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citations
Cited by 39 publications
(11 citation statements)
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References 33 publications
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“…e proximate composition per dried turmeric leaves 100 g was 43.3 g carbohydrate, 6.0 g crude protein, 0.5 g crude fat, 9.4 g crude ash, 34.5 g total fiber, and 6.3 g moisture [21]. Comparing this result with that of fresh turmeric leaves shown in Tatianne Ferreira de Oliveira's study [19] were 44.75 ± 1.04 g carbohydrates, 39.5 ± 0.91 g crude protein, 2.47 ± 0.12 g lipids, 13.81 ± 1.05 g ash, 34.47 ± 0.98 g total fiber, and 6.52 ± 1.01 g moisture. ere is a slight difference of protein content between fresh and dried turmeric leaves.…”
Section: Discussionsupporting
confidence: 53%
See 1 more Smart Citation
“…e proximate composition per dried turmeric leaves 100 g was 43.3 g carbohydrate, 6.0 g crude protein, 0.5 g crude fat, 9.4 g crude ash, 34.5 g total fiber, and 6.3 g moisture [21]. Comparing this result with that of fresh turmeric leaves shown in Tatianne Ferreira de Oliveira's study [19] were 44.75 ± 1.04 g carbohydrates, 39.5 ± 0.91 g crude protein, 2.47 ± 0.12 g lipids, 13.81 ± 1.05 g ash, 34.47 ± 0.98 g total fiber, and 6.52 ± 1.01 g moisture. ere is a slight difference of protein content between fresh and dried turmeric leaves.…”
Section: Discussionsupporting
confidence: 53%
“…Carbohydrate, crude protein, crude fat, crude ash, fiber, and moisture contents were analyzed using the same origin sample in constant analytic condition. Carbohydrate content was calculated by subtracting all measured values of moisture, crude ash, crude protein, and crude fat from 100 percent [19]. Crude protein was measured following the micro-Kiel Dahl analytic method, and crude fat was measured following the Soxhlet method using petroleum ether as extraction solvent.…”
Section: Determination Of Proximate Compositionmentioning
confidence: 99%
“…In general, the L* values were higher in NPs than fresh leaves owing to water loss as also observed in dried curcuma leaves [ 38 ]. Significantly higher L* value was observed only for UFD powder, which probably influenced the ΔE* value.…”
Section: Resultsmentioning
confidence: 92%
“…However, when analyzing the behavior of the WHC in the different treatments, there were no statistically significant differences (p < 0.05). This may have been due to the proximal composition of both types of flour (WF and TF), where TF has a higher content of dietary fiber (22.7%) [28], (29.6%) [40] and (34.47%) [41], in relation to WF (9.82%) [42]. Dietary fiber easily joins with water, so, thanks to this characteristics, TF is an alternative for the production of sausage, increasing its antioxidant capacity and improving yield.…”
Section: Resultsmentioning
confidence: 99%