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The Rocket, Diplotaxis simplex, as a Functional Ingredient: LC-ESI-MS Analysis and Its Effect on Antioxidant and Physical Properties of Bread

Hamida Jdir, Mourad Jridi, Mahmoud Mabrouk, M.A. Ayadi, Moncef Nasri, Nacim Zouari, Nahed Fakhfakh

Journal of Food and Nutrition Research. 2017, 5(3), 197-204 doi:10.12691/jfnr-5-3-10
  • Figure 1. Effect of D. simplex leaves on the tenacity P (A), extensibility L (B), P/L ratio (C) and deformation energy W (D) of dough. a,b,c,d Different letters above the bars indicate significant differences (p < 0.05)
  • Figure 2. (A) Breads prepared with 1% (F1), 3% (F2), 5% (F3) and 7% (F4) of D. simplex leaves. The control represented the product without enrichment; (B) Sensory evaluation of formulated breads using a seven-point hedonic scale, where 7: like very much, 6: like moderately, 5: like slightly, 4: neither like nor dislike, 3: dislike slightly, 2: dislike moderately and 1: dislike very much