promotion of the dietary fiber of foods can enhance human health by reducing the risk of many serious diseases. cakes are among the highly consumed foods but sadly of low fiber content. therefore, increasing the fiber content in them is of great importance, and this was the aim followed in this study. wheat flour was partially replaced at 0, 10, 20 and 30% (w/w) with corn resistant starch (rs),...

Magelang Regency's Dusun Dlinggo, Ngadirejo Village, Tegalrejo District, has become a center for traditional Eid cakes, namely semprong. The month of Ramadan sees the highest demand, with no more orders being taken even in middle month. This community service aims to empower MSMEs by increasing demand semprong cakes throughout year through digital marketing and online sales. Through training as...

Abstract Animal blood is a by-product, which can be utilized in value-adding way instead of being wasted. Allergen substitution an obvious possibility because many properties plasma are similar to egg white. Techno-functional and sensory attributes (water activity, moisture content, colour texture related properties) were measured by instrumental methods. The allergenic powder substituted non-a...

Bangbayang Village, Gekbrong District, Cianjur is an area with the main agricultural commodities being rice and purple sweet potato. This program aimed to increase knowledge ability of PKK group in Village processing potato into chips cakes. The method used this activity were analysis condition, training on food production packaging labels, as well evaluation attitudes. Based activities carried...

Vegetable oil extraction generates high amounts of by-products, which are designated as cakes. Since the current strategies employed for cakes' reuse linked with some drawbacks, identification alternative approaches to decrease environmental impact and promote a circular economy is vital importance. In general, these materials characterized by fiber content, making them suitable be in solid sta...

5-Hydroxymethylfurfural (5-HMF) is known as an indicator of quality deterioration in a wide range of foods. The current study covered 70 samples taken from domestically produced foods and drinks available on the Iranian markets (including honey, jam, fruit cakes tomato paste, ketchup, syrup, fruit juice, canned fruit, UHT milk, instant coffee and jelly powder). HMF levels were determined using ...

Regarding the nutritional value and availability of acorns in west and southwest of Iran, the effects of partial substitution of wheat flour with acorn flour was investigated. Wheat flour was replaced by treated acorn flour in the formulation of sponge cake and the quality characteristics were evaluated. Density of cakes was increased with increasing the acorn flour. As the substitution degree ...

Aims: The aqueous extract of cashew apple cakes, rich in molecules pharmacological interest, could be used against many diseases. Thus, the aim present work is to evaluate its hepatoprotective activity rats and mice. 
 Methodology: Two batches weighing between 200 300 grams, with five per batch, were pretreated for eleven days cakes at concentrations ranging from 150 mg.Kg-1 bw, then intox...

BACKGROUND The relationship of snacking patterns on nutrient intake and cardiovascular risk factors (CVRF) in adults is unknown. The aim of this study was to examine the associations of snacking patterns with nutrient intake, diet quality, and a selection of CVRF in adults participating in the 2001-2008 National Health and Nutrition Examination Survey. METHODS 24-hour dietary recalls were use...

Abstract Barracuda is one species of white fleshed fish that has a soft texture and savoury taste, therefore it can be processed into cakes. Fish cake perishable food caused by bacterial activity prevented using preservative namely liquid smoke. The addition smoke provide an extended shelf life unique taste sensation in cakes because functions as antibacterial. purpose the study was to determin...