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...
متن کاملFortification of Biscuits with Fish Protein Concentrate
This study was aimed to evaluate the impact of the fortification of biscuits with carp fish protein concentrate (CFPC) and shark fish protein concentrate (SFPC). The results show that the protein and total ash content increases by increasing the fortification level of both types of fish protein concentrate compared to the control sample. The crude fiber and carbohydrate of biscuit samples decre...
متن کاملTea, biscuits, and health care prioritizing.
I t i s m id -afternoon in december in a community meeting room in Wolverhampton, a small city in England’s Midlands. It is damp and the wind is up, and it is nice to learn that afternoon tea will be served prior to conducting business. Daphne Austin, a public health physician from a local service agency, sets about serving tea and biscuits to nine people who have been recruited to discuss thei...
متن کاملProximate and mineral composition of industrialized biscuits
Received 8/8/2012 Accepted 7/3/2013 (005796) 1 Departamento de Nutrição Básica e Experimental, Centro de Ciências da Saúde, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro – UFRJ, Av. Brigadeiro Trompowisky, s/n, bloco J, 2o andar, sala 16, CEP 21941-902, Rio de Janeiro, RJ, Brazil, e-mail: [email protected] 2 Centro de Química de Alimentos e Nutrição Ap...
متن کاملRheological and qualitative characteristics of pea flour incorporated cracker biscuits
The suitability of pea flour for cracker biscuits production was investigated in this study. Pea flour was characterised by high protein (21.46 %) and ash (3.11 %) content and exhibited relatively high emulsifying (37.50 ml/100 ml) and foaming (53.50 ml/100 ml) capacity. The effect of pea flour incorporation to wheat dough (substitution levels 0, 10, 20 and 30 %) on the rheological properties, ...
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ژورنال
عنوان ژورنال: The Iowa Review
سال: 2004
ISSN: 0021-065X,2330-0361
DOI: 10.17077/0021-065x.5843