Sensory Characteristics of Whole Wheat Mineral Fortified Chapattis

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Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis

Cereal brans singly and in combination were blended at varying levels (5 and 10%) for development of Chapattis. Cereal bran enriched Chapattis were assessed for quality and physicochemical characteristics. On the basis of quality assessment, 10% enrichment level for Chapatti was the best. Moisture content, water activity, and free fatty acids remained stable during the study period. Quality ass...

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Effect of incorporation of soy flour to wheat flour on nutritional and sensory quality of biscuits fortified with mushroom

The research study was conducted to evaluate the quality characteristics of soy-mushroom-enriched biscuits which could be used as a protein supplemented cereal snack food. In this study, wheat flour was replaced with soy flour at different levels that is 20% (T3), 15% (T2), and 10% (T1) and without soy flour was kept as control (To). Mushroom was added in both biscuits. Biscuits were analyzed f...

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Assessment of Gross Chemical Composition, Mineral Composition, Vitamin Composition and Amino Acids Composition of Wheat Biscuits and Wheat Germ Fortified Biscuits

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Effect of grass-clover forage and whole-wheat feeding on the sensory quality of eggs.

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ژورنال

عنوان ژورنال: Pakistan Journal of Nutrition

سال: 2007

ISSN: 1680-5194

DOI: 10.3923/pjn.2007.681.686