Proximate Compositions, Physicochemical and Sensory Properties of Gari Fortified with Soybean, Melon Seed and Moringa Seed Flours

effect of seed priming and irrigation regimes on yield,yield components and quality of safflowers cultivars

این مطالعه در سال 1386-87 در آزمایشگاه و مزرعه پژوهشی دانشگاه صنعتی اصفهان به منظور تعیین مناسب ترین تیمار بذری و ارزیابی اثر پرایمینگ بر روی سه رقم گلرنگ تحت سه رژیم آبیاری انجام گرفت. برخی از مطالعات اثرات سودمند پرایمینگ بذر را بر روی گیاهان مختلف بررسی کرده اند اما در حال حاضر اطلاعات کمی در مورد خصوصیات مربوط به جوانه زنی، مراحل نموی، عملکرد و خصوصیات کمی و کیفی بذور تیمار شده ژنوتیپ های م...

Proximate composition and sensory properties of moringa fortified yellow maize-ogi

‘Ogi’ was produced from yellow variety of maize to obtain a fermented gruel from ogi and the effect of moringa leaves fortification on the nutritional value and the sensory properties of yellow maize-ogi was investigated. The moringa leaf powder was substituted into yellow maize-ogi in these formulations; 100:0, 90:10 and 85:15. The effects of the moringa leaves powder substitution on the proxi...

physicochemical and organoleptic properties of lighvan cheese fortified with protulaca oleracea seed oil

cheese has high nutritional value in human health although is naturally poor in essential fatty acids. essential fatty acids revealed crucial roles in nutritional diet and have been suggested as disease prevention agent. protulaca oleracea (purslane) has considerable amounts of omega 3, 6 and 9 fatty acids as well as magnesium, potassium and vitamin c. the aim of this study is production and ch...

Seed Coat Soybean Peroxidase: Extraction and Biocatalytic Properties Determination

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...