Studies on storability of maize-millet based soy fortified extruded snacks
نویسندگان
چکیده
منابع مشابه
Iron bioavailability, storability and sensory evaluation of iron fortified extruded snacks intended to alleviate iron deficiency in Indian children
Iron deficiency is one of the major health problems in India and is significantly affecting the growth and development of children. The mid day meals offered as an intervention to improve nutritional standards could not fulfill daily iron requirements of children. Iron fortified snack products were developed to supplement these daily meals, by extrusion cooking of nutritional orphan crop finger...
متن کاملPhysical and sensory characteristics of extruded snacks prepared from Foxtail millet based composite flours
The present study focussed on the use of Foxtail millet (Setaria italica) along with other flour for production of ready-to-eat snack products using extrusion cooking. The ultimate objective is to add value to millet and other subtropical crops to enable their commercialisation and thereby provide additional livelihood opportunities to the farmers in semi‐arid regions. Composite flours were pre...
متن کاملOptimization of Physicochemical Characteristics of Corn-Based Extruded Snacks Containing Pomegranate Seed Powders
Background and Objectives: The extruded snacks with high content of calorie and fat and low content of protein, fiber is considered as a deleterious and harmful foodstuff for most of the consumers. Today, various techniques have been proposed to improve the quality of snacks. The use of fruits processing by-products to extruded snacks is one of the most important technologies that is proposed. ...
متن کاملevaluation of physicochemical and functional characteristics of un-extruded snacks fortified with stabilized wheat germ by saturated steam
today the nutritional value of the meals, including snacks has increased because of consumer demand for healthy food. so the aim of this study was to examine the effect of adding stabilized wheat germ on levels of 0, 3, 6, 9, 12 and 15% (based on flour weight) on the quantity and quality of the un-extruded snacks. in order to measure the color values the image processing technique and image j s...
متن کاملStudies on the effectiveness of NaFeEDTA-fortified soy sauce in controlling iron deficiency: a population-based intervention trial.
The objective of this research was to study the effectiveness of NaFeEDTA-fortified soy sauce for controlling iron deficiency in a high-risk population. This was an 18-month, randomized, placebo-controlled intervention trial in 14,000 residents aged three years or older in Bijie City, Guizhou Province, China, using sodium-iron ethylene diamine tetraacetate (NaFeEDTA)-fortified soy sauce (29.6 m...
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ژورنال
عنوان ژورنال: INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING
سال: 2018
ISSN: 0974-2662,0976-7223
DOI: 10.15740/has/ijae/11.sp.issue/46-52