Quality Characteristics of Cookies with Persimmon Peel Powder
نویسندگان
چکیده
منابع مشابه
Antioxidant profile and sensory evaluation of cookies fortified with juice and peel powder of fresh Pomegranate (Punica granatum)
Peel powder and juice of fresh pomegranate (Punica granatum) were utilized to prepare cookies as sources of antioxidants, along with the other common ingredients, in the present study. The components were added in different proportions during the cookie preparation and their rheological, sensory and antioxidant properties were evaluated. Chemical composition (moisture, protein, carbohydrate and...
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This study was conducted to investigate the effects of kimchi powder and onion peel extract on the quality characteristics of emulsion sausage manufactured with irradiated pork. The emulsion sausages were formulated with 2% kimchi powder and/or 0.05% onion peel extract. The changes in pH value of all treatments were similar, depending on storage periods. The addition of kimchi powder increased ...
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BACKGROUND The objectives of this study were to investigate the effects of persimmon peel (PPM) supplementation on carcass performance, pork quality, eating quality, fatty acid composition, and cholesterol concentration of the porcine longissimus dorsi muscle. RESULTS No adverse effects of PPM supplementation were observed on carcass and meat quality characteristics among the treatment groups...
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Present study focused on the use of bamboo shoots powder for the production of baked goods owing to their enormous health benefits. It was an endeavor to make use of cheaper sources through high nutritional contour for the production of best quality baked products. Proximate composition revealed that the powder of bamboo shoots contained elevated amount of fiber (24.44%) and protein contents (1...
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The effects of baking with broccoli powder on the consumer perception and sensory characteristics were investigated using a model system of cookies incorporated with broccoli powder as a value-added food ingredient. Broccoli powder was incorporated into cookie dough at 5 levels (0%, 1%, 2%, 3%, and 4%, w/w) by replacing equivalent amount of wheat flour of the cookie dough. After aging and sheet...
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ژورنال
عنوان ژورنال: Korean journal of food and cookery science
سال: 2014
ISSN: 2287-1780
DOI: 10.9724/kfcs.2014.30.5.620