Physico-chemical properties and sensory evaluation of jam made from black-plum fruit (vitex doniana)
نویسندگان
چکیده
منابع مشابه
extraction and acetylation of purified trypsin from bovin pancreas and study of some its physico-chemical properties
آنزیم تریپسین در شرایط قلیایی ناپایدار می باشد .و فعالیت پروتئولیتیکی تریپسین منجربه خود هضمی آن در جایگاههای خاصی می گردد. بنابر این آنزیمی با ناپایداری بالا محسوب میگردد. در سالهای اخیر موفق شدند که با ایجاد تغیرات شیمیایی با اضافه کردن فلزات خاص ، کلسیم و یا عمل استیلاسیون منجر به افزایش پایداری آنزیم تریپسین گردند. مطالعات در حال حاضر نشان می دهد که تریپسین استیله شده فعالیت آنزیمی خود را ...
15 صفحه اولevaluation of sensory and physico-chemical properties of fruit beverage prepared by yoghurt whey
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A total of 105, 14 weeks old cockerels weighing 1.49 ± 0.023 kg were used to investigate the effects of Vitex doniana leaf meal (VDLM) on performance, haematological and serum biochemical parameters in cockerels over a seven-week experimental trials. The cockerels were divided into three (3) treatment groups of 0%, 5% and 10% inclusion levels of VDLM in a completely randomized design layout. Th...
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BACKGROUND: Fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. OBJECTIVES: The present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat Hamburger. METHODS: In this research, modified starch potato, tapioca (Acety...
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Cookies were produced from germinated pigeon pea, fermented sorghum, and cocoyam flour (CF) blends to determine their potentials in cookie manufacture. Ten flour formulations were produced and they were evaluated for their proximate and functional properties. Protein content ranged from 4.85% to 19.89% with 100% CF (100CF) having the least value, while 100% germinated pigeon pea flour (100GPF) ...
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ژورنال
عنوان ژورنال: African Journal of Food, Agriculture, Nutrition and Development
سال: 2011
ISSN: 1684-5358
DOI: 10.4314/ajfand.v11i3.66629