Shelf life and Nutritional Properties of Bread Fortified with Dried Carrot Powder
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چکیده
منابع مشابه
Utilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of taftoon bread
Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study, the effects of concentrate of smoked and sun dried raisin were investigated at 3 levels (1, 3 and 5%) as a natural humectant to improve the quality and shelf life of flat bread. Results showed that addition of smoked and sun dried raisin improved quality a...
متن کاملUtilization concentrate of smoked and sun dried raisin as a natural humectant on quality and shelf life of Taftoon bread
Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study the effect of concentrate of smoked and sun dried raisin at 3 levels (1, 3 and 5%) as a natural humectant to improve the quality and shelf life of flat bread were investigated. Results showed that addition of smoked and sun dried raisin improved quality and...
متن کاملProduction of Fortified Sausages with Flaxseed Powder and Study of Their Physical, Chemical and Microstructural Properties
Background and Objectives: Sausage is poor in bioactive compounds such as omega-3 fatty acids and fibers. Therefore, consumers prefer to use novel meat products with improved nutritional and sensory properties. Flaxseeds contain several bioactive compounds such as essential fatty acids, fibers and antioxidants. Addition of the oilseeds to meat products can increase antioxidant properties, omega...
متن کاملBreads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an Ingredient
There is increasing emphasis on reformulating processed foods to make them healthier. This study for the first time comprehensively investigated the effects of fortifying bread (containing oil as an ingredient) with freeze-dried vegetables on its nutritional and physico-chemical attributes. Breads fortified with carrot, tomato, beetroot or broccoli were assessed for nutrition, antioxidant poten...
متن کاملShelf life evaluation of functional restructured buffalo meat steaks fortified with Mousambi peel powder and Amla powder at refrigerated storage (4±1oC)
This study was conducted to evaluate the shelf life of functional restructured buffalo meat steaks (FRBMS) fortified with mousambi peel powder (MPP) and amla powder (AP) separately, at refrigerated storage (4±1oC). MPP (1:5 hydration, w/w) at 0.5% level and AP (1:5 hydration, w/w) at 0.5% level were incorporated by replacing the lean meat in pre-standardized formulation. Storage quality with re...
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ژورنال
عنوان ژورنال: مجلة الاقتصاد المنزلی
سال: 2020
ISSN: 2356-9743
DOI: 10.21608/jhe.2020.122909