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Cereal Quality Characteristics as Affected by Controlled Atmospheric Storage Conditions
Cereal Quality Characteristics Storage Conditions
2016/5/27
The quality of cereal grains during storage is affected by entomological, microbiological and environmental factors, resulting in physicochemical and organoleptic changes that lead to significant prod...
Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress
non-traditional ingredient durum semolina texture pasta cooking quality
2016/5/11
Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress. Pasta sample...
Effect of Citrus Orange (Citrus sinensis) By-product Dietary Fiber Preparations on the Quality Characteristics of Frozen Dough Bread
Quality Characteristics Citrus Orange
2016/6/2
High demand for fresh and healthy breads has necessitated the use of frozen dough to shorten the time and process for making fresh bread. The aim of this study was to study the effect of citrus fiber ...
Quality Characteristics of Processed Flours from Trifoliate Yam (Dioscorea dumetorum) as Influenced by Steeping and Boiling in Varying Concentration of Trona Solution over Time
Trifoliate Yam Processed Flours
2016/6/2
The use of additives (trona solutions) in pre treatment of stored trifoliate yam in order to reduce cooking time and evaluation of quality characteristic of the resultant flours were studied. Selected...
Quality Characteristics of Cookies Prepared from Unripe Plantain and Defatted Sesame Flour Blends
Cookies Prepared Defatted Sesame Flour Blends
2016/6/1
The cookie making potentials of unripe plantain and defatted sesame flours blended at different proportions were evaluated. The peak viscosity, trough, final viscosity and setback values of composite ...
Quality Characteristics of Gari as Affected by Preferment Liquor, Temperature and Duration of Fermentation
Preferment Liquor Temperature
2016/6/1
The effect of preferment liquor, temperature and duration of fermentation on the cyanide content as well as the functional and sensory properties of gari were studied. Cassava roots (local cassava var...
Evaluation of Cooking Quality Characteristics of Advanced Clones and Potato Cultivars
Advanced Clones Potato Cultivars
2016/5/31
For determination of cooking quality characteristics of advanced clones and potato cultivars, this experiment was conducted to determine the quality characteristics on the three advanced clones (39700...
Effect of Supplementation of Malted Ragi Flour on the Nutritional and Sensorial Quality Characteristics of Cake
Cake Eleusine Coracana Indaf-15 malted ragi flour
2010/9/29
Cake is one of the most popular bakery product. Generally it is prepared from refined wheat flour and is a rich source of protein, fat and carbohydrates but limiting in minerals and dietary fibres. Ma...