[PDF] Top 20 Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour
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Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour
... interest of specific consumer groups encouraged to adopt healthy eating ...food with nutritional and sensory quality as well as functional claim (MOSCATTO; PRUDENCIO-FERREIRA; HAULY, ... See full document
6
Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends
... source of proteins, fibers, and minerals, such as iron, manganese and ...properties and remarkable outstanding health-promoting properties (Christa and Soral- Smetana, ...2008). ... See full document
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Avaliação física e química de hambúrgueres de filé de tilápia do Nilo preparados com farinha de linhaça e farinha de rosca submetidos a diferentes processamentos térmicos / Physical and chemical evaluation of Nile Tilapia fillet hamburgers prepared with flaxseed flour and breadcrumbs and submitted to different thermal processes
... low and this occurs due to factors such as problems in distribution, marketing and especially the lack of habit, since its preparation can be considered ...consumption of fish, including ... See full document
15
Jaboticaba skin flour: analysis and sustainable alternative source to incorporate bioactive compounds and increase the nutritional value of cookies
... form, and also as processed ...compounds of the jaboticaba skin and of the jaboticaba skin flour (JSF), and its application in ...compounds and antioxidant activity (TEAC ... See full document
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Preparação, caracterização e análise sensorial de pão integral enriquecido com farinha de subprodutos do mamão Preparation, characterization and sensory analysis of whole bread enriched with papaya byproducts flour
... processing of papaya, a great amount of byproducts from this fruit is ...peel and seeds are amongst these byproducts and have great nutritional value, since they present ... See full document
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Cheese bread enriched with biofortified cowpea flour
... development and enrichment of food are of great importance not only for the industry but also to improve the population’s nutrition, where you can create new products or optimize existing ... See full document
7
Biological Evaluation of a Nutritional Supplement Prepared with QPM Maize Cultivar BR 473 and other Traditional Food Items
... When nutritional indexes were investigated (Table 5), it was seen that QPM maize contributed for the improvement of protein quality of the ...effect of soybean flour addition was ... See full document
5
Biological Evaluation of a Nutritional Supplement Prepared with QPM Maize Cultivar BR 473 and other Traditional Food Items
... When nutritional indexes were investigated (Table 5), it was seen that QPM maize contributed for the improvement of protein quality of the ...effect of soybean flour addition was ... See full document
5
CARROT CUPCAKES DEVELOPMENT ADDED FLAXSEED FLOUR (Linum Usitatissimum L.): PHYSICO-CHEMICAL COMPOSITION AND SENSORY ACCEPTABILITY AMONG CHILDREN
... enriched with flax flour (FF), analyzing the sensory acceptance by children, and the physicochemical composition of the standard product and one with a higher FF content ... See full document
16
Deise Rosana Silva SIMÕES1 , Ana Cláudia BARANA1 , Fernanda Taborda KUBIAKI1, João Guilherme Baggio de OLIVEIRA1 , Daniel GRANATO1
... -value of 2.50. Comparing this value with the F crictical of ...in sensory preference between the samples at 95% ...in sensory evaluation does not indicate the ... See full document
7
Nutritional value and baking application of spelt wheat
... limited and incomplete data on the ability of spelt to produce alimentary pasta of suitable quality [Marconi et ...performance of spelt [Marconi et ...grains) and high drying ... See full document
10
Efeito do armazenamento e do processamento da linhaça brasileira em seus teores de lipídios e lignanas
... in flaxseed is composed mainly of polyunsaturated fatty acids ...source of α-linolenic acid (ALA), usually found in cold-water fish (SHAHIDI; WANASUNDARA, 1998), but it lacks in Western diets (DAUN; ... See full document
7
Aproveitamento da casca de banana na elaboração de barras de cereais: avaliação dos compostos bioativos, características físicas e sensoriais
... effects of banana peel flour (BPF), rice flakes (RF) and oat flour (OF) on sensory acceptability and physical characteristics of cereal ...compounds of bars ... See full document
116
Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan
... results of texture measurements are presented in Figures 2 and ...all flour types had the highest values for firmness, followed by gumminess and lastly, chewiness (Yao et ...control and ... See full document
6
Sodium reduction in margarine using NaCl substitutes
... because of its high sodium content, NaCl has been associated with chronic ...objective of this study was to produce margarines with reduced sodium content prepared using a salt ...were ... See full document
9
Rev. paul. pediatr. vol.29 número1
... tor and mental scale record forms. The BSID-II motor and mental scale scores were obtained from the number of tests undergone by the ...number of tests equivalent to earlier ages, the raw ... See full document
8
Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour
... degree of expansion of extruded product is closely related to the size, number and distribution of air cells surrounded by the cooked ...die and atmosphere. The high pressure close to ... See full document
7
Influência da adição de farinha de pinhão sobre as propriedades reológicas, químicas e sensoriais de bolos sem glúten produzidos com farinha de arroz
... Seeds of Araucaria angustifolia provided by Embrapa Florestas (Colombo, PR, Brazil) were used in the preparation of Brazilian pine seed flour (BPSF) according to the procedure described in the ... See full document
10
Effect of water glass modification with nanoparticles of zinc oxide on selected physical and chemical properties of binder and mechanical properties of sand mixture
... the value of the contact angle in a quartz-binder ...4 and 5 show the results of analogical measurements taken for the binder modified with 1 or 3 ...wt.% of the ... See full document
4
Nutritional evaluation of children with phenylketonuria
... fruits and veg etables, in co ntro lled amo unts depending o n the characteristics o f the ...menus with a list o f equivalents fo r substitutio n, and it sho uld be no ted that the menus were ... See full document
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