Enhancing bioactive compound and antioxidant activity of cake by using pumpkin powder
Background: Pumpkin is a rich source of dietary nutrients utilized for its leaves, pulp, and
seeds to add value to the food product. Objectives: The study was designed to assess the …
seeds to add value to the food product. Objectives: The study was designed to assess the …
Development and nutritional evaluation of cake supplemented with pumpkin seed flour
A healthy and well-nourished person depends on healthy food system. Today, malnutrition
imposes high cost on society. In recent times, more attention has been given to the …
imposes high cost on society. In recent times, more attention has been given to the …
Nutritive value of sponge cake and pancakes fortified with bioactive compounds and antioxidant of pumpkin flour
EHA Algarni - Journal of Biochemical Technology, 2020 - jbiochemtech.com
Bioactive compounds are important to be worthy of attention to human nutrition and useful to
health also as they prevent the process of developing of more diseases. Therefore the aim of …
health also as they prevent the process of developing of more diseases. Therefore the aim of …
Effect of pumpkin seed powder on the properties of cake batter prepared with whole wheat flour
Nutrition plays a crucial role in overall health. Recently, different fruit and vegetable seeds
have been incorporated into various food products to increase their nutritional values. Due …
have been incorporated into various food products to increase their nutritional values. Due …
Functional components and some chemical characteristics changes in cakes fortified with wheat germ
F Zarenejad, S Azadmard-Damirchi… - … and Innovation in …, 2013 - journals.rifst.ac.ir
Wheat germ is a healthy nutritious food supplement that can prevent certain cancers and
other health problems. In this study, the effect of raw and stabilized wheat germ addition on …
other health problems. In this study, the effect of raw and stabilized wheat germ addition on …
[PDF][PDF] Study on physico-chemical characteristics of pumpkin blended cake
MA Bhat, A Bhat - Journal of Food Processing & Technology, 2013 - academia.edu
In the current study pumpkin blended cakes were prepared by substituting refined and
whole wheat flour with pumpkin powder in the ratio's of 100: 00, 90: 10, 80: 20 and 70: 30 …
whole wheat flour with pumpkin powder in the ratio's of 100: 00, 90: 10, 80: 20 and 70: 30 …
Development and quality evaluation of refined flour based cake supplemented with orange peel powder
Antioxidants and fiber, the non nutrient plant food constituents are potent to maintain good
health status and prevent the onset of degenerative diseases. This study was conducted to …
health status and prevent the onset of degenerative diseases. This study was conducted to …
Chemical Characteristics and Sensory Analysis of Cake Enriched Pumpkin Flour to Improve Food Security
W Waryat, S Sunarmani… - E3S Web of …, 2023 - e3s-conferences.org
Pumpkin contains a lot of vitamins A, B, and C, as well as minerals and carbohydrates. The
use of local flour as a replacement for wheat flour is still being researched. The goal of this …
use of local flour as a replacement for wheat flour is still being researched. The goal of this …
Quality characteristics of fortified cupcake by pomegranate peels powder as natural source of antioxidants and some bioactive components
AE Raouf, E Fathy… - Egyptian Journal of …, 2022 - ejchem.journals.ekb.eg
This research was carried out to study the effect of partial replacement of wheat flour (72%
extraction) with different levels of 5%, 10% and 15% of pomegranate peels powder (PPP) on …
extraction) with different levels of 5%, 10% and 15% of pomegranate peels powder (PPP) on …