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

Reshmi et al., 2022 - Google Patents

BIOACTIVE ENRICHED CAKE SUPPLEMENTED WITH FRUIT SEGMENTS OF POMELO

Reshmi et al., 2022

View PDF
Document ID
259577724265983143
Author
Reshmi S
Sudha M
Shashirekha M
Publication year
Publication venue
Journal of microbiology, biotechnology and food sciences

External Links

Snippet

The aim of the present study was to develop a cake product using the fruit segments of Citrus maxima enriched with bioactives for nutritional benefits. The pomelo fruit segments was supplemented in fresh and dried form at various concentrations, The cakes were …
Continue reading at office2.jmbfs.org (PDF) (other versions)

Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00Treatment of flour or dough by adding materials thereto
    • A21D2/08Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/36Vegetable material
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/50Polysaccharides, gums
    • A23V2250/51Polysaccharide
    • A23V2250/5116Other non-digestible fibres
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23GCOCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00Finished or partly finished bakery products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using micro-organisms or enzymes

Similar Documents

Publication Publication Date Title
Pasukamonset et al. Physicochemical, antioxidant and sensory characteristics of sponge cakes fortified with Clitoria ternatea extract
Akoja et al. Physicochemical, functional, pasting and sensory properties of wheat flour biscuit incorporated with Okra powder
Karim et al. Physicochemical properties of stiff dough ‘amala’prepared from plantain (Musa Paradisca) flour and Moringa (Moringa oleifera) leaf powder
Sharma et al. In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour
Aljahani Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread
Simanca-Sotelo et al. Physico-chemical and sensory characterization of sweet biscuits made with Yacon flour (Smallanthus sonchifolius)
LEVENT Utilization of citrus albedo in tarhana production
Hussain et al. Determination of total phenolics, flavonoids, carotenoids, β-carotene and DPPH free radical scavenging activity of biscuits developed with different replacement levels of pumpkin (Cucurbita maxima) peel, flesh and seeds powders
Akubor et al. Chemical composition, functional and biscuit making properties of tomato peel flour
Man et al. Effect of nettle leaves powder (Urtica dioica L.) addition on the quality of bread
Di Cairano et al. Functional cereal-based bakery products, breakfast cereals, and pasta products
Istrate et al. Influence of Hemp Flour on Dough Rheology and Bread Quality
Shukla et al. Quality and functional attributes of muffins with incorporation of fruit, vegetable, and grain substitutes: A review
EP2663199A1 (en) Moldable protein matrix containing fruit, vegetables, chocolate or cocoa, for food applications, and process for its manufacture
Reshmi et al. BIOACTIVE ENRICHED CAKE SUPPLEMENTED WITH FRUIT SEGMENTS OF POMELO
Al-Janabi et al. Study of the functional, physical and sensory properties of wheat flour, orange peel powder and manufactured biscuits
Bolarinwa et al. AlabiOD. 2020. Chemical, Physical and Sensory Properties of Pawpaw Fortified Pan Bread
Kulla et al. Development and evaluation of biscuits from foxtail millet and papaya fruit
Awad et al. Evaluation of physical and sensory characteristics of jam and cake processed using pumpkin (Cucurbita moschata)
Faiza et al. Formulation of nutritious premixes based on natural ingredients and evaluating their efficacy for value addition
Kour et al. Evaluation and development of healthy pancake premix from pseudocereals amaranth and buckwheat
Slamet et al. The study of physic chemical properties and preference level of instant porridge made of pumpkin and brown rice
Elhassaneen et al. Improvement of rheological properties, bioactive compounds content and antioxidant activity in soft dough biscuits with the incorporation of prickly pear peels powder
Akinyemi et al. Evaluation of Quality and sensory characteristics of spaghetti made from plantain and wheat flour blends
Çiçek et al. Development of functional bread and other bakery products