Mineral Composition of Bambaranut – Tigernut – Coconut Mil Beverage Blends
نویسندگان
چکیده
منابع مشابه
Optimization of production and quality evaluation of maize‐based snack supplemented with soybean and tiger‐nut (Cyperus esculenta) flour
Optimization of the production and evaluation of the quality of maize-based snack supplemented with soy and tigernut flour was carried out. Experimental design for the composite flour was carried out using optimal design model of response surface methodology. The variables were toasted maize flour (75-85%), soy flour (10-20%), and tigernut flour (5-10%); while the responses were proximate compo...
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The chemical properties of six blends of coconut and sesame oils, and the organoleptic qualities of the blends and foods prepared with them were studied. The blends prepared for testing were: (1) 100% coconut oil; (2) 90 % coconut and 10 % sesame; (3) 75 % coconut and 25 % sesame; (4) 50 % coconut and 50 % sesame; (5) 25 % coconut and 75 % sesame; and (6) 100 % sesame oil. In sensory evaluation...
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The antioxidant capability of beverage blends made from cocoa, zobo and ginger with standard antioxidant assay procedures was investigated. The DPPH (2,2-diphenyl-1picrylhydrazyl) scavenging capacity ranged from 21.2-25.8% in comparison with GSH of 37.1%. The ferric reducing ability was highest in the zobo drink and lowest in ginger. The superoxide scavenging capacity was also highest in the zo...
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ژورنال
عنوان ژورنال: Journal of Food and Nutrition Sciences
سال: 2014
ISSN: 2330-7285
DOI: 10.11648/j.jfns.20140205.15