Logroño Veloz et al., 2023 - Google Patents
PHYSICAL-CHEMICAL EVALUATION AND ACCEPTABILITY OF A NUTRITIONAL LOW-CALORIE SNACK BASED ON SWEET POTATO (IPOMOEA BATATAS).Logroño Veloz et al., 2023
- Document ID
- 9231466181308784879
- Author
- Logroño Veloz M
- Guallo Paca M
- Moreno Guerra A
- Mejía Paredes M
- Publication year
- Publication venue
- Journal of Namibian Studies
External Links
Snippet
The consumption of granola based on sweet potatoes and nuts provides a large amount of vitamins, minerals, fiber and water and promotes the use of foods with natural sweeteners, the purpose of this work was the production of sweet potato granola with the inclusion of …
- 244000017020 Ipomoea batatas 0 title abstract description 64
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5116—Other non-digestible fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Edima-Nyah et al. | Development and quality assessment of breakfast cereals from blends of whole yellow maize (Zea mays), soybean (Glycine max) and unripe Banana (Musa sapientum) | |
| Gernah et al. | Effect of boiling time on the quality of ‘Zogale’: A snack food produced from peanut (Arachis hypogea) cake and boiled Moringa oleifera leaves | |
| Anselm et al. | Nutrient assessment of gluten free biscuit from African pear and orange flesh sweet potato flour blends | |
| Günther | Diet for Iron Deficiency | |
| Logroño Veloz et al. | PHYSICAL-CHEMICAL EVALUATION AND ACCEPTABILITY OF A NUTRITIONAL LOW-CALORIE SNACK BASED ON SWEET POTATO (IPOMOEA BATATAS). | |
| Ojo et al. | Evaluation of Cocoyam-Soybean Flour Blends and Sensory Properties of the Amala Dumpling | |
| Null | The Complete Guide to Health and Nutrition: A Sourcebook for a Healthier Life | |
| Salha et al. | Functional and sensory quality of complementary food blended with moringa leaf powder | |
| Edima-Nyah et al. | Development and quality evaluation of breakfast cereals from blends of Local Rice (Oryza sativa), African yam beans (Sphenostylis stenocarpa) and Coconut (Cocos nucifera) flour | |
| Iyer | Everyday superfoods | |
| Babayeju et al. | Sensory attributes and consumption of melon-soybean soup blends with Indian spinach vegetables in Ilorin, Kwara State Nigeria | |
| Brazhnaia et al. | Development of fish soups technology with using food supplements from fish remaining feedstock | |
| A Almuzaini et al. | Advantages of Khalas Date Products (Phoenix dactylifera L.) as a Natural Substitute for Sugar and Sweeteners in Food Processing | |
| Parbuntari et al. | Chemical analysis and consumer acceptance of oyster mushroom (Pleurotus ostreatus) rendang as a typical West Sumatra culinary innovation | |
| Nimji et al. | A Spicy Touch: Family Favourites from Noorbanu Nimji’s Kitchen | |
| Edgson et al. | Gut gastronomy: Revolutionise your eating to create great health | |
| Apolala | Use of Pearl Millet in Complementary Infant Formula | |
| Diamond | The American Vegetarian Cookbook from the Fit for Life Kitchen | |
| Puspita | A Development of Mushroom Nugget Using Dragon Fruit Peel Additive (Hylocereus Polyrhizus) to Know the Organoleptic Products | |
| UCHE | PRODUCTION AND SENSORY EVALUATION BAMBARA NUT SNACK ENRICHED WITH FISH AND MORINGA | |
| Solido | Banana (Musa Paradisiaca L) Tart Shell. | |
| M Ibrahim et al. | Sensory acceptability of jackfruit (Artocarpus heterophyllus lam.) seed food spread/Aladin M. Ibrahim...[et al.] | |
| Diaconus | Re-Organize Your Diet | |
| Beare | 50 Secrets of the World's Longest Living People | |
| Subramaniam et al. | Development of High-Protein Bar Incorporated with Moringa Oleifera Flower |