Sensory analysis and physicochemical characteristics of carica [Vasconcellea pubescens] fruit leather with seaweed [Eucheuma cottonii] addition
نویسندگان
چکیده
منابع مشابه
The Potency of Red Seaweed (Eucheuma cottonii) Extracts as Hepatoprotector on Lead Acetate-induced Hepatotoxicity in Mice
BACKGROUND Lead is one of the most toxic metals, producing severe organ damage in animals and humans. Oxidative stress is reported to play an important role in lead acetate-induced liver injury. AIM This study was carried out to investigate the role of ethanol extract of Eucheuma cottonii in protecting against lead acetate-induced hepatotoxicity in male mice. MATERIALS AND METHODS The sampl...
متن کاملEffects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters
The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, ...
متن کاملPhysicochemical 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 ...
متن کاملEffects of Shortening Replacement with Reinforced Ethyl Cellulose-Based Oleogels with Adipic Acid on Physicochemical and Sensory Characteristics of Cakes
Background and Objectives: In recent years, use of oleogels as replacers of structured oils has received much attentions due to the health concerns. The objective of the present study was preparation of reinforced ethyl cellulose-based oleogels with adipic acid as replacers of shortening in cakes. Materials & Methods: First, oleogel samples were prepared using ethyl cellulose (at two various ...
متن کاملEffects of Replacing Breadcrumbs and Soy Protein with Teff (Eragrostis tef) Flour on Physicochemical and Sensory Characteristics of Typical Hamburgers
Background and Objectives: Nowadays, interests in ready-to-eat foods, especially ordinary burgers, have increased. To produce typical burgers, breadcrumbs and soybean meals are commonly used as fillers. Use of breadcrumbs and soybean meals in regular burgers limits choice of consumers with allergies. The aim of this study was to produce typical hamburger products by replacing breadcrumbs and so...
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: IOP Conference Series: Earth and Environmental Science
سال: 2021
ISSN: 1755-1307,1755-1315
DOI: 10.1088/1755-1315/741/1/012017