PARTIAL SUBSTITUTION OF BROKEN RICE WITH RED BEAN FLOUR IN PREPARING CRACKERS
نویسندگان
چکیده
منابع مشابه
Partial substitution of bean (Phaseolus vulgaris) flour for fishmeal in extruded diets for rainbow trout (Oncorhynchus mykiss): Effects on yield parameters
The objective of this research was to evaluate yield parameters (gained weight, weight percentage, survival, feed conversion factor (FCR), feed conversion efficiency (FCE), condition factor (K), specific growth rate (SGR) and hepatosomatic index (HSI) of trouts fed with experimental diets elaborated with bean (Phaseolus vulgaris L.) flour instead of fishmeal with 15, 30 and 45% (BF15, BF30 and ...
متن کاملPartial substitution of bean (Phaseolus vulgaris) flour for fishmeal in extruded diets for rainbow trout (Oncorhynchus mykiss): Effects on yield parameters
The objective of this research was to evaluate yield parameters (gained weight, weight percentage, survival, feed conversion factor (FCR), feed conversion efficiency (FCE), condition factor (K), specific growth rate (SGR) and hepatosomatic index (HSI) of trouts fed with experimental diets elaborated with bean (Phaseolus vulgaris L.) flour instead of fishmeal with 15, 30 and 45% (BF15, BF30 and ...
متن کاملFormulation and Evaluation of Snack Crackers Made with Peanut Flour
The peanut is a valuable seed from the legume Arachis hypogaea, which is largely produced in India, China, and the United States for human consumption as a whole seed, extracted oil, peanut butter, or protein-enhancing ingredient. Worldwide, peanuts are mostly used to produce highquality edible oil. In the United States, the majority of the crop is consumed in whole seed form or used for peanut...
متن کاملEffects of substitution of black glutinous rice flour for wheat flour on batter and cake properties
The effect of substitution of black glutinous rice flour for normal wheat flour on batter and cake properties was determined. Black glutinous rice flour was used to substitute 30, 50, 70 and 100% of wheat flour in a control cake formulation. Experimental data showed that pasting temperature, peak viscosity, final viscosity, breakdown and setback of all black glutinous rice and mixes flour sampl...
متن کاملdetermination of some physical and mechanical properties red bean
چکیده: در این تحقیق، برخی خواص فیزیکی و مکانیکی لوبیا قرمز به-صورت تابعی از محتوی رطوبت بررسی شد. نتایج نشان داد که رطوبت بر خواص فیزیکی لوبیا قرمز شامل طول، عرض، ضخامت، قطر متوسط هندسی، قطر متوسط حسابی، سطح تصویر شده، حجم، چگالی توده، تخلخل، وزن هزار دانه و زاویه ی استقرار استاتیکی در سطح احتمال 1 درصد اثر معنی داری دارد. به طوری که با افزایش رطوبت از 54/7 به 12 درصد بر پایه خشک طول، عرض، ضخام...
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ژورنال
عنوان ژورنال: Egyptian Journal of Agricultural Research
سال: 2017
ISSN: 1110-6336
DOI: 10.21608/ejar.2017.151570