Nutritional Composition, Physical Qualities and Sensory Evaluation of Wheat Bread Supplemented with Oyster Mushroom
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چکیده
منابع مشابه
Physical, nutritional and sensory qualities of bread samples made with wheat and black sesame (Sesamum indicum Linn) flours
The study was conducted to determine the effect of sesame flour supplementation on the physical, nutritional and sensory quality of bread. Black variety sesame seeds were soaked, dehulled, oven dried and sieved to produce sesame flour (SF). The wheat flour (WF) was substituted with SF at 0, 5, 10, 15 and 20%. The proximate composition of wheat and sesame flours and bread samples were determined...
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The objective of this work was to evaluate yield and chemical composition of oyster mushroom strains newly introduced in Bangladesh. Strains of Pleurotus high‐king (strain PHK), P. ostreatus (strain PO2), and P. geesteranus (strains PG1 and PG3) were evaluated as to yield components and proximate composition. Pleurotus ostreatus was used as control. Pleurotus high‐king showed fastest growth of ...
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Dehydrated uncooked potato (Irish and sweet) flour was blended by weight with commercial wheat flour at 0 to 10% levels of substitution to make bread. Comparative study of the microbial and nutritional qualities of the bread was undertaken. The total aerobic bacterial counts ranged from 3.0 × 10(5) cfu/g to 1.09 × 10(6) cfu/g while the fungal counts ranged from 8.0 × 10(1) cfu/g to 1.20 × 10(3)...
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The proximate composition and sensory evaluation of chicken patties incorporated with various levels of grey oyster mushroom (Pleurotus sajor-caju, PSC) were studied. The chicken patties were formulated with either 0%, 25% or 50% of fresh PSC. Results show chicken patty formulated with 25% PSC had protein content of 17.46% lower than the control patty which had 18.13% but it was not significant...
متن کاملcomparison of wheat bread supplemented with hull less barley flour with wheat bread supplemented with hulled barley flour
barley is a kind of cereal that contains high amounts of β-glucan. β-glucan is a major component of soluble fiber implicated in hypocholesterolemia, hypoglycemia, diabetes and heart attacks. investigations show that hull-less barley has more β-glucan than hulled barley. in this study the physical and chemical properties of hull-less barley (ehds 18), wheat (zarrin) varitiese, barley flour, and ...
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ژورنال
عنوان ژورنال: American Journal of Food Technology
سال: 2015
ISSN: 1557-4571
DOI: 10.3923/ajft.2015.279.288