Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies
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چکیده
منابع مشابه
Rheological characteristics of reconstituted spray dried beetroot (Beta vulgaris L.) juice powder at different solid content, temperatures and carrier materials
Investigation was carried out to study the effect of different carrier materials namely, maltodextrin (MD) and gum Arabic (GA) with original juice (OJ) on viscosity of reconstituted beetroot (Beta vulgaris L.) juice powder at different solid contents (Xs) 10 to 50% and wide range of temperature 10 to 85°C. The rheological parameter shear stress was measured up to the shear rate of 1000 s-1 by c...
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Received 04 Oct., 2013 Accepted 10 Jan., 2014 (006206) 1 Department of Chemistry, State University of Maringá – UEM, Maringá, PR, Brazil, e-mail: [email protected] 2 Universidade Tecnológica Federal do Paraná – UTFPR, Campus Londrina, Tecnologia de Alimentos, Londrina, PR, Brazil 3 Federal University of Latin American Integration – UNILA, Foz do Iguaçú, PR, Brazil *Corresponding author Evalu...
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The present study was carried out to investigate the mass transfer kinetics and optimization during osmotic dehydration of beetroot. The samples were osmotically treated in different hypertonic sugar solution (55, 65 and 75 0 Brix) with salt concentration of 5 % (w/v), at different solution temperature (30, 45 & 60 °C). Mass transfer kinetics was modeled according to Magee and Azuara model, and...
متن کاملAnaphylaxis to beetroot (Beta vulgaris): a case report
Results LSJ, a 13-years old Brazilian girl has complained of urticaria and asthma about 40 minutes after ingesting salty boiled beetroot on a meal. She had a previous history of wheezing until she was five years old. Seric-specific IgE to beetroot and other foods were negative, as well as to latex, bee, wasp and ant. She was sensitized only to house dust mite. Boiled and raw beetroot prick to p...
متن کاملHome-Processed Red Beetroot (Beta vulgaris L.) Products: Changes in Antioxidant Properties and Bioaccessibility
In this study, the effects of home-processing on the antioxidant properties and in vitro bioaccessibility of red beetroot bioactives were investigated. For this purpose, fresh red beetroot and six different home-processed red beetroot products-including boiled, oven-dried, pickled, pureed, juice-processed, and jam-processed-were analyzed and compared for their total phenolic (TP) and total flav...
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ژورنال
عنوان ژورنال: Asian Journal of Dairy and Food Research
سال: 2017
ISSN: 0976-0563,0971-4456
DOI: 10.18805/ajdfr.v36i03.8963