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首页> 外文期刊>International Journal of Engineering Research and Applications >Physicochemical Evaluation of Flaxseed-Date Bar
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Physicochemical Evaluation of Flaxseed-Date Bar

机译：亚麻籽棒的理化评价

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The objective of this study was to develop a flaxseed-date-bar fortified high level of dietary fibre by using functional ingredients. Formulations were developed containing 0, 5, 10, 15 and 20 grams of flaxseed flour. Flaxseed- date bar were evaluated for their, Physic-chemical properties. In the physical evaluation of bar it was found that flaxseed flour increase the hardness from 1076.82g to 1403.12g.The results revealed that the bar containing nuts and oilseeds shows maximum protein content (10.09 percent), dietary fibre content (9.89 percent), and ash content(2.90 percent) was found in flaxseed-date bar. The gross energy of the flaxseed-date bar was in the range of 353.75 kcal to 377.08 kcal .The maximum gross energy was recorded by following sample A4were as the minimum was obtained by A0. The result revealed that flaxseed-dates along with nuts can be useful to prepare flaxseed-date bars of good sensory and nutritional value which provide substantial amount of carbohydrates, proteins, fats and dietary fibre.
机译：这项研究的目的是通过使用功能性成分开发亚麻籽-日期-强化食品纤维的高水平。开发了含有0、5、10、15和20克亚麻籽粉的制剂。对亚麻籽条的理化性质进行了评估。在对棒进行的物理评估中，发现亚麻籽粉将硬度从1076.82g增加到1403.12g，结果表明，含有坚果和油料的棒显示出最大的蛋白质含量（10.09％），膳食纤维含量（9.89％）和亚麻籽条中的灰分为2.90％。亚麻籽条的总能量在353.75 kcal到377.08 kcal的范围内。最大的总能量由以下样品A4记录，而最小值由A 0 获得。结果表明，亚麻籽和坚果可用于制备具有良好感官和营养价值的亚麻籽棒，提供大量的碳水化合物，蛋白质，脂肪和膳食纤维。

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