A Study on the Development and Quality Evaluation of Fiber Based Cookies Using Carrot (Daucus Carota) Pomace and Celery (Apium graveolens) Stem

A tétel rövid nézete
dc.contributor.advisorEndre, Máthé
dc.contributor.authorTracy, Matengu
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2018-04-20T08:46:10Z
dc.date.available2018-04-20T08:46:10Z
dc.date.created2018-04-20
dc.description.abstractThere is currently a growing need for fiber fortified foods in the world for prevention of noncommunicable diseases such as obesity and cardiovascular events. In developing high fiber cookies, carrot pomace and celery preparations were added to the cookie formulation at 5%,10% & 15%respectively. Stevia was used to substitute sugar to obtain a low energy product. The chemical composition and proximate composition of constituents were determined. These included moisture, fat protein, dietary fiber and ash.hu_HU
dc.description.courseDepartment of Food Sciencehu_HU
dc.description.degreeMSc/MAhu_HU
dc.format.extent49hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/249868
dc.language.isoenhu_HU
dc.subjectCarrot and Celeryhu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleA Study on the Development and Quality Evaluation of Fiber Based Cookies Using Carrot (Daucus Carota) Pomace and Celery (Apium graveolens) Stemhu_HU
Fájlok
Gyűjtemények
Hallgatói dolgozatok (Mezőgazdaság-, Élelmiszertudományi és Környezetgazdálkodási Kar)