Articles liés à Stadnardized Process Of Okara (soymilk Residue) Based...
Synopsis
Okara (residue of soymilk) is rich in proteins, fibers and lipids. It also contains isoflavones which are thought to have a positive effect on health. Sweet Biscuits with partial replacement of wheat flour by okara flour at 10%, 20%, 30% and 40% incorporation level were produced. The proximate analysis indicated that protein, fat and ash content of biscuits increased whereas carbohydrate and moisture content of biscuits decreased with increasing the incorporation level of okara flour. Protein content of biscuit samples increased from 3% to 21%. The increase in protein content indicates that supplementation of okara flour with wheat flour would greatly improve the protein nutritional quality of biscuits. Texture profile analysis showed that the hardness value of biscuit samples decreased from 36.807 N to 24.17 N with increasing the incorporation level of okara flour. Sensory evaluation revealed that 30 percent okara flour incorporation with wheat flour was found to be the most acceptable combination in biscuit making with respect to nutritional, textural and organoleptic qualities of biscuits.
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À propos de l'auteur
Currently pursuing Master of Technology (Irrigation and Drainage Engg.) at MPKV, Rahuri (MS), India. He obtained his B.Tech. (Agril. Engg.) from MKV, Parbhani, Maharashtra, India. He was awarded with Junior Research Fellowship during M.Tech by ICAR, New Delhi, India. He has published several research papers in various journals.
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Stadnardized Process Of Okara (soymilk Residue) Based Biscuits
Edité par
LAP LAMBERT Academic Publishing Jun 2013, 2013
ISBN 10 : 3659404756
ISBN 13 : 9783659404757
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Okara (residue of soymilk) is rich in proteins, fibers and lipids. It also contains isoflavones which are thought to have a positive effect on health. Sweet Biscuits with partial replacement of wheat flour by okara flour at 10%, 20%, 30% and 40% incorporation level were produced. The proximate analysis indicated that protein, fat and ash content of biscuits increased whereas carbohydrate and moisture content of biscuits decreased with increasing the incorporation level of okara flour. Protein content of biscuit samples increased from 3% to 21%. The increase in protein content indicates that supplementation of okara flour with wheat flour would greatly improve the protein nutritional quality of biscuits. Texture profile analysis showed that the hardness value of biscuit samples decreased from 36.807 N to 24.17 N with increasing the incorporation level of okara flour. Sensory evaluation revealed that 30 percent okara flour incorporation with wheat flour was found to be the most acceptable combination in biscuit making with respect to nutritional, textural and organoleptic qualities of biscuits. 80 pp. Englisch. N° de réf. du vendeur 9783659404757
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Stadnardized Process Of Okara (soymilk Residue) Based Biscuits
Edité par
LAP LAMBERT Academic Publishing, 2013
ISBN 10 : 3659404756
ISBN 13 : 9783659404757
Neuf
Couverture souple
Vendeur : moluna, Greven, Allemagne
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Shaikh Md. RahemanCurrently pursuing Master of Technology (Irrigation and Drainage Engg.) at MPKV, Rahuri (MS), India. He obtained his B.Tech. (Agril. Engg.) from MKV, Parbhani, Maharashtra, India. He was awarded with Junior Research. N° de réf. du vendeur 5154095
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Stadnardized Process Of Okara (soymilk Residue) Based Biscuits
Edité par
LAP LAMBERT Academic Publishing Jun 2013, 2013
ISBN 10 : 3659404756
ISBN 13 : 9783659404757
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -Okara (residue of soymilk) is rich in proteins, fibers and lipids. It also contains isoflavones which are thought to have a positive effect on health. Sweet Biscuits with partial replacement of wheat flour by okara flour at 10%, 20%, 30% and 40% incorporation level were produced. The proximate analysis indicated that protein, fat and ash content of biscuits increased whereas carbohydrate and moisture content of biscuits decreased with increasing the incorporation level of okara flour. Protein content of biscuit samples increased from 3% to 21%. The increase in protein content indicates that supplementation of okara flour with wheat flour would greatly improve the protein nutritional quality of biscuits. Texture profile analysis showed that the hardness value of biscuit samples decreased from 36.807 N to 24.17 N with increasing the incorporation level of okara flour. Sensory evaluation revealed that 30 percent okara flour incorporation with wheat flour was found to be the most acceptable combination in biscuit making with respect to nutritional, textural and organoleptic qualities of biscuits.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 80 pp. Englisch. N° de réf. du vendeur 9783659404757
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Stadnardized Process Of Okara (soymilk Residue) Based Biscuits
Edité par
LAP LAMBERT Academic Publishing, 2013
ISBN 10 : 3659404756
ISBN 13 : 9783659404757
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Okara (residue of soymilk) is rich in proteins, fibers and lipids. It also contains isoflavones which are thought to have a positive effect on health. Sweet Biscuits with partial replacement of wheat flour by okara flour at 10%, 20%, 30% and 40% incorporation level were produced. The proximate analysis indicated that protein, fat and ash content of biscuits increased whereas carbohydrate and moisture content of biscuits decreased with increasing the incorporation level of okara flour. Protein content of biscuit samples increased from 3% to 21%. The increase in protein content indicates that supplementation of okara flour with wheat flour would greatly improve the protein nutritional quality of biscuits. Texture profile analysis showed that the hardness value of biscuit samples decreased from 36.807 N to 24.17 N with increasing the incorporation level of okara flour. Sensory evaluation revealed that 30 percent okara flour incorporation with wheat flour was found to be the most acceptable combination in biscuit making with respect to nutritional, textural and organoleptic qualities of biscuits. N° de réf. du vendeur 9783659404757
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Stadnardized Process Of Okara (soymilk Residue) Based Biscuits
Edité par
LAP LAMBERT Academic Publishing, 2013
ISBN 10 : 3659404756
ISBN 13 : 9783659404757
Neuf
Taschenbuch
Vendeur : preigu, Osnabrück, Allemagne
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Taschenbuch. Etat : Neu. Stadnardized Process Of Okara (soymilk Residue) Based Biscuits | Md. Raheman Shaikh (u. a.) | Taschenbuch | 80 S. | Englisch | 2013 | LAP LAMBERT Academic Publishing | EAN 9783659404757 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. N° de réf. du vendeur 105911377
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Stadnardized Process Of Okara (soymilk Residue) Based Biscuits
Edité par
LAP LAMBERT Academic Publishing, 2013
ISBN 10 : 3659404756
ISBN 13 : 9783659404757
Ancien ou d'occasion
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Vendeur : Mispah books, Redhill, SURRE, Royaume-Uni
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Paperback. Etat : Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book. N° de réf. du vendeur ERICA79636594047566
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