Synopsis
Following a comparative and preliminary study of three species of cereals (Barley, Wheat and Oats), we have chosen to formulate a barley-based food bar with an antioxidant property and an important nutritional value. The components of the bar are: barley, raisin, sesame, peanut butter and glucose sugar. We chose glucose sugar as a binder, the proportions of peanut butter and sugar were set based on recipes used in the formulation of cereal-based bars. Then, we conducted a sensory analysis of the formulated food by a questionnaire and a mixing plan approach by NemrodW software (LPRAI 2000, France) was adopted. We studied the effects of the variation factors which are the quantity of barley (X1), the quantity of raisin (X2), and the quantity of sesame (X3) added to the bar. The aim was to specify the best area of interaction between X1, X2 and X3 and to obtain the predicted values of the optimal responses which were significantly similar to the experimental values found which verifies the validity of the model used.
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Formulation of a barley-based food bar: Optimization by mixing plan
Edité par
Our Knowledge Publishing, 2023
ISBN 10 : 6205559927
ISBN 13 : 9786205559925
Neuf
Couverture souple
Vendeur : Books Puddle, New York, NY, Etats-Unis
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Etat : New. N° de réf. du vendeur 26397340408
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Formulation of a barley-based food bar
Edité par
Our Knowledge Publishing Jan 2023, 2023
ISBN 10 : 6205559927
ISBN 13 : 9786205559925
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 -Following a comparative and preliminary study of three species of cereals (Barley, Wheat and Oats), we have chosen to formulate a barley-based food bar with an antioxidant property and an important nutritional value. The components of the bar are: barley, raisin, sesame, peanut butter and glucose sugar. We chose glucose sugar as a binder, the proportions of peanut butter and sugar were set based on recipes used in the formulation of cereal-based bars. Then, we conducted a sensory analysis of the formulated food by a questionnaire and a mixing plan approach by NemrodW software (LPRAI 2000, France) was adopted. We studied the effects of the variation factors which are the quantity of barley (X1), the quantity of raisin (X2), and the quantity of sesame (X3) added to the bar. The aim was to specify the best area of interaction between X1, X2 and X3 and to obtain the predicted values of the optimal responses which were significantly similar to the experimental values found which verifies the validity of the model used. 64 pp. Englisch. N° de réf. du vendeur 9786205559925
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Formulation of a barley-based food bar
impression à la demandeVendeur : 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: Echi AminaAmina Echi: Hygienist and Food Safety Officer. Graduate of a research master in Biomedical Sciences (Environmental risks).Skills: Quality control of industrial operations with the mastery of the HACCP system, standard 22 00. N° de réf. du vendeur 793820071
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Formulation of a barley-based food bar
Edité par
Our Knowledge Publishing Jan 2023, 2023
ISBN 10 : 6205559927
ISBN 13 : 9786205559925
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. Neuware -Following a comparative and preliminary study of three species of cereals (Barley, Wheat and Oats), we have chosen to formulate a barley-based food bar with an antioxidant property and an important nutritional value. The components of the bar are: barley, raisin, sesame, peanut butter and glucose sugar. We chose glucose sugar as a binder, the proportions of peanut butter and sugar were set based on recipes used in the formulation of cereal-based bars. Then, we conducted a sensory analysis of the formulated food by a questionnaire and a mixing plan approach by NemrodW software (LPRAI 2000, France) was adopted. We studied the effects of the variation factors which are the quantity of barley (X1), the quantity of raisin (X2), and the quantity of sesame (X3) added to the bar. The aim was to specify the best area of interaction between X1, X2 and X3 and to obtain the predicted values of the optimal responses which were significantly similar to the experimental values found which verifies the validity of the model used.Books on Demand GmbH, Überseering 33, 22297 Hamburg 64 pp. Englisch. N° de réf. du vendeur 9786205559925
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Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
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Formulation of a barley-based food bar : Optimization by mixing plan
Edité par
Our Knowledge Publishing, 2023
ISBN 10 : 6205559927
ISBN 13 : 9786205559925
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 - Following a comparative and preliminary study of three species of cereals (Barley, Wheat and Oats), we have chosen to formulate a barley-based food bar with an antioxidant property and an important nutritional value. The components of the bar are: barley, raisin, sesame, peanut butter and glucose sugar. We chose glucose sugar as a binder, the proportions of peanut butter and sugar were set based on recipes used in the formulation of cereal-based bars. Then, we conducted a sensory analysis of the formulated food by a questionnaire and a mixing plan approach by NemrodW software (LPRAI 2000, France) was adopted. We studied the effects of the variation factors which are the quantity of barley (X1), the quantity of raisin (X2), and the quantity of sesame (X3) added to the bar. The aim was to specify the best area of interaction between X1, X2 and X3 and to obtain the predicted values of the optimal responses which were significantly similar to the experimental values found which verifies the validity of the model used. N° de réf. du vendeur 9786205559925
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Formulation of a barley-based food bar | Optimization by mixing plan
Edité par
Our Knowledge Publishing, 2023
ISBN 10 : 6205559927
ISBN 13 : 9786205559925
Neuf
Taschenbuch
Vendeur : preigu, Osnabrück, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. Formulation of a barley-based food bar | Optimization by mixing plan | Amina Echi (u. a.) | Taschenbuch | Englisch | 2023 | Our Knowledge Publishing | EAN 9786205559925 | 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 126420811
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