Physico-Chemical and organoleptic Properties of Biscuits enriched with pomegranate seedpowder
سال انتشار: 1403
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 82
نسخه کامل این مقاله ارائه نشده است و در دسترس نمی باشد
- صدور گواهی نمایه سازی
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
NICEC22_521
تاریخ نمایه سازی: 7 مرداد 1403
چکیده مقاله:
The aim of the present study was to investigate the effects of pomegranate seed powder (PSP) onphysico-chemical and organoleptic properties of enriched Biscuits. Different concentrations of pomegranateseed powder have been fortified in Biscuits formulations by replacement of refined wheat flour. The studydemonstrated that Biscuits with good sensory and quality characteristics could be produced by substitutingwheat flour with ۵% of pomegranate seed powder
کلیدواژه ها:
نویسندگان
Mansure Shafie
Department of Food Science and Technology, Science and Research branch, Islamic Azad University, Tehran, Iran.
Alireza Bassiri
Department of Food Science and processing, Institute of Chemical Technologies, Iranian Research Organization forScience and Technology (IROST), Tehran, Iran.
Babak Ghiassi
Department of Food Science and Technology, Science and Research branch, Islamic Azad University, Tehran, Iran.