Preparation of Sesame Flour Supplemented High Protein and Energy Food Bars
نویسندگان
چکیده
منابع مشابه
Characteristics of Compact Food bars
Compact FoodBars (CFB) are part of the diets that are named according to the purpose of use, Meal Ready-to-Eat (MRE) used during the maneuvers and military operations, Emergency Food Product (EFP) used in emergencies and crises such as natural disasters and warfare leading to the promotion of crisis management, and Ready-to-Use Therapeutic Food (RUTF) used for therapeutic purposes in malnourish...
متن کاملDevelopment of a Protein- and Calcium-Rich Snack Food Made From a Local Anchovy (Stolephorus spp) Flour, Soy Protein Isolate and Bambara Groundnut (Vigna subterranea) Flour
Background and Objectives: School children have a high snacking frequency. However, it is poor in nutrients. It is important to provide nutritious snack to support their growth and development. This study aimed to evaluate the nutrient content and sensory properties of a protein- and calcium-rich snack made from a local anchovy (LA), soy protein isolate (SPI), and Bambara groundnut flour (BGF)....
متن کاملSesame seed food allergy.
The number of reports regarding sesame seed food allergy (SFA) has increased significantly worldwide over the past two decades, either due to a genuine increase in SFA or merely an increase in its awareness. Its prevalence is difficult to estimate due to the lack of well designed prospective population-based studies. Based on the available data, we estimate that SFA affects 0.1-0.2 % of the pop...
متن کاملHigh protein high fibre snack bars reduce food intake and improve short term glucose and insulin profiles compared with high fat snack bars.
The replacement in the diet of refined carbohydrate and fat with fibre and protein has been shown to promote satiety and improve glucose and insulin profiles. It is less clear whether the macronutrient composition of individual foods such as snacks have any meaningful impact on metabolic parameters and satiety. We examined if the consumption of higher protein higher fibre snack bars would resul...
متن کاملPhysical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies
Full fat flaxseed flour was supplemented with wheat flour @ 5, 10, 15, 20,25 and 30%. Cookies were prepared from composite flours. Cookies prepared without flaxseed flour were kept as control. The mean quality score of the cookies decreased with the increase in the level of the flaxseed flour supplementation. Colour and crispiness of the cookies showed a declining trend as compared to flavour a...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Biological Sciences - PJSIR
سال: 2016
ISSN: 2223-2567,2221-6421
DOI: 10.52763/pjsir.biol.sci.59.1.2016.20.32