Nutritional Assessment of Wheat Biscuits and Fortified Wheat Biscuits with Citrus Peels Powders
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چکیده
منابع مشابه
Nutritional Assessment of Wheat Biscuits and Fortified Wheat Biscuits with Citrus Peels Powders
Citrus peels, the waste by-products of citrus juices factories are reckoned valuable healthful functional food. The present investigation performed to assess nutritional status of wheat and fortified biscuits with citrus peels powders. Study included determination of gross chemical composition, caloric value , minerals (Fe, Mn, Cu, Ca, Mg, Na, K and P) of wheat and fortified biscuits with citru...
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Citrus peels, waste by-products of citrus juices factories are reckoned valuable healthful functional food. Th is investigation evaluated antihyperglycaemic act ivity of citrus peels powders fortified biscuits in induced diabetic rats. 10% fortified b iscuits with peels powders of four studied citrus Groups, namely : Diabetic fed basal d iet (DFBD) + 10% fortified biscuits (FB) with Baladi oran...
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Citrus peels, citrus juices factories waste by-products are valuable functional food. This investigation evaluated activity citrus peels powders fortified biscuits antihyperlipidemic in induced hyperlipidemic rats. 10% fortified biscuits (FB) with peels powders of four citrus groups, namely: Hyperlipidemic basal diet (HLD) + 10% (FB) with Baladi orange peels powder (PP); HLD + 10% FB with 10% A...
متن کاملAssessment of Gross Chemical Composition, Mineral Composition, Vitamin Composition and Amino Acids Composition of Wheat Biscuits and Wheat Germ Fortified Biscuits
Wheat germ is reckoned valuable healthful functional food. The present investigation was performed to assess nutritional status of wheat biscuits and wheat germ fortified biscuits. Study included determination of gross chemical composition, caloric value, minerals (Mn, Ca, Fe, Cu, P, Na and K), vitamins (C, Folic acid, A, and E), and amino acid composition of wheat biscuits and 15%, 20% wheat g...
متن کاملEffect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom
The research study was conducted to evaluate the quality characteristics of soy-mushroom-enriched biscuits which could be used as a protein supplemented cereal snack food. In this study, wheat flour was replaced with soy flour at different levels that is 20% (T3), 15% (T2), and 10% (T1) and without soy flour was kept as control (To). Mushroom was added in both biscuits. Biscuits were analyzed f...
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ژورنال
عنوان ژورنال: Food and Public Health
سال: 2012
ISSN: 2162-9412
DOI: 10.5923/j.fph.20120201.11