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Priority to MYPI20023645ApriorityCriticalpatent/MY134638A/en
Publication of MY134638ApublicationCriticalpatent/MY134638A/en
Bakery Products And Manufacturing Methods Therefor
(AREA)
Abstract
THE INVENTION RELATES TO HIGH PROTEIN CONTAINING NUTRITIVE CEREAL BASED FOOD COMPOSITION COMPRISING APPROPRIATE AMOUNT OF WHEAT FLOUR, DEFATTED SOYA FLOUR, SUGAR, FAT, OTHER CONVENTIONAL ADDITIVES, CHARACTERIZED IN THAT ENZYMES, VITAMINS AND ANTIOXIDANT BASED ON PER 100GM OF WHEAT FLOUR AND DEFATTED SOYA FLOUR BLEND ARE PRESENT IN ORDER OF ENZYMES: PAPAIN (MG): 0.20 TO 0.30 (TYROSINE UNIT/G POWDER), ALKALINE PROTEASE (MG): 0.10 TO 0.15 (TYROSINE UNIT/G POWDER). VITAMINS: THIAMINE HYDROCHLORIDE (MG): 4.00 TO 4.20, RIBOFLAVIN (MG): 1.40 TO 1.60, NICOTINIC ACID (MG): 18.00 TO 22.00, VITAMIN A (ACETATE OR PALMINATE) (MG): 4.00 TO 6.50, VITAMIN D. (CALCIFEROL) (UG): 0.25 TO 0.35. ANTIOXIDANT: BUTYLATED HYDROXY ANISOLE: 0.40 TO 0.55 (BHA) (MG); AND A PROCESS FOR PRODUCING THE COMPOSITION.
MYPI20023645A2002-09-302002-09-30Highly nutritious cereal based food
MY134638A
(en)
Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice
Method for usage of trisodium pyrophosphates in appetizing additive for application onto dry or semi-dry feed for cats, additive and method for improving appetizing properties of feed