Stadnardized Process Of Okara (soymilk Residue) Based Biscuits als von
5 Angebote vergleichen

Von Händler/Antiquariat, BuySomeBooks [52360437], Las Vegas, NV, U.S.A.
Paperback. 80 pages. Dimensions: 8.7in. x 5.9in. x 0.2in.Okara (residue of soymilk) is rich in proteins, fibers and lipids. It also contains isoflavones which are thought to have a positive effect on health. Sweet Biscuits with partial replacement of wheat flour by okara flour at 10, 20, 30 and 40 incorporation level were produced. The proximate analysis indicated that protein, fat and ash content of biscuits increased whereas carbohydrate and moisture content of biscuits decreased with increasing the incorporation level of okara flour. Protein content of biscuit samples increased from 3 to 21. The increase in protein content indicates that supplementation of okara flour with wheat flour would greatly improve the protein nutritional quality of biscuits. Texture profile analysis showed that the hardness value of biscuit samples decreased from 36. 807 N to 24. 17 N with increasing the incorporation level of okara flour. Sensory evaluation revealed that 30 percent okara flour incorporation with wheat flour was found to be the most acceptable combination in biscuit making with respect to nutritional, textural and organoleptic qualities of biscuits. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN.

Von Händler/Antiquariat, European-Media-Service Mannheim [1048135], Mannheim, Germany.
Publisher/Verlag: LAP Lambert Academic Publishing | Okara (residue of soymilk) is rich in proteins, fibers and lipids. It also contains isoflavones which are thought to have a positive effect on health. Sweet Biscuits with partial replacement of wheat flour by okara flour at 10%, 20%, 30% and 40% incorporation level were produced. The proximate analysis indicated that protein, fat and ash content of biscuits increased whereas carbohydrate and moisture content of biscuits decreased with increasing the incorporation level of okara flour. Protein content of biscuit samples increased from 3% to 21%. The increase in protein content indicates that supplementation of okara flour with wheat flour would greatly improve the protein nutritional quality of biscuits. Texture profile analysis showed that the hardness value of biscuit samples decreased from 36.807 N to 24.17 N with increasing the incorporation level of okara flour. Sensory evaluation revealed that 30 percent okara flour incorporation with wheat flour was found to be the most acceptable combination in biscuit making with respect to nutritional, textural and organoleptic qualities of biscuits. | Format: Paperback | Language/Sprache: english | 80 pp.

Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 24 hours.
Von Händler/Antiquariat, Amazon.com.
Okara (residue of soymilk) is rich in proteins, fibers and lipids. It also contains isoflavones which are thought to have a positive effect on health. Sweet Biscuits with partial replacement of wheat flour by okara flour at 10%, 20%, 30% and 40% incorporation level were produced. The proximate analysis indicated that protein, fat and ash content of biscuits increased whereas carbohydrate and moisture content of biscuits decreased with increasing the incorporation level of okara flour. Protein content of biscuit samples increased from 3% to 21%. The increase in protein content indicates that supplementation of okara flour with wheat flour would greatly improve the protein nutritional quality of biscuits. Texture profile analysis showed that the hardness value of biscuit samples decreased from 36.807 N to 24.17 N with increasing the incorporation level of okara flour. Sensory evaluation revealed that 30 percent okara flour incorporation with wheat flour was found to be the most acceptable combination in biscuit making with respect to nutritional, textural and organoleptic qualities of biscuits. Paperback, Label: LAP LAMBERT Academic Publishing, LAP LAMBERT Academic Publishing, Produktgruppe: Book, Publiziert: 2013-06-02, Freigegeben: 2013-06-02, Studio: LAP LAMBERT Academic Publishing.

Von Händler/Antiquariat, Pbshop [61989342], Wood Dale, IL, U.S.A.
New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Lieferung aus: Australien, Lieferart: Flat, Lieferung: Weltweit, Artikelstandort: 2114 Australia.
Von Händler/Antiquariat, ausreseller - AusReseller.
Festpreisangebot.