Starch and plant or animal proteins represent a rich source that can be used for fortifying meat products. The present study aimed to analyze how the different additives (soy protein isolate, chickpea flour, lupine concentrate, sodium caseinate starch, in 2% concentration) influence rheological properties of beef emulsions gels, cooking losses texture finished Rheological parameters G’ (storage...

Chronic Energy Deficiency (CED) in pregnant women can be caused by direct and indirect factors. The lack of energy protein intake during pregnancy has been proven to increase the risk CED women. purpose this study was analyze differences acceptability organoleptic properties panelists, as well nutritional content cookies based on Modified Cassava Flour with soy isolate substitution. conducted e...

Consumer demand for bakery products prepared using composite flour, such as biscuits, is growing. The incorporation of buckwheat soy and kinema flour can be considered in flour-based biscuits since they have good nutraceutical properties their gluten-free nature help avoid celiac disease. purpose this research was to study the physicochemical functional characteristics well potential foods. wer...