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Carob Pulp Flour as a Sustainable and Functional Ingredient in the Bakery: Effects of Leavening Typologies on Dough and Bread Properties [PDF]
LifeCarob pulp flour (Ceratonia siliqua) is gaining attention as a sustainable ingredient with nutritional and functional potential. This study evaluated the partial replacement of soft wheat flour with 10% carob pulp flour in breadmaking, focusing on the ...
Sebastiano Rosati +5 more
doaj +2 more sources
Applied Sciences, 2023 Nowadays, a wide range of non-traditional gluten-free products can be purchased. Although consumers identify all these as being similar, their nutritional composition can differ depending on the raw materials used and the production process itself.
Ana M. Vivar-Quintana +3 more
doaj +1 more source
Jurnal Medik Veteriner, 2021 The purpose of this research was to determine the effect of supplementary feeding with fermented Moringa leaf flour on cholesterol levels of Mojosari duck eggs and to calculate the cost of production.
Ratna Dwi Lestari +5 more
doaj +1 more source
Jurnal Agro Veteriner, 2023 Quail farming is quite developed, from year to year the population increases. The search for alternative feed as a substitute for feed sources is an effort by breeders to minimize feed costs.
Annisa Nur Aulia Purwantoro +5 more
doaj +1 more source
Majalah Ilmiah Peternakan, 2021 The aim of the study was to determine the effect of calcium from seashells flour in commercial rations on the internal organs of isa brown chickens aged 104 weeks, carried out in Pesedahan Village, Manggis District, Manggis Regency, Karangasem for 4 ...
IKU M. S. F. +2 more
doaj +1 more source
The Potential for the Use of Edible Insects in the Production of Protein Supplements for Athletes
Foods, 2023 Several types of proteins are used in athletes’ supplementation; nevertheless, given the problem of protein deficiency in the world and the growing need for ecological sources of protein, it is very interesting to study the quality of alternative protein
Ewelina Zielińska, Urszula Pankiewicz
doaj +1 more source
Polímeros, 2012 O amido em quatro tipos de farinhas comerciais para uso doméstico em preparações culinárias foi caracterizado pelas técnicas de espectroscopia de absorção na região do infravermelho com Transformada de Fourier (FTIR), difração de raios X (DRX), análise ...
Bianca N. B. Lima +4 more
doaj +3 more sources
Nutritional composition and minerals bioaccessibility of commercial fruit flours
Journal of Food Measurement and Characterization, 2023 AbstractCommercial fruit flours were evaluated concerning: (i) the nutritional composition (proximate composition, total phenolic content, and minerals content), (ii) their contribution to estimated mineral daily intake, (iii) the bioaccessibility of essential minerals using the in vitro INFOGEST digestion method and (iv) the influence of their ...
Fernanda Galvão +6 more
openaire +1 more source
International Journal of Food Science, 2021 Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to explore the potential in food applications.
R. A. T. Nilusha +4 more
doaj +1 more source
Sensory Profile of Gluten-Free Breads Based on Alternative Commercial Flours
Foods 2023, 2023 Gluten-free baked goods (GFBGs) are based mainly on refined flours and starches, being characterized by a poor nutritional profile. The use of alternative flours rich in protein and dietary fibre, and with a good sensorial profile, in the formulation of GFBGs could improve either nutritional or sensorial properties.
Karen Irigoytia +4 more
openaire +3 more sources