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Sensory quality of Khoa
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The present study was aimed to extract and purify inulin from chicory roots and evaluate the physicochemical properties and functional groups of the purified inulin for comparison with those of standard chicory inulin. This study investigated the impact of various inulin concentrations on of low-fat yoghurt quality, including physicochemical, microstructural, textural and sensory properties, the impact of inulin as a prebiotic on the growth and viability of synbiotic yoghurt.
9p
schindler
30-12-2021
17
0
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Pasta is healthy, cheap, versatile, and convenient as a carrier of bioactive components. The present work focused on increasing the nutritional quality of pasta via chickpea flour and protein isolate in addition to monitoring the influences of this fortification on the physicochemical, texture and sensory attributes of functional pasta.
7p
schindler
30-12-2021
15
0
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The major objective of this study was the production of acceptable quality Arabic flatbread with higher levels of soluble dietary fiber in a laboratory, then scaling it up to a pilot scale in a commercial bakery for improving nutritional as well as the sensory quality of one of the local, important staple foods of this region.
6p
schindler
30-12-2021
11
1
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Thirattupal, a traditional Indian heat desiccated milk product of Tamil Nadu, characterized by medium brown colour, granular texture and caramel flavour, is expected to have good shelf life in comparison with other khoa-based sweets due to low moisture content, higher amount of sugar and severe heat treatment applied during its preparation.
11p
chauchaungayxua8
03-10-2020
11
1
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In the present research an attempt was made to develop low fat Khoa. Khoa is the traditional Milk based material for preparation of various sweets like Peda, Burfi, Kalakhand etc.
7p
nguaconbaynhay7
15-08-2020
11
1
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The research work on effect of different combinations of potato flour on sensory quality, proximate composition of cow milk burfi was conducted during 2017-2018 in the department of Animal Husbandry and Dairying at College of Agriculture, Nagpur. The different concentrations of potato flour were T1 (0%), T2 (05%), T3 (10%), T4 (15%) and T5 (20%). 30 per cent constant rate sugar was mixed in a khoa for preparation of burfi.
6p
cothumenhmong5
17-05-2020
4
0
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Bottle gourd halwa is a popular khoa based traditional dairy delicacy. It is produced on small scale by local sweetmeat makers. In order to commercially manufacture and market bottle gourd halwa, studies on its shelf-life were considered to be very important. Bottle gourd halwa samples prepared using skim milk powder and khoa as base material were packed in polystyrene packaging material and stored at two different temperature i.e. 7±2 °C and 30±2 °C.
9p
cothumenhmong4
23-03-2020
9
1
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The effect of chitosan, glucose and chitosan–glucose complex (CGC) on the microbial and postharvest quality of shiitake (Lentinus edodes) mushroom stored at 4 ± 1 C for 16 days was investigated. Mushroom weight loss, respiration rate, firmness, ascorbic acid, total soluble solids, microbial and sensory quality were measured. The results indicate that treatment with CGC coating maintained tissue firmness, inhibited increase of respiration rate, reduced microorganism counts, e.g., pseudomonads, yeasts and moulds, compared to uncoated control mushroom.
7p
the_eye_1991
18-09-2012
77
11
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Antimicrobial properties of shiitake mushrooms (Lentinula edodes) Sir, The shiitake mushroom, Lentinula edodes (Berk.) Sing, is a culinary delicacy and has traditionally been used as medicine in Asia dating back over 2000 years. Shiitake mushrooms contain protein, lipids (primarily linoleic acid), carbohydrates, fibre, minerals, vitamins B1, B2 and C, and ergosterol, the D provitamin [1].
2p
the_eye_1991
18-09-2012
53
6
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Tiêu chuẩn chất lượng và giám sát Tuy nhiên, nó là biểu hiện, những người sửa chữa đến London, không sớm nhập vào nó, nhưng họ tìm thấy một sự thay đổi phổ quát trong cơ quan của họ, hoặc dryed hoặc enflam'd, các humours được bực tức và làm cho khuynh hướng putrifie, sensories và perspirations cực stopp'd, với losse của sự ham thích, và một loại sự kinh ngạc chung, ... miễn là họ thực hiện tại chỗ, nhưng ngay lập tức khôi phục lại thói quen cũ của mình, vì vậy ngay sau khi họ nghỉ hưu của...
23p
hoakimthienduong
21-12-2011
51
6
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