Articles with "nutritional sensory" as a keyword



Photo from wikipedia

Silicon supplementation improves the nutritional and sensory characteristics of lentil seeds obtained from drought-stressed plants.

Sign Up to like & get
recommendations!
Published in 2020 at "Journal of the science of food and agriculture"

DOI: 10.1002/jsfa.10759

Abstract: BACKGROUND Lentil is an important nutritionally rich pulse crop in the world. Despite having a prominent role in human health and nutrition, it is very unfortunate that global lentil production is adversely limited by drought… read more here.

Keywords: drought stressed; seeds obtained; supplementation; stressed plants ... See more keywords

Nutritional, Sensory, and Microbial Quality of Cookies Produced by Partial Replacement of Wheat Flour with Plantain (Musa paradisiaca) and Cocoyam (Colocasia esculenta) Flours

Sign Up to like & get
recommendations!
Published in 2023 at "Journal of Food Processing and Preservation"

DOI: 10.1155/2023/6762289

Abstract: Nutritional, sensory, texture, and microbiological load analyses were made of cookies consisting of a partial replacement of wheat flour with plantain (Musa paradisiaca) or cocoyam (Colocasia esculenta) flour. There were slight differences in the amounts… read more here.

Keywords: cocoyam; plantain; wheat flour; nutritional sensory ... See more keywords

Effect of substitution of wheat flour with spinach powder on physicochemical, nutritional and sensory qualities of cookies

Sign Up to like & get
recommendations!
Published in 2025 at "African Journal of Food, Agriculture, Nutrition and Development"

DOI: 10.18697/ajfand.143.25750

Abstract: Wheat flour cookies are commonly made products identified for their high carbohydrate content; however, they contain a few functional ingredients and provide limited health benefits. In this study, spinach leaves (Spinacia oleracea L.) were utilized… read more here.

Keywords: nutritional sensory; wheat; sensory qualities; physicochemical nutritional ... See more keywords

Chemical, nutritional and sensory characteristics of milk and cheeses obtained from autochthonous, cosmopolitan, and crossbred goats

Sign Up to like & get
recommendations!
Published in 2024 at "Annals of Animal Science"

DOI: 10.2478/aoas-2024-0006

Abstract: Abstract The aim of this study was to analyse the milk parameters and the chemical, nutritional, and sensory characteristics of cheeses made from the milk of three groups of goats: native Carpathian goat, Anglonubian and… read more here.

Keywords: nutritional sensory; goat; sensory characteristics; chemical nutritional ... See more keywords