Aims: This research aims to determine the quality of sponge cake with using liquid eggs based on expandability, texture, protein content, fat content, moisture content and color and produce products with high nutritional value. Study Design: This research are an laboratory experi...
Open access
Research Article10.9734/afsj/2025/v24i1766
Carlos Victor Bessa Corrêa, Jerusa de Souza Andrade & Lidia Medina Araújo·Asian Food Science Journal·2024
Introduction: This paper studied nutritionally enhanced cookies, especially those containing dietary fiber and other health-promoting active substances. The addition of Xylitol, which is used as a sweetener and preservative as an ingredient during cookie production to extend the...
Open access
Research Article10.9734/afsj/2024/v23i12759
Natasha Veruska dos Santos Nina, Jerusa de Souza Andrade, Suely de Souza Costa, Raimundo da Silva Souza & Mirza Carla Normando Pereira·Asian Food Science Journal·2024
The banana is a product to preserve banana, avoid post-harvest losses and add value. This study aims to evaluate pre-treatments of prevention enzymatic browning and osmotic dehydration, influence on drying time, proximate analysis, physicochemical characterization, color and yiel...
Open access
Research Article10.9734/afsj/2024/v23i12755
This work focuses on analyzing of physico-chemical properties of sediment affected by frequent floods along the eastern shore of the Bandama River in the department of Niakaramadougou. Sampling was from 4 excavated graves at two positions of studied area, one near the stream and...
Open access
Research Article10.9734/ijecc/2019/v9i1230154