quality features of picolli pasta, which enriched with wheat bran
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Optimization of durum wheat bread enriched with bran
An attempt is made in this study to balance the nutritional and sensory quality of bread. In particular, the formulation of a functional durum wheat bread enriched with bran at high concentration has been developed. Organogel concentration and bran particle size have been used as process variables for bread optimization. Bran concentration was increased at value as high as 15%, thus increasing ...
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Enrichment of food products with algae, which are inexpensive substances for human consumption and are rich in protein, carotenoids, antioxidants, omega-3s and fatty acids, are very important in terms of nutritional value. The aim of this study was to investigate the physicochemical and sensory properties of Fermi pasta containing Donalina salina (0, 1.5, 3, 4.5 and 6%) and to determine the bes...
متن کاملQuality 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...
متن کاملDiets enriched in oat bran or wheat bran temporally and differentially alter the composition of the fecal community of rats.
A clear understanding of how diet alters gastrointestinal communities is important given the suggested link between gut community composition and a wide variety of disease pathologies. To characterize this link for commonly consumed dietary fiber sources, we investigated the change in the fecal community of rats fed diets containing 5% nonnutritive fiber (control), 3% (wt:wt) oat bran plus 2% n...
متن کاملEnzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates
The aim of this study was to examine enzymatic modification of wheat bran, performed in a low-moisture process, and the reduction of bran particle size as means of improving the technological performance of wheat bran in expanded extrudates. Modification of bran by hydrolytic enzymes increased the crispiness and decreased the hardness and piece density of extrudates containing wheat bran and en...
متن کاملConcerning Phytin in Wheat Bran
It has been shown in earlier reports1 that the organic phosphorus compounds of wheat bran which have been isolated after digesting the bran in 0.2 per cent hydrochloric acid differ in composition and properties from phytin or inosite hexaphosphate. It has been found that under these conditions several organic phosphoric acids are obtained. Of these we have isolated and identified t,wo; viz., in...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۶، شماره ۱، صفحات ۱-۱۱
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