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- 7.000.000 titres dans notre catalogue
- Payer en toute sécurité
- Toujours un magasin près de chez vous
Wheat Germ
Biochemical and Nutritional Implications
Muhammad Umair Arshad, Faqir M Anjum
Livre broché | Anglais
77,95 €
+ 155 points
Description
The present project was undertaken to study the stability, acceptability and bioavailability of cookies prepared from different wheat germ fractions i.e. wheat germ oil (WGO) and the defatted wheat germ (DFWG). In the first part of study the defatted wheat germ (DFWG) and the commercial wheat flour were analyzed for their chemical characteristics particularly the minerals and amino acid profile. The wheat flour was supplemented with DFWG flour at the levels of 0, 5, 10, 15, 20 and 25% to prepare different flour blends. The cookies were prepared from these flour blends and were tested for their chemical characteristics, mineral profile, thiobarbituric acid (TBA) value, physical and sensory evaluation during storage upto 60 days. The cookies prepared from different flour blends were assayed through albino rats for nutritional quality to explore the protein bioavailability.
Spécifications
Parties prenantes
- Auteur(s) :
- Editeur:
Contenu
- Nombre de pages :
- 224
- Langue:
- Anglais
Caractéristiques
- EAN:
- 9783844300949
- Date de parution :
- 21-01-11
- Format:
- Livre broché
- Format numérique:
- Trade paperback (VS)
- Dimensions :
- 152 mm x 229 mm
- Poids :
- 335 g
