Now showing items 1-10 of 38
Effect of temperature on the drying characteristics, colour and ascorbic acid content of green and gold kiwifruits
(Universiti Putra Malaysia, 2010-08-25)
The drying characteristics of green and gold kiwifruit were determined using an air velocity of 0.20 m/s at ambient humidity and different temperatures (60, 80 and 100°C). The colour values (L*, a* and b*) and ascorbic ...
Vacuum fried gold Kiwifruit: Effects of frying process and pre-treatment on the physico-chemical and nutritional qualities
(Universiti Putra Malaysia, 2011)
A study was conducted to determine the effects of frying process and pre-treatment on the physico-chemical and nutritional qualities of vacuum fried gold kiwifruit. The kiwifruit samples were peeled and cut into slices 5 ...
Physicochemical properties and sensory evaluation of wheat-purple rice biscuits enriched with green-lipped mussel powder (Perna canaliculus) and spices
Biscuits are one of the most consumed bakery products eaten by everyone. Purple rice contains much higher levels of antioxidants, vitamins, and minerals such as iron and zinc compared to wheat. The aim of this work was to ...
Quality properties of puffed corn snacks incorporated with sesame seed powder
Puffed corn snacks are tasty and affordable cereal-based food products which have a relatively poor nutritional quality. Sesame seed is a rich source of essential amino and fatty acids, phenolic compounds, tocopherols, and ...
Acceptability and antioxidant properties of a semi-dried and smoked tomato product
(WFL Publisher, 2009-03)
Tomatoes (Lycopersicon esculentum) are good sources of antioxidants, such as lycopene, which have been shown to be beneficial for health. Careful drying of tomatoes can concentrate antioxidants and provide a tasty food ...
Effects of UV-B radiation on oxalate content of silver beet leaves
(Canadian Center of Science and Education, 2012)
Silver beet (Beta vulgaricus var. cicla) a common vegetable in New Zealand is known to contain high levels of oxalates in the leaves. Silver beet plants were grown in a field trial under glass and perspex sheets which ...
Oxalate content of stir fried silver beet leaves (Beta vulgaris var. cicla) with and without additions of yoghurt
(Canadian Center of Science and Education, 2012-02)
Total and soluble oxalic acids were extracted and analysed by HPLC chromatography following Asian cooking methods, which involved soaking, boiling and stir frying of silver beet (Beta vulgaris var. cicla) leaves. Autumn-grown ...
Sensory evaluation of different levels of roasting of New Zealand grown hazelnuts
(Nutrition Society of New Zealand (Inc.), 2005)
Hazelnuts (Corylus aveIIana L.) are a very recent addition to commercial horticulture in New Zealand and Whiteheart has been selected as the primary commercial cultivar. No published information is available on the optimum ...
ICT innovations in teaching in food biochemistry laboratories
(Lincoln University., 2009-11-10)
Effect of kimchi fermentation on oxalate levels in silver beet (Beta vulgaris var. cicla)
Total, soluble and insoluble oxalates were extracted and analyzed by high performance liquid chromatography (HPLC) following the preparation of kimchi using silver beet (Beta vulgaris var. cicla) stems and leaves. As silver ...