Ingredientes de Alimentos, Colores Naturales, Saborizantes, Hierbas y Especias

Bread with Flour Obtained From Green Banana with its Peel as Partial Substitute for Wheat Flour: Physical, Chemical and Microbiological Characteristics and Acceptance

  The effect of the addition of green banana (with its peel) flour (GBF) as a partial substitute (10% or 20%) for wheat flour on the physical, chemical and microbiological characteristics and on the acceptance of breads was evaluated. Breads with GBF had lower protein content (8.9-10.8 g/100g...
A.A.B Gomes
M.E. Ferreira
T.C. Pimentel
International Food Research Journal

Selenized Garlic: A Future Prospect or Already a Current Functional Food?

  In the last years, functional foods have awakened consumer, scientific and business interest. A commonly found vegetable in such kind of foods includes garlic (Allium sativum). By its ability for selenium (Se) bio-accumulation, garlic can turn into an attractive option of selenized food....
Leticia B. Escudero
Romina P. Monasterio
Víctor M. Lipinski
María Flavia Filippini
Rodolfo G. Wuilloud
Revista de la Facultad de Ciencias Agrarias

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

  High protein and sugar-free cookies fortified with different levels of pea flour, soya bean flour and oat flakes, were developed. Sucralose was used instead of sucrose with the intention to develop sugar-free cookies. Proximate composition, storage stability tests, microbiological analysis...
T. Amin
A. Bashir
B.N. Dar
H.R. Naik
International Food Research Journal

Secado Solar, Valor Agregado para Pequeños Productores de Oregano en el Alto Valle de Río Negro, Argentina

  El consumo de hierbas aromáticas viene registrando un sostenido aumento a nivel mundial en los últimos años, especialmente en los países desarrollados. Las hierbas aromáticas deshidratadas se usan en alimentos; se comercializan en forma de condimentos o...
Claudia Moreno
Hugo Curzel
Mariconda Laura
Biec Marisa
Revista Iberoamericana de Tecnología Postcosecha

Optimización por Diseño de Mezclas de la Aceptabilidad de una Galleta Enriquecida con Quinua (Chenopodium quinoa), Soya (Glycine max) y Cacao (Theobroma cacao L.)

  El objetivo de este trabajo fue formular una galleta enriquecida de alta aceptabilidad mediante la sustitución parcial (15%) de harina de trigo por harina de quinua, soya y cacao; la evaluación de la aceptabilidad general de la galleta fue realizada por 30 panelistas no...
Lía Velásquez
Victor Aredo
Yesica Caipo
Eduardo Paredes
Escuela de Ingeniería Agroindustrial

Plantain, Banana and Wheat Flour Composites in Bread Making: Prospects for Industrial Application

  Bread is one of the most convenient, least expensive and most important staple foods in the world today. It is usually fermented and baked into loaves or cakes. Bread making has been with the Chinese for 5000 years and has also been found in ancient Egyptian tombs and reported widely in the...
Tajudeen Adeniji
African Journal of Food, Agriculture, Nutrition and Development

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. There...
Assaâd Sila
Nadia Bayar
Imen Ghazala
Nadhem Sayari
Ellouz-Chaabouni S
Ali Bougatef
Ellouz-Ghorbel R
Journal of Food Processing & Technology

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...
Parveen Jamal
Iqrah Akbar
Yumi Z
Irwandi J
Journal of Food Processing & Technology

Quality of Mangosteen Juice Colored with Mangosteen Pericarp

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...
S Manurakchinakorn
Y Chainarong
C Sawatpadungkit
International Food Research Journal

Understanding Spices for Processing

Spices are unique because they add both flavor and color to the food and effective in small quantities. Spices when added to foods contribute flavor, pungency and color, and contribute antioxidant, antimicrobial, pharmaceutical and nutritional properties. The indirect effects are salt reduction,...
E. V. Divakara Sastry
Ethiopian Journal of Applied Sciences and Technology