Evaluation of Pomegranate Peel Fortified Pan Bread on Body Weight Loss
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چکیده
منابع مشابه
Antioxidant profile and sensory evaluation of cookies fortified with juice and peel powder of fresh Pomegranate (Punica granatum)
Peel powder and juice of fresh pomegranate (Punica granatum) were utilized to prepare cookies as sources of antioxidants, along with the other common ingredients, in the present study. The components were added in different proportions during the cookie preparation and their rheological, sensory and antioxidant properties were evaluated. Chemical composition (moisture, protein, carbohydrate and...
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The incidence of Trichomonas tenax (T. tenax) in patients with acute ulcerative gingivitis has been demonstrated in several published reports. Metronidazole was known as the most effective drug for human trichomoniasis, however, drug resistance and toxicity appeared. This study was designed in vitro to investigate the inhibitory activity of Punica granatum (P. granatun) ethanol extract on the g...
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Pomegranate molasses (PM) is a large compound of the eastern diets, yet no research has been performed on this product. In this study, we measured the total polyphenols content of PM, compared to fresh pomegranate juice, obtaining 252.28 and 79.49 mg of Gallic Acid equivalent/L respectively. The antioxidant effect of PM and juice was then measured in vitro using electrolysis as a free radical g...
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In this study, the addition of Sweet lupin seeds flour (SLSF) in different levels (5, 10 and 15%) to wheat flour (WF) was evaluated. Dough mixing properties, bread physical characteristics and sensory properties were investigated. Increasing SLSF level in the SLSF-WF composites led to an increased water absorption, dough development time, C4 and setback torque, while it decreased flour moisture...
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ژورنال
عنوان ژورنال: International Journal of Nutrition and Food Sciences
سال: 2014
ISSN: 2327-2694
DOI: 10.11648/j.ijnfs.20140305.18