UTILIZATION OF WHOLE RYE GRAINS IN BISCUITS MANUFACTURING
نویسندگان
چکیده
منابع مشابه
Dietary intake of whole grains.
OBJECTIVE The objective of this study was to provide national estimates of whole-grain intake in the United States, identify major dietary sources of whole grains and compare food and nutrient intakes of whole-grain consumers and nonconsumers. METHODS Data were collected from 9,323 individuals age 20 years and older in USDA's 1994-96 Continuing Survey of Food Intakes by Individuals through in...
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The oil contents of rye grain seeds ranged from 0.70% (type 25) to 3.92 % (type 1). Palmitic acid contents of oils changed between 10.82% (type 26) and 22.43% (type 10). In addition, while oleic acid contents of oil samples vary between 20.61% (type 17) and 37.86% (type 3), linoleic acid contents of oils changed between 18.91% (type 3) to 54.0% (type 13). Also, linolenic acid contents of oi...
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Currently, an estimated 32.9% of American adults are overweight, 34.3% are obese, and 5.9% are extremely obese (38). In fact, adults defined as being normal weight, i.e., those whose body mass index (BMI) falls in the range of 18.5 to 24.9 kg/m2, are a minority within the U.S. population. Coupled with declines in physical activity, overconsumption of calorie-rich, nutrient-poor foods is contrib...
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ژورنال
عنوان ژورنال: Journal of Food and Dairy Sciences
سال: 2011
ISSN: 2090-3731
DOI: 10.21608/jfds.2011.81978