Results 21 to 30 of about 79,560 (312)
INVESTIGATION THE DRYING CHARACTERISTICS OF SOME CITRUS PEELS TO UTILIZE IN PREPRATION OF CAKES [PDF]
Journal of Food and Dairy Sciences, 2013 This work was carried out to investigate the effect of drying temperature and residual moisture content on the quality of orange and mandarin peels. The changes in moisture content of citrus peels (CP), drying rate and specific energy consumption at ...
M. Shoughy, M. Abd El-Galeel
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Applied Sciences, 2023 Scientists are concerned about the health risks associated with consuming a diet high in saturated fats. In this regard, oleogels have been used as a shortening substitute by researchers.
Deepti Bharti +5 more
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Chia gel as fat substitute for producing low fat cake [PDF]
Archives of Agriculture Sciences Journal, 2021 The increased demands of healthy natural foods represent a challenge for food processors. This work aimed to study the effect of fat substituting with chia (Salvia hispanica L.) gel in producing low-fat cake.
M. Kadry, A. Salama, M. Ammar
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The Impact of Environmental Conditions on Growth and Development of Salmo Letnica Smolt
Scientific Papers Animal Science and Biotechnologies, 2023 Salmo letnica, is one of the most important species of the Lake Ohrid. It is a freshwater fish that lives in cold and rich in oxygen water. Based on its biological and economic importance since 1935 in Macedonia and in Albania since 1995, there have been
Viola Prifti, Arefi Cake
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Czech Journal of Food Sciences, 2018 Effects of partial replacement of wheat flour with corn flour (2.93-17.07%) blended with xanthan gum (0.1172-0.6828%) on physical properties, textural and sensory characteristics of sponge cakes were evaluated by response surface methodology (RSM).
Na XIAN, Guohua HU
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Quality Improvement of Green Saba Banana Flour Steamed Cake
Applied Sciences, 2023 Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake.
Jau-Shya Lee +5 more
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Influence of psyllium, mustard, and flax seeds water extracts as fat replacers on cake quality and hyperlipidemic rats [PDF]
Food Technology Research Journal, 2023 In recent years, healthy and low- caloric bakery products have been widely demanded. The purpose of this study was to produce low-fat cake using water extracts of psyllium, mustard, and flax seeds. Fat was replaced in cake with water extracts of psyllium,
Ayat, E. Rizk +3 more
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Cogent Food & Agriculture, 2019 This study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:50 ...
M. O. Adegunwa +3 more
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Foods, 2021 Sugar has multiple roles in baked products; competing for water and as such reducing starch gelatinisation and gluten development, behaving as a fluid during cooking, recrystallising on cooling; roles which influence properties such as aeration, texture ...
Kleopatra Tsatsaragkou +3 more
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Foods, 2022 Gluten-free and ketogenic bakery products are gaining momentum. This study aims to develop a better understanding of the nutritional quality of gluten-free bakery products labeled ketogenic and/or low-carb.
Nicola Gasparre +3 more
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