Chemical, Lutein and Zeaxanthin Composition of Wheat-yellow Maize Bread for the Prevention of Atherosclerosis

Volume: 7, Issue: 11, Pages: 827 - 831
Published: Apr 10, 2015
Abstract
The study examined the effect of substitution of wheat flour with yellow maize flour on the Lutein, Zeaxanthin and proximate composition as well as sensory properties of their bread samples. Standard procedures were used in the production of yellow maize flour. The blend ratios of wheat-yellow maize composite flour used in the production of the bread samples were 100:0 (control), 90:10, 80:20, 70:30, 60:40 and 50:50%, respectively. Results...
Paper Details
Title
Chemical, Lutein and Zeaxanthin Composition of Wheat-yellow Maize Bread for the Prevention of Atherosclerosis
Published Date
Apr 10, 2015
Volume
7
Issue
11
Pages
827 - 831
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