Cereal butter were made from sunflower, pumpkin, garden cress, corn, rye and peanut butter served as control. Chemical, physical, microbiological, textural and sensory evaluation of cereal based butter poduced from different types of cereal were analzed using a standard method. P...
Open access
Research Article10.9734/afsj/2021/v20i130251
Aflatoxins (AFs) are dangerous mycotoxins, which include a great number of lipophilic molecules produced by aerobic microscopic fungi belonging to the genus Aspergillus causes health hazard including death to human and livestock. The objective of this study was to evaluate the ef...
Open access
Research Article10.9734/arrb/2019/v34i330151
Aims: wheat, Barley and millet meals are having superior nutritional qualities and health benefits; they can be used for supplementation of macaroni. Its effect on physiochemical, rheological, color parameters, cooking quality, nutritional value and sensory evaluation. Place and...
The present study investigates the nutritional, sensory and biological properties of colored pasta prepared from Quinoa Chenopodium quinoa grains. Four colored pasta were prepared from quinoa: White (control), red, orange and green. The sensory evaluation results indicated genera...
Open access
Research Article10.9734/AFSJ/2019/45660
Kishk is a dried mixture of fermented milk and cereal, widely consumed in Upper Egypt. The aim of this study was to study the effect of rye, sorghum with wheat grains compared with traditional wheat kishk (control) on physical properties, chemicals composition, microbiological an...
Open access
Research Article10.9734/ejnfs/2020/v12i230193