Quality attributes of cookies enriched with functional protein isolate from red kidney beans
نویسندگان
چکیده
Quality attributes of cookies enriched with functional protein isolate from red kidney beans | Imran Hayat, Asif Ahmad, Nagina Rafique, Saima Rafiq, Saiqa Bashir, Raina Ijaz, Sohrab Qayyum Agricultural Journals
منابع مشابه
Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour.
The effects of replacing wheat flour with 0-15% debittered moringa seed (DBMS) flour on the dough rheology of wheat flour and physical, sensory and chemical properties of bread were studied. Incorporation of an increasing amount of DBMS from 0 to 15% decreased farinograph water absorption, dough stability, amylograph peak viscosity and overall quality of bread. The bread with 10% DBMS had a typ...
متن کاملStructure-function relationships of purple acid phosphatase from red kidney beans based on heterologously expressed mutants.
Purple acid phosphatases are binuclear metalloenzymes, which catalyze the conversion of orthophosphoric monoesters to alcohol and orthophosphate. The enzyme from red kidney beans is characterized with a Fe(III)-Zn(II) active center. So far, the reaction mechanisms postulated for PAPs assume the essentiality of two amino acids, residing near the bimetallic active site. Based on the amino acid se...
متن کاملeffect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry
چکیده ندارد.
15 صفحه اولPhysical 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 کاملExploring the Potential of Red Kidney Beans (phaseolus Vulgaris L.) to Develop Protein Based Product for Food Applications
Protein isolate was prepared from red kidney beans and its functional properties were evaluated at different pH levels to access its suitability for food applications. Carbohydrates, crude protein, crude fiber, crude fat and ash contents of red kidney bean seeds were found to be 53.02±1.14%, 25.78±0.77%, 6.82±0.31%, 1.92±0.15% and 4.34±0.20%, respectively. Magnesium, calcium, sodium, potassium ...
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: Czech Journal of Food Sciences
سال: 2022
ISSN: ['1805-9317', '1212-1800']
DOI: https://doi.org/10.17221/243/2021-cjfs