التفاصيل البيبلوغرافية
| العنوان: |
ANTIOXIDANT ACTIVITY, NUTRITIONAL COMPOSITION AND SENSORY EVALUATION OF MILLETS, LEGUME AND MARJORAM (Origanum majorana L.) LEAF-BASED BISCUITS |
| المؤلفون: |
Rana, Neha, Dahiya , Saroj |
| المصدر: |
Applied Biological Research; Vol. 23 No. 4 (2021): Applied Biological Research (Dec) 2021; 371-378 ; 0974-4517 ; 0972-0979 |
| بيانات النشر: |
ACS Publisher |
| سنة النشر: |
2023 |
| مصطلحات موضوعية: |
Antioxidant content, biscuits, marjoram, nutritional composition, sensory evaluation |
| الوصف: |
This study was carried out to evaluate the effects of varying proportions of some flour mixtures on sensory properties of biscuits; and the most acceptable types of biscuits were assessed for their nutritional properties. Based on organoleptic evaluation, it was found that the biscuits developed from blanched pearl millet: sorghum: germinated mung bean in ratio of 40:30:30 (Type III) and with marjoram or Marwa (Origanum majorana L.) leaf powder. Type VI (in ratio of 35:30:30:5) composite flours were the most acceptable products. Nutritional evaluation of value-added biscuits revealed that Type-III biscuits had higher moisture (11.56%) and crude protein (11.56%), while crude fibre (3.89%) and ash (1.08%) contents were higher in Type-VI biscuits. Dietary fibre and mineral contents were maximum in Type-VI biscuits. Type-IIIavailability of calcium (59.69%). Phytic acid and polyphenol contents were higher in Type III biscuits. The antioxidant activity was maximum in Type VI biscuits. |
| نوع الوثيقة: |
article in journal/newspaper |
| وصف الملف: |
application/pdf |
| اللغة: |
English |
| العلاقة: |
https://acspublisher.com/journals/index.php/abr/article/view/9752/8614Test; https://acspublisher.com/journals/index.php/abr/article/view/9752Test |
| الإتاحة: |
https://acspublisher.com/journals/index.php/abr/article/view/9752Test |
| رقم الانضمام: |
edsbas.8C901DE5 |
| قاعدة البيانات: |
BASE |
