Results 71 to 80 of about 59,840 (268)
Bajra‐based functional laddu—Standardization, nutritional profiling, molecular characterization
Food Biomacromolecules, EarlyView.Abstract The bajra laddu experimental formulations consisted of composite flour containing varying proportions of bajra flour and gram flours viz, T0‐0:100, T1‐25:75, T2‐50:50, T3‐75:25, and T4‐100:0, respectively. The sensory acceptability of the standardized product was assessed by semitrained panelists using a nine‐point hedonic scale, which ...
Mridula Pandey +5 more
wiley +1 more source
KARAKTERISTIK ORGANOLEPTIK DODOL UBI JALAR (Ipomoea batatas L.) TERHADAP DODOL BUAH-BUAHAN
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2019 Sweet potato is one of the most important economic plants in the world, because it is rich in antioxidants. Processing sweet potatoes into dodol can increase the economic value of plants to food security, nutrition, increase in income and increase the ...
Deny Utomo
doaj +1 more source
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2020 This study aims to determine the effect of adding the proportion of carrot flour and cooling time on the microbiological quality of chicken meatballs and to determine the proportion of the best carrot flour added to chicken meatballs on microbiological ...
Andik Dwi Purnomo +1 more
doaj +1 more source
Обґрунтування параметрів зберігання напою кисломолочного дитячого харчування "Біолакт" [PDF]
, 2017 Changes in the quality indicators of sour-milk infant drink «Biolakt» characterized by high probiotic and immunomodulatory properties and low allergic effect that were made according to the improved technology and stored in sealed-off containers at ...
Avershina, A. +3 more
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Future Postharvest and Food, EarlyView.The review critically evaluated and compared the selected superfruit phytochemistry, their bioactive composition and the key health benefits majorly emphasizing the antioxidant potential. It has highlighted the translational challenges in formulating functional foods by addressing the issues related to delivery system, bioavailability mechanism and the
Sharath Kumar Nagaraja +3 more
wiley +1 more source
Jurnal Manajemen Agribisnis dan AgroindustriUD Al Jaliil is one of the white tofu producing agroindustry in Balikpapan city The challenge faced in maintaining quality isthat defective products are still found.
Qurrotul Aini +2 more
doaj +1 more source
STUDY OF ORGANOLEPTIC TESTING ON SPORT SHOE
Berkala Penelitian Teknologi Kulit, Sepatu, dan Produk KulitCurrently sports shoes successfully attract a lot of consumers. Sports shoes were originally designed to support sports activities and reduce the risk of injury when doing sports. Nowadays, sports shoes are starting to be designed by adding an aesthetic value that increases fashion value.
Eka Legya Frannita +2 more
openaire +1 more source
Future Postharvest and Food, EarlyView.Blending soya bean and cottonseed oils with palm kernel oil at ratios 50:50, 40:60, and 30:70 significantly increase their oxidative stability during frying of potato chips compared to soya bean oil and cottonseed oil alone. ABSTRACT Unsaturated oils have limited applications due to their instability. The industry uses hydrogenation and antioxidants to
Flavie Tonkeu Djikeng +3 more
wiley +1 more source
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 2020 The super red dragon fruit peels waste that is under utilized by the people and prefers to be thrown away, has a lot of nutrient content over the fruit flesh, and the decline in people's interest in fermented cassava causes the loss of cassava farmers ...
Ni’matusyukriyah Ni’matusyukriyah +1 more
doaj +1 more source
Assessment of consumer acceptance of kilishi of African carp (Labeo coubie Rueppell) and Elephant snout (Hyperopisus bebe occidentalis, Guenther) [PDF]
, 2005 This study was carried out to assess consumers' acceptance of kilishi prepared from Labeo coubie and Hyperopisus bebe occidentalis in Sokoto. The organoleptic properties (texture, odour, taste and flavour) of kilishi in its fresh form and under storage ...
Hassan, W.A. +3 more
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