Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour
نویسندگان
چکیده
منابع مشابه
Optimization of Physical and Imaging Properties of Flat Bread Enriched with Quinoa Flour
Background and Objectives: Flat breads are the most consumed bread in Iran. Barbari one of the popular ones, is traditional flat leavened Iranian bread and one of the most popular breads consumed in Iran and some other countries in the Middle East. Materials and Methods: The aim of this study was to evaluate the effect of substitution of wheat flour by whole quinoa flour (0-15% substitution) a...
متن کاملEffect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten‐free bread
The aim of this study was to assess the effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free (GF) bread. In this study, corn flour was replaced with soy flour at different levels 5%, 10%, and 15% to produce a more nutritionally balanced GF bread. Physical and chemical properties, sensory evaluation and crust and crumb color were measured in bread sampl...
متن کاملMicrobiological and physicochemical properties of sourdough bread from sorghum flour
Sorghum is the world’s fifth most important cereal grain after wheat, maize, rice and barley. Sourdoughs have been successfully used to improve the quality of gluten-free bread. The production of a novel food product with improved health benefit for gluten intolerance individuals necessitated this study. Microbiological and physicochemical qualities of the bread samples were determined. Sorghum...
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 ...
متن کاملConsidering the Physicochemical and Sensorial Properties of Momtaze Hamburgers Containing Lentil and Chickpea Seed Flour
Background and Objectives: The food product known as the ‘hamburger’ plays a crucial role in people’s nutrition and the diversity of the food they consume. The reasons for our study include the area under cultivation, the remarkable amount of protein in chickpeas and lentils, as well as the public interest in tending to meat products, especially hamburgers. Materials and Methods: In this study...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Food Science
سال: 2019
ISSN: 2356-7015,2314-5765
DOI: 10.1155/2019/4686727