Colour and chemical characteristics of patty burger added with red fruit paste (Pandanus conoideus Lamk)
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چکیده
منابع مشابه
Characterizaton of red fruit (Pandanus conoideus Lam) oil
The present study was carried out to characterize red fruit (Pandanus conoideus Lam) oil (RFO) in term of FTIR spectra, fatty acid composition, and volatile compounds. FTIR spectrum of RFO was slightly different from other common vegetable oils and animal fats, in which in the frequency range of 1750 – 1700 cm-1, RFO appear two bands. The main fatty acid composition of RFO is oleic acid account...
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Red fruit (Pandanus conoideus Lam) is one of the fruits commonly consumed as diet by societies, especially in Papua, Indonesia. Preliminary research revealed that among three extracts of red fruit evaluated, ethyl acetate extract had the highest antiradical activities; therefore, this research was directed to fractionate ethyl acetate extract, evaluate antioxidant activities using in vitro meth...
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Pungency of hot pepper has limited its usage even though it shows various health beneficial effects. This study was conducted to develop the novel yoghurt containing hot pepper with diminishing pungency and aimed to examine the quality characteristics of yoghurt prepared with fermented red pepper. Hot pepper was first fermented with Bacillus licheniformis SK1230 to reduce the pungency of capsai...
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The present study was carried out to elucidate the potential of, chloroform extract of Pandanus (P.) fascicularis Lamk (Family-Pandanaceae) leaves on antinociceptive, behavioral study and antiinflammatory effects using various animal models The dried, powdered leaves of, P. fascicularis were extracted successively with petroleum ether (60 80°C) and chloroform in soxhlet apparatus. The chlorofor...
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The sensory quality attributes of coated anduncoated beef burger patties formulated with texture soy granules or vegetables (peas andcarrots) were studied in comparison to that of the control. In corporation of textured soy significantly reduced the color, marbling, appearance, flavor, tenderness, juiciness, taste andoverall acceptability in comparison with either control or vegetable extended ...
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ژورنال
عنوان ژورنال: IOP Conference Series: Earth and Environmental Science
سال: 2021
ISSN: 1755-1307,1755-1315
DOI: 10.1088/1755-1315/788/1/012075