Bread with Flour Obtained From Green Banana with its Peel as Partial Substitute for Wheat Flour: Physical, Chemical and Microbiological Characteristics and Acceptance
Development of High Protein and Sugar-Free Cookies Fortified with Pea (Pisum sativum L.) Flour, Soya Bean (Glycine max L.) Flour and Oat (Avena sativa L.) Flakes
Secado Solar, Valor Agregado para Pequeños Productores de Oregano en el Alto Valle de Río Negro, Argentina
Optimización por Diseño de Mezclas de la Aceptabilidad de una Galleta Enriquecida con Quinua (Chenopodium quinoa), Soya (Glycine max) y Cacao (Theobroma cacao L.)
Effect of Almond and Pistachio Juices Processing By-Products on Physicochemical, Sensorial and Textural Properties of Cookies
The aims of the present work were to study the composition of almond and pistachio juices processing by-products and their use in cookies formulation. These by-products have relatively high carbohydrate, protein, fat, calcium and magnesium contents.
Process Development for Maximum Lycopene Production from Selected Fruit Waste and its Antioxidant and Antiradical Activity
Lycopene, one of the most widely used carotenoid is an efficient antioxidant and singlet oxygen quencher. Increasing demand of lycopene in the nutraceutical and drug industry has directed the researchers to produce lycopene with cost effective methods in large scale to meet the growing demand. Thermal processing liberates this carotenoid from complexes with proteins and thus increases its bioaccessibilty.
This study aimed at production of mangosteen juice using mangosteen pericarp as a natural colorant. Furthermore, quality changes of the mangosteen juice during refrigerated storage were investigated. Formula of mangosteen juice was developed based on flavor and color by addition of sucrose and mangosteen pericarp, respectively. Mangosteen juice adjusted to 18º Brix and added with 0.2% mangosteen pericarp obtained the highest sensory scores of quality attributes for flavor, color and overall liking.