background and objective : mozzarella is a soft cheese belonging to the pasta filata family, containing 18-24 % fat. the objective of this study was to determine the effect lowering mozarella fat content to 6% and adding whey protein concentrate on the rheological properties of the low-fat cheese. materials and methods : low-fat mozzarella was produced using 3 fat replacers ( dairy-lo, 35% prot...

Legumes are considered the second most important food source after cereals. One of high protein legume – soybeans is new species for growing in Latvia. Biochemical composition variable dependent on varieties, and highly affected by environmental factors, including fertilisation presence Rhizobium bacteria. Therefore, present study was conducted to evaluate a chemical soya (Glycine max L) differ...

soy flour is the least processed form of soy protein products which has become increasingly popular in food technology for its nutritional benefits, low cost and good functional properties. the aim of this study was to investigate functional properties of soy flours produced by four different industrial processes: defatted, defatted and toasted, low fat, and full fat soy flours. because of diff...

introduction: scientific evidence has demonstrated that consumption of high-fat foods has direct connection with increasing incidences of various diseases such as obesity, diabetes, hardening of the artery walls and blood pressure. thus, demand for low-fat foods has increasingly been promoted by health-conscious consumers. however, development of low-fat foods is challenging as fat makes a majo...

ABSTRAK: Kue bolu kukus adalah kue tradisional yang saat ini populer di masyarakat. Bahan utama dalam membuat tepung terigu, pengemulsi, air, vanili, telur, dan gula. Kualitas ditentukan melalui uji fisik (tekstur daya kembang), kimia (kadar abu, protein, lemak, karbohidrat), penunjang (serat kasar), organoleptik (uji hedonik mutu warna, aroma, rasa, tekstur kukus). dengan hasil terbaik susbtit...

The quality of black and green commercial tea samples was accessed by physicochemical analysis, mineral analysis and sensory evaluation. Significant variations in physicochemical and organoleptic parameters were observed. The moisture, protein, fat, crude fiber, water extracts and ash contents of the commercial tea samples were found to be in the range of 2.467.47, 0.87-1.141, 0.94-2.15, 11.23-...

This study explores the relationship between energy and food nutrition prices through calorie, fat, protein, crude oil price links in case of eight net importing (U.S., Korea, China, Japan) exporting (Canada, Saudi Arabia, United Arab Emirate, Iran) countries. For this purpose, we use a Panel-VAR model with data for 1974–2018 period. The results show that effects shocks on are different two gro...

Background & Aims of the Study: Wheat flour makes the basic component of bread. Thus, evaluating its quality plays an important role in public health. This paper focused on the physicochemical and microbial analysis of all bread flour types, used in the bakeries of Hamedan, Iran during 2015-2016. Materials & Methods: All bread flour types such as Barbari, Lavash, Sangak a...

Seaweeds contain high levels of minerals, vitamins, essential amino acids, indigestible carbohydrates, and dietary fiber. The objective of this study was to compare Spirulina seaweed yellow alkaline noodles made with different levels of green seaweed to make Yellow alkaline noodle products of high nutritional quality with rich fiber content. Green seaweed powder (Spirulina) was incorporated in ...

variation in growth, feed utilization and survival was assessed in sturgeon fingerlings of beluga fed different dietary lipid levels. all diets were iso-nitrogenous (protein = 45%) comprising 3.4-3.7 kcal digestible energy g-1. triplicate groups of 35 fingerling beluga with a mean initial wet weight of 2.14 ± 0.07 g (± sd) were fed with four experimental diets containing 6.7, 10.5, 14 and 17% c...