Organoleptic Characteristics and Chemicals Ilabulo Catfish Fortification
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چکیده
منابع مشابه
Fortification of Wheat Bread with 3-7% Defatted Soy Flour Improves Formulation, Organoleptic Characteristics, and Rat Growth Rate
BACKGROUND The present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. METHODS Defatted soy flour (DSF) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. Bread produced with these blends compared with regular Taftoon bread and was tested for chemical an...
متن کاملfortification of wheat bread with 3-7% defatted soy flour improves formulation, organoleptic characteristics and rat growth rate.
background:the present study designed to test effects of defatted soy-fortified wheat bread on the organoleptic properties as well as influences on rat growth rate. methods: defatted soy flour (dsf) was blended with wheat flour with extraction rate of 82-84% at 3, 7, and 7% levels plus 3% sugar. bread produced with these blends compared with regular taftoon bread and was tested for chemical an...
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In traditional winemaking, natural fermentation of grape juice is carried out by a sequence of different yeast species. The early stages are dominated by non-Saccharomyces yeasts and are replaced by Saccharomyces cerevisiae that finish the fermentation process. In this chapter was evaluated the kinetics and metabolic behavior of Kloeckera apiculata mc1 and S. cerevisiae mc2 in composite culture...
متن کاملOrganoleptic Characteristics of Whey Treated by Cation Exchange Resin
A single column cation exchanger resin was used to eliminate cations from renet cheese whey, with particular reference to the improvement of taste and flavor. Ten panelists were convened to assess the contribution of the mineral components to the salty taste of whey, judging on the basis of taste, flavor and color. The organoleptic characteristics of untreated whey were arbitrarily assigned a s...
متن کاملOrganoleptic and Oxidative Stability
TABLE I report that specially processed soybean oils containing little or no linolenate gave higher scores in aging tests than soybean oils with linolenate contents of 2.0-7.8. Room odor scores and descriptions were included in this report (4). Consequently blends of soybean and peanut oil appeared to be worth investigating since such blends could lower linolenate significantly. The French laws...
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ژورنال
عنوان ژورنال: Jurnal Pengolahan Hasil Perikanan Indonesia
سال: 2017
ISSN: 2354-886X,2303-2111
DOI: 10.17844/jphpi.v20i2.18015