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Full-Text Articles in Nutrition
Effects Of Yogurt Fortification With Different Legumes Protein On The Physio-Chemical, Microbiological, And Rheological Properties, Prachi Pahariya
Effects Of Yogurt Fortification With Different Legumes Protein On The Physio-Chemical, Microbiological, And Rheological Properties, Prachi Pahariya
Electronic Theses and Dissertations
Nowadays, yogurt (a nutritious fermented dairy product) is getting popular around all over the world due to beneficial action provided by bacteria present in yogurt culture. Along with that, diet plans, which are high in protein and low in fat, has become appealing for growing healthy conscious population that makes a huge shift toward plantbased protein consumption. Therefore, the main objective of this research was to study the effects of yogurt fortification with extracted protein of different beans (legumes)- pinto and kidney beans on the physio-chemical (Moisture, Fat, Protein, Ash, Total Solids Content (TSC), pH, Titratable Acidity (TA), Water Holding …
Improvement Of Milling And Nutritional Quality Characteristics Of Oats Through Genomic Selection, Sudha Neupane Adhikari
Improvement Of Milling And Nutritional Quality Characteristics Of Oats Through Genomic Selection, Sudha Neupane Adhikari
Electronic Theses and Dissertations
Oats can lower cholesterol, reduce risks of type-2 diabetes, and help prevent heart diseases when consumed daily. Therefore, it is important to evaluate and select breeding lines with desirable milling and nutritional quality traits. Genomic selection, which uses genotyping data to predict the breeding value of an individual, is a promising method to increase genetic gain by selecting for quality traits earlier in the line development process. In this study, we collected phenotypic data for three nutritional traits (protein, β- glucan, and fat content) and five milling quality traits (percent plumps, percent thins, percent plump groat, groat percent and thousand …