Color Tonality and Sensory Response of Psyllium Husk Based Cookies
نویسندگان
چکیده
منابع مشابه
The active fraction of psyllium seed husk.
A series of experiments and evaluations of fractions isolated from psyllium seed husk (PSH) were used to test the overall hypothesis that a gel-forming component of PSH is not fermented and that it is this component that is responsible for the laxative and cholesterol-lowering properties of PSH. A gel is isolated from human stools collected during a controlled diet study when PSH is consumed bu...
متن کاملEffect of Psyllium Hydrophilic Mucilloid (husk) on Primary Hyperlipidemic Patients
Background: Psyllium husk has been used for treating gastrointestinal upsets like diarrhea, constipation and irritable bowel disease in the past. Recent medical researches have shown remarkable effects of psyllium husk on all parameters of lipid profile, except triglycerides and very low density lipoproteins. Objective: This study was conducted to determine the effects of psyllium husk on lipid...
متن کاملThe gel-forming polysaccharide of psyllium husk (Plantago ovata Forsk).
The physiologically active, gel-forming fraction of the alkali-extractable polysaccharides of Plantago ovata Forsk seed husk (psyllium seed) and some derived partial hydrolysis products were studied by compositional and methylation analysis and NMR spectroscopy. Resolving the conflicting claims of previous investigators, the material was found to be a neutral arabinoxylan (arabinose 22.6%, xylo...
متن کاملSodium ion interaction with psyllium husk (Plantago sp.).
The nature of and factors effecting sodium interactions with psyllium were investigated in vitro. In a batch extraction system, psyllium mucilage gel retained at least 50% of sodium across a range of concentrations (5-300 mg sodium per g psyllium) and pH (2-10) environments. FTIR and Na NMR analyses of psyllium gels indicated that binding was complex with non-specific multi-site interactions. T...
متن کاملSensory Attributes of Chicken Meat Rolls and Patties Incorporated with the Combination Levels of Rice Bran and Psyllium Husk
The present study was conducted to prepare dietary fiber rich chicken meat rolls and patties. The combination of two different sources of dietary fiber has been used viz. rice bran and psyllium husk. Three different levels of rice bran and psyllium husk viz. 10% rice bran and 2% psyllium husk, 10% rice bran and 4% psyllium husk and 10% rice bran and 6% psyllium husk were tried. The sensory char...
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ژورنال
عنوان ژورنال: Pakistan Journal of Nutrition
سال: 2012
ISSN: 1680-5194
DOI: 10.3923/pjn.2013.55.59