OATMEAL COOKIES ENRICHED WITH CACTUS PEAR FLOUR AS DIETARY FIBER SOURCE: PHYSICAL AND CHEMICAL CHARACTERISTICS

2002 ◽  
pp. 275-278 ◽  
Author(s):  
C. Sáenz ◽  
A.M. Estévez ◽  
M. Fontanot ◽  
N. Pak
Keyword(s):  
Dietary Fiber ◽  
Chemical Characteristics ◽  
Cactus Pear ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

scholarly journals FARINHA MISTA DE TRIGO E BERINJELA: CARACTERÍSTICAS FÍSICAS E QUÍMICAS

2004 ◽  
Vol 22 (1) ◽  
Author(s):  
PATRÍCIA MARIA PÉRICO PEREZ ◽  
ROGÉRIO GERMANI
Keyword(s):  
Dietary Fiber ◽  
Wheat Flour ◽  
Fiber Content ◽  
Chemical Characteristics ◽  
Bakery Products ◽  
Mineral Salts ◽  
Total Dietary Fiber ◽  
Total Sugars ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

O objetivo deste trabalho foi estudar as características físicas e químicas da farinha de berinjela pura e em combinação com farinha de trigo. A farinha de berinjela apresentou elevado teor de fibra alimentar total e alta quantidade de proteína, de cinzas e de açúcares totais. Maior concentração de farinha de berinjela em misturas com a farinha de trigo aumentou significativamente os teores de proteína, de sais minerais e de fibra alimentar total das farinhas mistas. O alto teor de fibra alimentar da farinha de berinjela permite apontá-la como alternativa para uso em mistura com farinha de trigo na elaboração de produtos de panificação (biscoitos, pães e massas alimentícias). Maior quantidade de farinha de berinjela na farinha mista amplia a capacidade da mistura em absorver água, podendo aumentar o rendimento da massa em produtos de panificação. A farinha de berinjela é facilmente obtida na granulometria da farinha de trigo, facilitando sua homogeneização. WHEAT AND EGGPLANT MIXED FLOUR: PHYSICAL AND CHEMICAL CHARACTERISTICS Abstract The aim of the present work was to study the physical and chemical characteristics of eggplant flour and its combination with wheat flour. The eggplant flour presented high total dietary fiber content and high protein, ashes and total sugars contents. Higher concentration of eggplant flour in mixtures with wheat flour significantly enhanced protein mineral salts and total dietary fiber content of the mixed flours. The high dietary fiber content of the eggplant flour allows to designate it as utilization alternative in mixture with wheat flour in the elaboration of bakery products (cookies, breads and pasta). Greater quantity of eggplant flour in the mixed flour enlarges the mixture capacity to absorb water, being able to enhance the mass yield in bakery products. The eggplant flour is easily obtained at particle size similar to wheat flour, facilitating its homogenization.

Study of Structural, Physical and Chemical Characteristics of Marshmallow Without Gelatin

Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Nataliia V. Nepovinnykh ◽  
Yuri A. Kodatsky ◽  
Oksana N. Klyukina ◽  
Nataliia M. Ptichkin ◽  
Samira Yeganehzad
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

Effects of Chlormequat-Uniconazole 30% Micro-Emulsion on Stem Physical and Chemical Characteristics of Rice

2013 ◽  
Vol 39 (6) ◽  
pp. 1089
Author(s):  
Qian ZHANG ◽  
Ming-Cai ZHANG ◽  
Hai-Yan ZHANG ◽  
Wei-Ming TAN ◽  
Zhao-Hu LI ◽  
...  
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Micro Emulsion ◽  
Physical And Chemical

Physical and Chemical Characteristics of Meats of the Indonesian Indigenous Crossbred Chickens Fed Fermented Mixture of Papaya (Carica papaya L.) Leaf and Seed Meal

2020 ◽  
Keyword(s):  
Crude Protein ◽  
Control Diet ◽  
Dietary Treatment ◽  
Seed Meal ◽  
Chemical Characteristics ◽  
Breast Meat ◽  
Ph Values ◽  
Physical And Chemical Characteristics ◽  
Dietary Treatments ◽  
Physical And Chemical

The objective of this present study was to investigate the effect of feeding fermented mixture of papaya leaf and seed meal (FERM) on the physical and chemical characteristics of meats of the Indonesian indigenous crossbred chicken (IICC). The study was carried out with 300 day-old IICC. The chicks were randomly distributed to five treatment groups, i.e., CONT (control diet based on corn-soybean- diet), FERMA (diet containing 1% FERM), FERMB (2.5% FERM), FERMC (5% FERM) and FERMD (7.5% FERM). Each treatment group consisted of 6 replicates with 10 IICC in each. At week 8, one chick from each replicate was randomly taken and slaughtered. After being de-feathered and eviscerated, samples from breast and thigh meats were obtained. Results showed that the increased levels of FERM was followed by the increased (P<0.05) pH values, moisture and crude protein content of breast meats of the IICC. Dietary incorporation of FERM especially at the level of 2.5% increased (P<0.05) the content of fat in the breast meat of IICC, while further increased levels of FERM did not alter (P>0.05) the fat content of the IICC breast meat. Dietary treatment did not have any effect (P>0.05) on the lightness (L*) values of breast meat of the IICC. The redness (a*) values were higher (P<0.05) in FERMD breast meat than other. FERM diet resulted in lower (P<0.05) yellowness (b*) values in the IICC breast meat. The pH values and moisture content of thigh meat increased (P<0.05) with the increased level of FERM. The WHC decreased (P<0.05) with the elevated levels of FERM in the diets. There was an increase (P<0.05) in crude protein concentration in FERMA as compared to the other meats. Crude fat and ash concentrations in thigh meat were affected (P<0.05) by the treatments. Dietary treatments had no impact (P>0.05) on L* values of thigh meats. Feeding FERM at 7.5% from diets increased (P<0.05) and decreased (P<0.05) the redness and yellowness of meats. In conclusion, dietary inclusion of FERM especially at the level of 7.5% from diets improved the physical and chemical characteristics of the IICC meats.

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