Nutritional and functional characterization of date pulp-fortified cookies

Autor: Hafsa Tahir, Muhammad Aamir, Aftab Ahmed, Muhammad Afzaal, Farhan Saeed, Aasma Asghar, Mahwash Aziz, Mariyam Shahid, Huda Ateeq, Fakhar Islam, Amara Rasheed, Zainab Al-Hawraa Riyad Muedii, Maleeha Fatima, Yasir Abbas Shah, Mohammad Rizwan Khan, Rosa Busquets, Mohd Asif Shah

Publikováno v: Cogent Food & Agriculture, Vol 9, Iss 2 (2023)

AbstractDate fruit (Phoenix dactylifera L.) is a sweet fruit with high antioxidant activity due to the presence of phenolic compounds such as flavonoids. Similarly, wheat flour is a rich source of dietary fiber, protein, vitamins, minerals, and diffe

Externí odkaz: https://doaj.org/article/69b5d856ae3e47388741e24c1eac9376

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Dough rheology and the impact of zinc sulfate on the quality of cookies

Autor: Sohail Amjad, Nida Nawaz, Shabbir Ahmed, Muhammad Faisal Manzoor, Muhammad Usman, Muhammad Bilal, Mian Anjum Murtaza, Prasanna Jagannath Patil, Muhammad Abrar, Haroon Shah

Publikováno v: Food Science and Technology, Issue: ahead, Published: 03 FEB 2021
Food Science and Technology v.41 suppl.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 41, Iss suppl 2, Pp 646-653 (2021)

Zinc deficiency is a growing issue in developing countries. Moreover, it is a well-known fact that the bakery products have very low zinc content and the further loss of zinc occurs during milling of wheat and under baking of end products, which make

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e61247df42bbafb2773f3c81e2ac69ea
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005003204&lng=en&tlng=en

Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Quality, Sensory and Nutritional Characteristics of Cookies Fortified with Chestnut Flour

Autor: Šoronja-Simović, Dragana, Pajin, Biljana, Šubarić, Drago, Dokić, Ljubica, Šereš, Zita, Nikolić, Ivana

The influence of the physicochemical properties of chestnut flour (CF) on the cookies quality was investigated. The experiments are planned on the base of 32 factorial plan with independent variables: chestnut flour quantity (20, 40 and 60% based on

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::e37624798f4c49ff251ace412a20e586
https://www.bib.irb.hr/866569