[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

ISLAM, 2022 - Google Patents

Proximate analysis of carrot fortified bread and its organoleptic study

ISLAM, 2022

View PDF
Document ID
4244883041929074733
Author
ISLAM M
Publication year

External Links

Snippet

The carrot is one of the most essential root vegetables, full of dietary fiber and bioactive substances like carotenoids, as well as considerable amounts of other functional elements with key health-promoting effects. When carrot powder is combined with refined flour, more …
Continue reading at dspace.cvasu.ac.bd (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Micro-organisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Similar Documents

Publication Publication Date Title
Sharma et al. Chemical composition, functional properties and processing of carrot—a review
Oke et al. A review on sweet potato postharvest processing and preservation technology
Singh et al. Bananas as underutilized fruit having huge potential as raw materials for food and non-food processing industries: A brief review
Bille et al. Value addition and processed products of three indigenous fruits in Namibia
Surendar et al. Effect of drying on quality characteristics of dried tomato powder
Emelike et al. Effect of drying techniques of moringa leaf on the quality of Chin-Chin enriched with Moringa leaf powder
CN107258898B (en) Fresh-cut potato browning inhibitor and preparation method and application thereof
KR101885684B1 (en) Beverage comprising Radish juice and pear juice and the manufacturing method thereof
Amaral et al. Acca sellowiana: Physical-chemical-sensorial characterization and gastronomic potentialities
Siddiq Plums and prunes
Nadeem et al. Watermelon nutrition profile, antioxidant activity, and processing
KR102096252B1 (en) The method for preparing kimchi by using lotus root
ISLAM Proximate analysis of carrot fortified bread and its organoleptic study
Halim et al. Effect of storage on physicochemical properties, bioactive compounds and sensory attributes of drinks powder enriched with pumpkin (Cucurbita moschata L.)
Kulshrestha Horticultural crops value addition for nutritional security
Innocent et al. Postharvest technology and value addition of watermelons (Citrullus lanatus): an overview
Karki Evaluation of fruit leathers made from New Zealand grown blueberries
Sharma et al. Studies on preparation and preservation of persimmon (Diospyros kaki L.) pulp
Das ANALYSIS OF BETA CAROTENE & PROXIMATE COMPOSITION OF CARROT (DAUCUS CAROTA) FORTIFIED BREAD
Riram et al. Development of nutrition rich mixed fruit leather from Apple and Papaya: A review
Sharon Nutritional and organoleptic qualities of value added products from breadfruit [Artocarpus altilis (Park) Fosberg]
Younge Drying Kinetics of Cassava and Orange-Fleshed Sweet Potato and the Physico-Nutritional Characterization of their Composite ‘Fufu’Flours
Tushir et al. Carrot Processing by Product Utilization
Appiyah Shelf Stability of Vacuum Packaged Peeled Plantain
Ndungutse Physico-chemical qualities of selected potato (solanum tuberosum l.) cultivars and their suitability for product diversification in Rwanda