Browsing Nutrition and Dietetics by Author "Choudhury, Imranul H."
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Development and characterization of high nutritional value snack bar as a complementary source of nutrients in supporting the growth of pregnant women: chemical, physical, and sensory properties
Maghaydah, Sofyan; Abughoush, Mahmoud; Aljanada, Amal; Choudhury, Imranul H. (Codon Publications, 2024)Developing high nutritional value pregnant bar products as a source of different nutrients to support daily-consumed poor is considered a practical goal to increase pregnant crucial nutrient intake. This research aims to ... -
Development and Characterization of High-Energy Protein Bars with Enhanced Antioxidant, Chemical, Nutritional, Physical, and Sensory Properties
AlJaloudi, Rawan; Al-Dabbas, Maher M.; Hamad, Hani J.; Amara, Rawan A.; Al-Bashabsheh, Zaher; Abughoush, Mahmoud; Choudhury, Imranul H.; Al-Nawasrah, Bha’a Aldin; Iqbal, Sehar (Multidisciplinary Digital Publishing Institute (MDPI), 2024-01)Protein-rich energy bars are known as an excellent nutritional supplement for athletes that help to build and repair connective tissues. The study is, therefore, aimed at developing high-protein bars using lupine seeds, ... -
Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours
Maghaydah, Sofyan; Al-Othman, Hashem; Abughoush, Mahmoud; Olaimat, Amin N.; Al-Holy, Murad A.; Ajo, Radwan; Al Khalaileh, Nazieh I.; Choudhury, Imranul H.; Angor, Malak (MDPI, 2022)Celiac disease is an immune-mediated disease caused by ingestion of gluten-containing products. The main aim of this study was to develop novel gluten-free doughnuts with high nutritional value using inulin and lupin flour. ...