scholarly journals Utilization of Vigna mungo flour as fat mimetic in biscuits: Its impact on antioxidant profile, polyphenolic content, storage stability, and quality attributes

2020 ◽  
Vol 2 (4) ◽  
Author(s):  
Syed Muhammad Ghufran Saeed ◽  
Syed Arsalan Ali ◽  
Rashida Ali ◽  
Shahina Naz ◽  
Syed Asad Sayeed ◽  
...  
Keyword(s):  
Storage Stability ◽  
Quality Attributes ◽  
Vigna Mungo ◽  
Antioxidant Profile ◽  
Fat Mimetic ◽  
Polyphenolic Content

scholarly journals Quality Attributes and Storage Stability of Chicken Meat Biscuits Incorporated with Wheat and Oat Bran

2016 ◽  
Vol 39 (6) ◽  
pp. 649-657 ◽  
Author(s):  
Pavan Kumar ◽  
Manish Kumar Chatli ◽  
Nitin Mehta ◽  
O.P. Malav ◽  
Akhilesh K. Verma ◽  
...  
Keyword(s):  
Storage Stability ◽  
Quality Attributes ◽  
Chicken Meat ◽  
Oat Bran ◽  
And Storage

Effect of Mash Maceration on the Polyphenolic Content and Visual Quality Attributes of Cloudy Apple Juice

2004 ◽  
Vol 52 (24) ◽  
pp. 7306-7310 ◽  
Author(s):  
Kiril Mihalev ◽  
Andreas Schieber ◽  
Plamen Mollov ◽  
Reinhold Carle
Keyword(s):  
Apple Juice ◽  
Visual Quality ◽  
Quality Attributes ◽  
Polyphenolic Content

Quality Attributes and Storage Stability of Bread from Wheat–Tigernut Composite Flour

2017 ◽  
Vol 17 (1) ◽  
pp. 75-88 ◽  
Author(s):  
Emmanuel Kehinde Oke ◽  
Michael Ayodele Idowu ◽  
Olajide Philip Sobukola ◽  
H. Adegoke Bakare
Keyword(s):  
Storage Stability ◽  
Quality Attributes ◽  
Composite Flour ◽  
And Storage

Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes

2022 ◽  
Vol 151 ◽  
pp. 110863
Author(s):  
Xiangwei Zhu ◽  
Peipei Yuan ◽  
Ting Zhang ◽  
Zhike Wang ◽  
Dongna Cai ◽  
...  
Keyword(s):  
Storage Stability ◽  
Protein Structures ◽  
Quality Attributes ◽  
Carboxymethyl Chitosan ◽  
Frozen Dough ◽  
State Of Water

Effect of Watermelon Rind Powder on Quality Attributes and Storage Stability of Raw Pork and Pork Meat balls

2018 ◽  
Vol 13 (2) ◽  
pp. 10
Author(s):  
G. Mahapatra ◽  
S. Biswas ◽  
G. Patra ◽  
A. K. Vidyarthi ◽  
R. Banerjee
Keyword(s):  
Storage Stability ◽  
Quality Attributes ◽  
Pork Meat ◽  
Watermelon Rind ◽  
And Storage

Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus)

2010 ◽  
Vol 75 (1) ◽  
pp. C43-C48 ◽  
Author(s):  
Joong-Han Shin ◽  
Alexandra C.M. Oliveira ◽  
Barbara A. Rasco
Keyword(s):  
Storage Stability ◽  
Quality Attributes ◽  
White Sturgeon ◽  
Acipenser Transmontanus

scholarly journals Effect of Grape Seed Flour on the Antioxidant Profile, Textural and Sensory Properties of Waffles

Processes ◽  
2021 ◽  
Vol 9 (1) ◽  
pp. 131
Author(s):  
Bojan Antonic ◽  
Dani Dordevic ◽  
Simona Jancikova ◽  
Denisa Holeckova ◽  
Bohuslava Tremlova ◽  
...  
Keyword(s):  
Grape Seed ◽  
Sensory Properties ◽  
Grape Pomace ◽  
Ferric Ion ◽  
Antioxidant Power ◽  
Seed Flour ◽  
Antioxidant Profile ◽  
Polyphenolic Content ◽  
Total Polyphenolic Content ◽  
Gallic Acid Equivalent

The study aimed to enrich waffle products with grape seed flour, but without affecting their sensory properties. The grape seed flour was obtained from grape pomace, and as an ingredient rich in bioactive compounds such as fiber, polyphenols and minerals, it was used to fortify waffles in concentrations of 1, 3, 5 and 10%. The results for the total polyphenolic content, ferric ion reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picryl-hydrazyl (DPPH) inhibition, showed the highest effect with 10% grape seed flour fortification, including 1.25 mg of gallic acid equivalent/g, 5.62 µmol Trolox/g and 26.65% DPPH inhibition, respectively. Texture analysis revealed an increase in hardness of the waffles along with the increase of grape seed flour percentage, while there was no evident change in moisture in any of the tested samples. Sensory evaluation showed no significant differences regarding overall impression or the estimated price value for all samples, even though evident changes were noted by the panelists in their color, consistency and sweetness. It may be concluded that fortification was successfully carried out, and that there is a great potential for utilizing grape seed flour as a by-product in the enrichment of products such as waffles.

Quality Attributes and Storage Stability of Spent Hen Meat Pickle Prepared from Different Acidulants

2019 ◽  
pp. 1
Author(s):  
Asmita Khade ◽  
Mohammad Raziuddin ◽  
Ashok Devangare ◽  
Minhaj Khan
Keyword(s):  
Storage Stability ◽  
Quality Attributes ◽  
Spent Hen ◽  
And Storage
Sign in / Sign up

Export Citation Format

Share Document