Characteristics of Cookies Supplemented with Oleaster (Elaeagnus angustifolia L.) Flour. I Physicochemical, Sensorial and Textural Properties
نویسندگان
چکیده
منابع مشابه
Physicochemical and organoleptic properties of cookies incorporated with legume flour
This study was to investigate the effects of wheat flour substitution with legume flour (mung bean and chick pea) in cookies in terms of the physicochemical and organoleptic properties. Three formulations of cookies were prepared from (a) Control (100% wheat flour), (b) Mung bean (50% wheat flour + 35% mung bean flour + 15% corn flour) and (c) Chickpea (50% wheat flour + 35% chickpea flour + 15...
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The aims of the present work were to study the composition of almond and pistachio juices processing by-products and their use in cookies formulation. These by-products have relatively high carbohydrate, protein, fat, calcium and magnesium contents. There were slight difference (p>0.05) in essential amino acid contents between almond by-products and pistachio by-products and also both juices pr...
متن کاملConsidering the Physicochemical and Sensorial Properties of Momtaze Hamburgers Containing Lentil and Chickpea Seed Flour
Background and Objectives: The food product known as the ‘hamburger’ plays a crucial role in people’s nutrition and the diversity of the food they consume. The reasons for our study include the area under cultivation, the remarkable amount of protein in chickpeas and lentils, as well as the public interest in tending to meat products, especially hamburgers. Materials and Methods: In this study...
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Full fat flaxseed flour was supplemented with wheat flour @ 5, 10, 15, 20,25 and 30%. Cookies were prepared from composite flours. Cookies prepared without flaxseed flour were kept as control. The mean quality score of the cookies decreased with the increase in the level of the flaxseed flour supplementation. Colour and crispiness of the cookies showed a declining trend as compared to flavour a...
متن کاملEvaluation of Physicochemical and Microbial Properties of Retailed Elaeagnus Angustifolia Powder in Ardabil City
Background & objectives: Regarding the nutritional value and antioxidant, antimicrobial, anti-inflammatory and anti-cancer properties of Elaeagnus angustifolia, its consumption has been increased. Therefore, the main objective of this study was to evaluate of physicochemical and microbial properties of retailed Elaeagnus angustifolia powder in Ardabil city. Methods: In this descriptive study, ...
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ژورنال
عنوان ژورنال: Journal of Agricultural Science
سال: 2013
ISSN: 1916-9760,1916-9752
DOI: 10.5539/jas.v5n2p160