Results 91 to 100 of about 14,846 (243)

Characteristics of Wet Noodles From Sago and Sweet Potato Starch with Mung Bean Flour Substitution

Food ScienTech Journal
Sago starch and sweet potato starch are promising alternatives for wet noodle production due to their high amylose and amylopectin content, which contribute to desirable quality characteristics.
Shanti Fitriani, Yusmarini Yusmarini, Emma Riftyan, Yossie Kharisma Dewi, Ririn Puji Lestari, Tiyah Fadhilah   +5 more
doaj   +1 more source

Identification and expression analysis of starch branching enzymes involved in starch synthesis during the development of chestnut (Castanea mollissima Blume) cotyledons.

PLoS ONE, 2017
Chinese chestnut (Castanea mollissima Blume) is native to China and distributes widely in arid and semi-arid mountain area with barren soil. As a perennial crop, chestnut is an alternative food source and acts as an important commercial nut tree in China.
Liangke Chen, Dan Lu, Teng Wang, Zhi Li, Yanyan Zhao, Yichen Jiang, Qing Zhang, Qingqin Cao, Kefeng Fang, Yu Xing, Ling Qin   +10 more
doaj   +1 more source

Physical properties and structure of enzymatically synthesized amylopectin analogs [PDF]

, 2013
The mechanism of the enzymatic polymerization of amylopectin analogs with phosphorylase b and glycogen branching enzyme is very intriguing. Recently, size exclusion chromatography with multi-detection of enzymatically synthesized amylopectin analogs in ...
Ciric, Jelena,, Loos, Katja,, Stuart, Marc C. A., Woortman, Albert J.J.,, Gordiichuk, Pavlo, Stuart, Marc C. A.; id_orcid, Loos, Katja; id_orcid, Stuart, Marc C.A.,, Loos, Katja, Ciric, Jelena, Gordiichuk, Pavlo,, Woortman, Albert J. J.   +11 more
core   +1 more source

EFFECT OF ALKALINE EXTRACTION ON THE FUNCTIONAL AND PHYSICOCHEMICAL PROPERTIES OF STARCH EXTRACTED FROM RICE, MILLET, AND OATS

The Iraqi Journal of Agricultural science
aimed to investigate the effect of alkaline extraction, using different concentration  sodium hydroxide (NaOH) solution (0.6, 0.5, 0.4, 0.2)%  on the physicochemical and functional properties and final yield of rice, millet and oat starch.
Salwan. Ahmed Yaakob , Jassem. M. Nasser
doaj   +1 more source

Addition of Instant Shear Heat Milled Pregelatinized Rice Flours on a Gluten‐Free Pizza

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
A new method of producing pregelatinized flours (AF) was developed, using a Shear Heat Milling Machine (SHMM). SHMM diminishes or even eliminates crystallinity, achieving pregelatinization. AF was incorporated into a GF pizza dough in 0%, 10%, and 20%, where it increases the viscosity and manageability of GF doughs.
Ana Ligia Vargas, Reimi Sato, Hiroko Yano, Tomonori Koda, Akihiro Nishioka, Tetsuya Araki   +5 more
wiley   +1 more source

Staling Behavior of Chickpea‐Enriched Bread: A Dynamic Mechanical Analysis Approach

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Bread is a staple food widely consumed worldwide and therefore represents an excellent vehicle for increasing nutrient intake. In this context, the incorporation of chickpea flour into bread offers promising nutritional benefits; however, its impact on bread technological quality remains underexplored. This study investigated staling phenomena
Marcello Gigliotti, Miriam Chiodetti, Eleonora Carini   +2 more
wiley   +1 more source

Phenotypic Diversity and Nutritional Profiling of a Mung Bean (Vigna radiata L.) Germplasm Collection for Functional Food Breeding

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Mung bean (Vigna radiata L.) is a nutritionally valuable legume; however, the lack of a comprehensive evaluation of quality traits across diverse germplasm hinders targeted breeding efforts. To identify superior genetic resources, this study assessed key nutritional quality traits, including crude protein, starch, fat, total polyphenols, total
Rong Cao, Qiannan Song, Liangliang Hu, Tianxiao Chen, Suhua Wang, Lixia Wang, Yang Yao, Xuzhen Cheng, Jindong Fu, Xinbo Guo, Honglin Chen   +10 more
wiley   +1 more source

Development of Chickpea‐Based Multigrain Gluten‐Free Crackers: Formulation Optimization and Evaluation of Nutritional, Antioxidant, and Quality Attributes

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Gluten‐free crackers often show limited nutritional quality because wheat flour is commonly replaced with starch‐rich ingredients that reduce protein, fiber, and bioactive compound contents. In this study, multigrain gluten‐free crackers were developed using different combinations of corn, chickpea, rice, and sorghum flours and evaluated for ...
Sehrish Jabbar, Muhammad Waqar, Saira Urooj, Mian Kamran Sharif, Noor Shazliana Aizee Abidin, Djilali Benabdelmoumene, Said Dahmouni, Sajad Ali   +7 more
wiley   +1 more source

Physicochemical, Sensory, and Antioxidant Properties of Wheat Biscuits Fortified With Soy Flour and Guava (Psidium guajava) Powder

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Guava is known for being rich in vitamin C, fiber, and polyphenol compounds, and soy flour is an abundant source of plant‐based protein and minerals. The investigation focused on the formulation of biscuits enriched with antioxidants and nutrients, using guava and soy flour, to meet the increasing demand for functional meals that provide ...
Md. Jaynal Abedin, Suraiya Akter, Aurpita Sabitry Chowdhury, Monzur Morshed Ahmed, Tasnim Farzana   +4 more
wiley   +1 more source

SÍNTESIS Y CARACTERIZACIÓN DE UN POLÍMERO BIODEGRADABLE A PARTIR DEL ALMIDÓN DE YUCA

Revista EIA, 2007
En la presente investigación se elaboró un polímero biodegradable a partir del almidón de yuca con base en la implementación de la metodología Taguchi como herramienta de diseño de experimentos.
Juliana Meneses, Catalina María Corrales, Marco Valencia   +2 more
doaj