Physicochemical, functional and sensory properties of tapioca with almond seed (Terminalia catappa) flour blends
نویسندگان
چکیده
منابع مشابه
Effect of Lepidiumsativum Seed Gum on the Physicochemical and Sensory Properties of Cup Cake based on Triticale-Wheat Flour
Background and Objectives: One of the ways to increase nutritional value and reduce wheat consumption in baking products is to use alternative flours with better nutritional properties than wheat. Due to population growth and shortage of water resources for sufficient wheat production, it is necessary to produce these hybrid products that have higher nutritional properties and make them more di...
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Knowledge of ecological impacts of exotic beach almond (Terminalia catappa) in the central Pacific of Costa Rica are little known, but studies have found this species to be a potentially important food source for endangered scarlet macaws (Ara macao). In this study, reproductive phenology and seed predation by variegated squirrels (Sciurus variegatoides) and scarlet macaws were measured during ...
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Background and Objectives: Probiotic foods include therapeutic characteristics such as anti diarrhea, cancer and pediatric infections characteristics as well as improving lactose digestion. In this study, addition of hazelnut (15%) with lactobacillus casei (108 log CFU/g) for the introduction of probiotic butters with hazelnut powder was investigated. Materials & Methods: Butter samples (500 ...
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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 کاملExtraction Kinetics and Physicochemical Studies of Terminalia catappa L Kernel Oil Utilization Potential
Kinetics and selected variables (temperature, particle size and time) for extraction of Terminalia Catappa L Kernel Oil (TCKO) were investigated using solvent extraction. Kinetic models studied were: parabolic diffusion, power law, hyperbolic, Elovich and pseudo-second-order. In ascending order, the best-fitted models at the optimum temperature and oil yield were Elovich’s model, hyperbolic...
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ژورنال
عنوان ژورنال: African Journal of Food Science
سال: 2019
ISSN: 1996-0794
DOI: 10.5897/ajfs2018.1739