Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut [PDF]
Heliyon, 2023 This study investigated the effect of the supplementation of wheat flour with flour blends of African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory characteristics.
Mopelola A. Dada +3 more
doaj +3 more sources
Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes [PDF]
Foods, 2023 Pancakes are fast food snacks that are generally made with wheat flour as the basic ingredients, which is an imported commodity and detrimental for people who are allergic to gluten.
Herlina Marta +5 more
doaj +3 more sources
International Journal on Food, Agriculture and Natural Resources, 2022 The main aim of this study was to determine the best formulation of biscuit using roasted gram flour and roasted peanut flour with wheat flour. Bengal gram flour, peanut flour, and wheat flour were blended in the following ratios: sample A; 2.5:2.5:95 ...
Sangam Dahal +4 more
doaj +3 more sources
Assessment of Functional Properties of Wheat-Cassava Composite Flour. [PDF]
Foods, 2023 Cassava flour (CF) was used as a raw material to replace wheat flour (WF) at levels of 0% (control), 10%, 20%, 30%, 40%, and 50% to prepare wheat–cassava composite flour (W-CF) and dough.
Li M +6 more
europepmc +2 more sources
Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat [PDF]
Foods, 2023 Highland barley flour-based coating batter has rarely been reported, although highland barley flour is promising due to its high β-glucan and amylose content. In this study, highland barley flour was used to substitute 40% to 80% of wheat flour to form a
Jianhua Tang +4 more
doaj +2 more sources
Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour. [PDF]
Food Sci Nutr, 2022 Sorghum and millet are rich in nutrients and bioactive compounds. They can enhance nutrition and health. This study was aimed to develop sorghum–millet gluten‐free cookies from sorghum and millet composite flour. Cookies were made using 100% wheat WF100%,
Aljobair MO.
europepmc +2 more sources
Effects of blending ratios and baking temperature on physicochemical properties and sensory acceptability of biscuits prepared from pumpkin, common bean, and wheat composite flour. [PDF]
Heliyon, 2022 The utilization of vegetables with supplementation of cereals and pulses plays a vital role in improving protein-energy malnutrition and micronutrient deficiency.
Melese AD, Keyata EO.
europepmc +2 more sources
Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design. [PDF]
Heliyon, 2022 Inclusion of brewer's spent grain flour (BSGF) in food formulations has been reported to have nutritional and health benefits due to the contents like, protein, fibre and phenolic compounds.
Ginindza A +3 more
europepmc +2 more sources
Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread. [PDF]
Saudi J Biol Sci, 2022 The impact of yellow pumpkin powder (YP) substitution (5, 10, and 15%) on wheat flour's physico-functional, pasting, gel texture, and dough rheology was studied.
Aljahani AH.
europepmc +2 more sources
Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw (Carica papaya) Fruit Flour. [PDF]
Nutrients, 2022 Due to the rise in the number of people suffering from diet-related noncommunicable diseases, major scientific studies have recently been focused on the development of functional foods that are rich sources of resistant starch and bioactive compounds ...
Adeyanju AA, Bamidele OP.
europepmc +2 more sources