analysis was determined by following techniques (DRX, IR, ATG and ATD), chemical ICP-AES, CEC assessed Metson method. geothermal properties were granulometric soil allowed us to position in texture triangle, landings limits obtained place abacus Casagrande on workability map Bain Highy. Chemi...

We developed a new seafood home meal replacement (HMR) product containing the adductor muscle of pen shell (AMPS) and common squid meat (CSM) via high-frequency defrosting (HFD), superheated steam, quick freezing. Test HMR products were produced by mixing defrosted roasted AMPS, CSM, sauce in ratios 27.5, 45.0% (w/w), respectively, followed freezing at ?35 °C polypropylene plastic bowl covered ...

The present study aimed to investigate the possibility of reducing energy content in emulsion type sausages by replacing fat with inulin. In the manufactured product, the fat content was reduced to 6%-18% and replaced by inulin and water. The quality of the resulting product was determined by chemical and texture profile analyses (TPA), color measurement and sensory evaluation. The results show...

The quality characteristics of selected black gram varieties viz., T9, VBN 5, CO 6, ADT 3 and VBN 7 were evaluated for their suitability to prepare idli. The foaming stability and foaming capacity was found to be maximum in VBN 5 and T9. The arabinogalactan was also found to be high in VBN 5 (80.9 mg/g) and T9 (73.6 mg/g). The physico-chemical properties of idli batter for the selected varietie...