8 research outputs found
Removal of hexavalent chromium from aqueous solutions using barks of Acacia albida and leaves of Euclea schimperi
Responses in growth, physiology and nitrogen nutrition of dragon spruce (Picea asperata) seedlings of different ages to enhanced ultraviolet-B
Interactive effects between supplemental ultraviolet-B radiation and heavy metals on the growth and biochemical characteristics of Spinacia oleracea L.
Structural and electrical characteristics of barium modified bismuth-sodium titanate (Bi0.49Na0.49Ba0.02)TiO3
Corn starch changes during tortilla and tortilla chip processing.
Objective:
The present study aimed to investigate effect of addition date seed powder on the chemical composition, rheological properties, diffraction scanning colorimetric, x-ray diffraction, infra-red (IR), flavonoid, antioxidant activity, total phenolic compounds and sensory evaluation of snack from them.
Methodology:
Raw materials (oat and date seed flour) and snacks were analyzed for their proximate composition, rheological (rapid viscoanalyzer and following number), physical properties, color and texture were subjected to measurements using Differential Scanning Calorimetery (DSC). Each sample was tested for its color, flavor, taste, crispness, appearance and overall acceptability.
Results:
The obtained results revealed that, incorporation of date seed powder resulted in a significant increase in fibre and ash contents and in a decrease in protein content. Increasing DS levels in snacks led to increase the falling