Value-added mushroom based savory cream development was carried out using button mushroom(Agaricus bisporus),white pepper powder,garlic,red onions,corn flour,pasteurized cow milk,salt and palm oil as raw materials alo...Value-added mushroom based savory cream development was carried out using button mushroom(Agaricus bisporus),white pepper powder,garlic,red onions,corn flour,pasteurized cow milk,salt and palm oil as raw materials along with soya lecithin and sodium metabisulphite as an emulsifying and preservation agent respectively.the product formulation was completed according to taguchi’s L8 experimental design and best treatment combination was selected sensorially using a 5-point hedonic scale.the data obtained from all the tests were analyzed by resorting Minitab’19 statistical software package.Sensorially best treatment combination was subjected to determine the physical,chemical and functional properties while parallelly assessing the shelf life using standard protocols of AoAC 2016.Results obtained from the final product was recorded as(79.33±0.14)%moisture,(8.88±0.08)%total fat,(4.25±0.02)%total ash,(2.04±0.04)%crude protein,(2.57±0.31)%crude fiber,(27.00±0.28)%total carbohydrates and(1.72±0.07)%salt respectively.While calory value of the developed product was 533.9 kcal/100 g as per the serving,it could be kept in the shelf for more than 4 months without disturbing to the sensorial properties.the research product innovated will be a nutritious value-added food,based on button mushrooms(A.bisporus)catering the fast-food requirement,satisfying the consumer delicacy.展开更多
Ingredients: A force-fed duck (fat and tender), cloves, cinnamon, dried tangerine peel, spice, soy sauce, cooking wine. Directions: 1. Clean the duck, take out the internal organs. 2. Soak the duck in a marinade of cl...Ingredients: A force-fed duck (fat and tender), cloves, cinnamon, dried tangerine peel, spice, soy sauce, cooking wine. Directions: 1. Clean the duck, take out the internal organs. 2. Soak the duck in a marinade of cloves, cinnamon, dried tangerine and spice, then add soy sauce and cooking wine to the marinade and let stand for three hours.展开更多
The total amount of 100 subjects were contributed in this review and all were the students who are studying in Bahauddin Zakariya University Multan,Pakistan.The bilirubin is metabolized in the gut which produced a col...The total amount of 100 subjects were contributed in this review and all were the students who are studying in Bahauddin Zakariya University Multan,Pakistan.The bilirubin is metabolized in the gut which produced a colorless pigment known as urobilinogen.It is by-product of bilirubin which is used to break down the red blood cells in hemolysis.Salty food contains usually more minerals and vitamins while sweet food is enriched with carbohydrates,water and many other fats soluble substances.Every person has a unique taste according to their taste buds.A questionnaire based was made to relate the urobilinogen with the food(salty or sweet).Urinalysis is a method which is used to measure the urobilinogen in urine.It was concluded that there is a scientific relation between the presence of urobilinogen in urine with eating of salty or sugary food.Table no.1 represents that urobilinogen play important role in the choice of eating either salty food more or sweet.展开更多
文摘Value-added mushroom based savory cream development was carried out using button mushroom(Agaricus bisporus),white pepper powder,garlic,red onions,corn flour,pasteurized cow milk,salt and palm oil as raw materials along with soya lecithin and sodium metabisulphite as an emulsifying and preservation agent respectively.the product formulation was completed according to taguchi’s L8 experimental design and best treatment combination was selected sensorially using a 5-point hedonic scale.the data obtained from all the tests were analyzed by resorting Minitab’19 statistical software package.Sensorially best treatment combination was subjected to determine the physical,chemical and functional properties while parallelly assessing the shelf life using standard protocols of AoAC 2016.Results obtained from the final product was recorded as(79.33±0.14)%moisture,(8.88±0.08)%total fat,(4.25±0.02)%total ash,(2.04±0.04)%crude protein,(2.57±0.31)%crude fiber,(27.00±0.28)%total carbohydrates and(1.72±0.07)%salt respectively.While calory value of the developed product was 533.9 kcal/100 g as per the serving,it could be kept in the shelf for more than 4 months without disturbing to the sensorial properties.the research product innovated will be a nutritious value-added food,based on button mushrooms(A.bisporus)catering the fast-food requirement,satisfying the consumer delicacy.
文摘Ingredients: A force-fed duck (fat and tender), cloves, cinnamon, dried tangerine peel, spice, soy sauce, cooking wine. Directions: 1. Clean the duck, take out the internal organs. 2. Soak the duck in a marinade of cloves, cinnamon, dried tangerine and spice, then add soy sauce and cooking wine to the marinade and let stand for three hours.
文摘The total amount of 100 subjects were contributed in this review and all were the students who are studying in Bahauddin Zakariya University Multan,Pakistan.The bilirubin is metabolized in the gut which produced a colorless pigment known as urobilinogen.It is by-product of bilirubin which is used to break down the red blood cells in hemolysis.Salty food contains usually more minerals and vitamins while sweet food is enriched with carbohydrates,water and many other fats soluble substances.Every person has a unique taste according to their taste buds.A questionnaire based was made to relate the urobilinogen with the food(salty or sweet).Urinalysis is a method which is used to measure the urobilinogen in urine.It was concluded that there is a scientific relation between the presence of urobilinogen in urine with eating of salty or sugary food.Table no.1 represents that urobilinogen play important role in the choice of eating either salty food more or sweet.
