کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8876413 | 1623729 | 2017 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of apple pomace on quality characteristics of brown rice based cracker
ترجمه فارسی عنوان
تأثیر سس سویا بر ویژگی های کیفی کیکر برنج قهوه ای
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم کشاورزی و بیولوژیک (عمومی)
چکیده انگلیسی
Formulation of gluten free crackers based on brown rice flour from two varieties and apple pomace was studied during the present investigation. Pomace flour blends were prepared by incorporating 0%, 3%, 6% and 9% apple pomace in brown rice flour. Viscosity profile showed decrease in pasting properties except pasting temperature which increased with increase in pomace level. The hunter colour value (Lâ) and fracture force of crackers are decreased with increase in pomace level. The crackers were investigated and compared for composition, antioxidant properties (DPPH, total phenolic content, total flavonoid content, reducing power), minerals and sensory properties. The increased amount of apple pomace in the flour formulation resulted in higher antioxidant properties, total dietary fibre and minerals in the final product. Based on the present study, pomace based rice crackers have good potential for consumer and regarded as health promoting functional food, especially for coeliac disease patients.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of the Saudi Society of Agricultural Sciences - Volume 16, Issue 1, January 2017, Pages 25-32
Journal: Journal of the Saudi Society of Agricultural Sciences - Volume 16, Issue 1, January 2017, Pages 25-32
نویسندگان
Shabir Ahmad Mir, Sowriappan John Don Bosco, Manzoor Ahmad Shah, Swaminathan Santhalakshmy, Mohammad Maqbool Mir,