The aim of the study was to produce and evaluate the storage stability of extruded snacks from chicken egg and whole wheat flour. The whole wheat flour (WWF) and raw whole egg (WE) or raw egg yolk (EY) or raw egg white (EW) were mixed in different proportions (100 % WWF; 85 % WWF...
Open access
Research Article10.9734/afsj/2026/v25i1847
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
The effects of water activity (aw) on the radial growth of Aspergillus niger on Malt Extract Agar was investigated using sodium chloride and glycerol mixtures. Varied concentrations of each solute was used to modify the water availability of the medium. The Petri plates were incu...
Open access
Research Article10.9734/MRJI/2017/21781