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Physicochemical and Sensory Properties of Cookies Produced from Cassava /Soyabean / Mango Composite Flours
- Added: September, 18th 2009
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- Username: shinta
- Name: shinta
- Documents: 4332
Chemical composition and sorption properties of chitosan produced from fly larva shells
by: shinta, 7 pagesChitosans recovered from fly larva shells have been investigated by the elemental analysis, potentiometric titration and FT-IR spectrometry methods. The molecular weight of chitosans was ...
Effects of steam-flaked sorghum grain or corn and supplemental fat on feedlot performance, carcass traits, longissimus composition, and sensory properties of steers
by: shinta, 8 pagesOne hundred forty British x Exotic crossbred, yearling steers (370 kg) were used in a 2 x 2 factorial experiment to evaluate main effects and the interaction of grain type ...
Production Techniques and Some Properties of Traditional Lavas Cheese
by: shinta, 3 pagesCheese making technique, chemical and microbiological properties of Lavas cheese were investigated. After microbiological analyses, as follows: the avarage aerobic mesophilic bacteria, coliform ...
Influence of Partial Substitution of Wheat Flour with Banana (Musa paradisiaca var. Awak) Flour on the Physico ' Chemical and Sensory Characteristics of Doughnuts
by: shinta, 6 pagesEvaluation on the physicochemical and sensory properties of wheat flour doughnuts substituted with banana flour (BF) was investigated. Wheat flour was substituted with green banana (Musa ...
Effect of Milling Ratio on Sensory Properties of Cooked Rice and on Physicochemical Properties of Milled and Cooked Rice
by: shinta, 6 pagesQuantitative descriptive analysis of cooked rice was performed to in- vestigate the effect of milling ratios (?8.0–14.0%, based on brown rice) on sensory characteristics of cooked ...
The biochemical textural and sensory properties of frozen stored (-22°C) king scallop (Pecten maxinus) meats
by: shinta, 11 pagesPost-rigor king scallop meats (Pecten maximus) were frozen individually for 24 h at -80°C and kept vacuum packed at -22°C for up to 301 days. Sampling was carried out on fresh meats ...
Quality of Chips Produced from Rehydrated Dehydrated Plantain and Banana
by: shinta, 3 pagesThis experiment reports the effect of dehydration and rehydration of the physicochemical properties of chips produced from two commercially grown Musa species (plantain and banana) The fat, ...
EFFECT OF PROCESSING ON THE PROXIMATE, MINERAL, AND PASTING PROPERTIES OF WHOLE FLOUR MADE FROM SOME NEW PLANTAIN AND BANANA HYBRIDS PULP AND PEEL MIXTURE
by: shinta, 7 pagesThe effect of processing on the proximate and mineral composition, as well as pasting properties of whole flour produced from a selection of new Musa hybrids generated by the International ...
Physico-chemical and rheological properties of yoghurt manufactured with ewe's milk and skim milk
by: shinta, 5 pagesYoghurts were prepared with commercial strains "CHR HANSEN” Denmark using two types of milk, ewe's milk and skim milk, ‘’CELIA’’. A dose of 2.5% of commercial ...
Pulse and reverse plating effect on the structure and corrosion properties of Zn and Zn alloy coatings
by: shinta, 7 pagesThe influence of pulse plating parameters on the surface morphology, grain size, lattice imperfection and corrosion properties of Zn–Ni alloy was studied. The coatings were ...
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