Effect of Amaranthus leaf powder addition on the nutritional composition, physical quality and consumer acceptability of instant noodles

Nothando Delight Qumbisa, Nomali Ziphorah Ngobese,Unathi Kolanisi,Muthulisi Siwela, Gebashe Fikisiwe Cynthia

South African Journal of Botany（2022）

引用 7|浏览1

暂无评分

摘要

•ALP addition has an effect on colour, texture, antioxidants of the product.•For nutritional quality to be improved, higher ratios of ALP must be incorporated.•Amaranthus fortified noodles acceptability was similar to that of the control.•Amaranthus can be used to improve the nutritional value of instant noodles.

查看译文

关键词

Amaranth,Convenient foods,Nutrition security,Sensory evaluation,Underutilized plants

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要