Now showing items 1-4 of 4
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 ...
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 ...
Physicochemical, antioxidant properties and in vitro digestibility of wheat-purple rice flour mixtures
(John Wiley & Sons Ltd, on behalf of the Institute of Food, Science and Technology (IFST), 2018)
The physicochemical characteristics, antioxidant properties and in vitro digestibility of high-antioxidant content flours made from different combinations of Thai purple rice flour and refined wheat flour from 25%, 50% to ...
Oxalate content of raw, wok‐fried, and juice made from bitter gourd fruits
(Wiley Open Access, 2018-11-28)
The total, soluble, and insoluble oxalate contents of fresh and wok‐fried bitter gourd (Momordica charantia) fruits were extracted and measured using HPLC chromatography. Frozen bitter gourds were imported from Vietnam, ...