Characteristics and Optimization of Processed Sweet Rice Muffin using Ginger Powder
نویسندگان
چکیده
منابع مشابه
Optimization of Whey Powder Production Yield Using Spray Dryer and Assessment of Physicochemical Characteristics of the Whey Powder
Background and Objectives: Whey powder is a product of water drying process separated from the curd during cheese making processes. Furthermore, whey is an organic waste of cheese production, including significant uses in food industries, particularly in dairy and fermentation stages because of its special characteristics and high quantities of lactose. Materials & Methods: In the present stu...
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To study the effect of herb ginger powder on performance, carcass characteristics and blood parameters of broilers used from 192 broiler chicks (Ross ) in a completely randomized design with 4 treatments and 4 replicates ( each replicate of 12 chicks ). All treatments, including different levels of ginger powder ratios of 0, 0.5, 1, 1.5 percent respectively called T1, 2T, T3 and T4 that were ad...
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The rapidly solidified prealloyed alpha brass powder with a size range of 40 to 100 μm produced by water atomization process was consolidated using liquid phase sintering process. The relationships between sintering temperature, physic-mechanical properties and microstructural characteristics were investigated. Maximum densification was obtained at 930 °C, under 600 MPa compacting pressure,...
متن کاملThe Effect of Ginger Powder on Performance, Carcass Characteristics and Blood Parameters of Broilers
To study the effect of herb ginger powder on performance, carcass characteristics and blood parameters of broilers used from 192 broiler chicks (Ross ) in a completely randomized design with 4 treatments and 4 replicates ( each replicate of 12 chicks ). All treatments, including different levels of ginger powder ratios of 0, 0.5, 1, 1.5 percent respectively called T1, 2T, T3 and T4 that were ad...
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The purpose of this study was to obtain the best anthocyanin pigment extract powder from 3 types of drying process, vacuum drying, spray drying, and freeze-drying. The duration and temperature for each type of drying process are 15 h with temperature of 40 oC, 2 h with temperature of 120 oC (inlet) and 60 oC (outlet), 24 h with temperature of -50 o</su...
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ژورنال
عنوان ژورنال: Korean journal of food and cookery science
سال: 2011
ISSN: 2287-1780
DOI: 10.9724/kfcs.2011.27.2.031