Subtitusion Of Tuna Fish Innards Flour In Biscuit to Improve Nutrition
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چکیده
منابع مشابه
Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity
Due to the high antioxidant activity of oak fruits, the partial substitution effects of wheat flour (WF) or corn flour (CF) with oak flour (OF) have been investigated. WF or CF was replaced by OF at levels of 0%, 15%, 30%, and 45% in the biscuit formulations to prevent the spontaneous oxidation of lipids, and the characteristics, including peroxide value, antioxidant activity, and sensory prope...
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The research intended to explore the possibility of fortifying the soy flour and rice bran to formulate the functional biscuit which have the ability to improve the quality of food products due to various functional properties. Suplementation of wheat flour with soya and rice bran was tried at 10 %, 15%, 20%, 25% level each. Prepared biscuit is subjected to physical, Sensory and nutritional ana...
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Looking down a microscope at dead fish for eight months can change an artist’s perspective on nature— and even influence her art. Textile artist Annet Couwenberg discovered such anatomical insights first hand when, in the summer of 2014, she embarked on a stint in the laboratory as part of the Smithsonian Artist Research Fellowship, a program that lets artists access the museum’s vast collectio...
متن کاملSurvey of overexploited amount of tuna fish (tuna fish, seer fish and billfish) in Iranian Southern Waters (Persian Gulf and Oman Sea)
Tuna fish from the order Perciform and the scombridae family, with 15 genera and 52 species, it has been an important economic fish for most countries and the most valuable economic aquatic are in industrial catch in the world. The rate of overfishing in the southern waters (from 1997 to 2016) in 2019 was based on CMSY model and R software and Bayesian status approach (Problem solving based on ...
متن کاملPerformance of Ripped and Unripped Plantain-Wheat Flour Blend in Biscuit production
Unripe and ripe plantain were dried and milled into flour and used with wheat flour in biscuit production to determine the best plantain-wheat composite flour for biscuit production. The blends as follows: 100% wheat flour, 100% ripe plantain flour, 100% unripe plantain flour, 50% wheat flour and 50% ripe plantain flour and 50% wheat flour and 50% unripe plantain flour. The Biscuit samples were...
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ژورنال
عنوان ژورنال: Media Gizi Pangan
سال: 2019
ISSN: 2622-6480,1858-4608
DOI: 10.32382/mgp.v25i2.695