Physicochemical, Nutritional, Shelf Life and Sensory Properties of Iranian Sangak Bread Fortified with Grape Seed Powder
نویسندگان
چکیده
منابع مشابه
Physicochemical and Sensory Properties of Probiotic Butters with Hazelnut Powder
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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nowadays, cardiovascular diseases are the most important cause of death. one of the reasons of cardiovascular diseases is poor nutrition, such as high intake of saturated fatty acids and low intake of essential and unsaturated fatty acids. among the oilseeds, flaxseed contains high amount of essential fatty acids, tochopherol, fiber and lignans. grape molasses is a traditional food in iran and ...
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this study examined sourdough lab containing specific starter cultures used to produce barbari-style bread and evaluated their microbiological shelf life and sensory properties. the effects of sourdough fermentation time (8, 16, 24h), fermentation temperature (28, 32, 36°c) and type of starter culture (lactobacillus sanfransicencis, atcc 14917; lactobacillus plantarum, atcc 43332; a mixture of ...
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The physicochemical and sensory properties of peanut spreads fortified with soy flour were studied. Peanut spreads were replaced by whole soybean flour and soy nut flour at 0, 5, 15, 20 and 30% (w/w). All samples were analyzed for fat, protein, sugar, moisture content, adhesiveness, cohesiveness, hardness and sensory characteristics. Replacing peanut spread with soy flour had significant effect...
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ژورنال
عنوان ژورنال: Journal of Food Processing & Technology
سال: 2014
ISSN: 2157-7110
DOI: 10.4172/2157-7110.1000381