Results 201 to 210 of about 8,516 (254)

Nutritional composition, sensory acceptability and shelf-life evaluation of wheat-corn chaff composite cake. [PDF]

Front Nutr
Nyefene JD, Glago P.
europepmc   +1 more source

Valorization of Spent Millet Flour in Composite Bread: Characterization, Predictive Modeling, and Multi-Objective Optimization for Nutritional Enhancement. [PDF]

Food Sci Nutr
Amponsah AS, Kyere G, Prempeh KB, Adinkrah-Appiah K.   +3 more
europepmc   +1 more source

Development and Optimization of Instant Cassava-Soybean Composite Porridge as a Nutrient-Enhanced Complementary Food for Children Aged 6-59 Months. [PDF]

Food Sci Nutr
Mugabi R, Arinaitwe CB, Mukisa IM.
europepmc   +1 more source

GC-MS Analysis of Volatile Differences in Rice and Qingke Noodles Formulated with Functional Root Plant Flours. [PDF]

Molecules
ElShamey E, Yang J, Jiang J, Pu X, Xia L, Yang L, Yang X, Zeng Y.   +7 more
europepmc   +1 more source

Physicochemical, Functional, Sensory Properties and Willingness to Consume Porridge Made From Composite Flours of Maize, Soybean, and Ripe Plantain. [PDF]

Food Sci Nutr
Otoo GS, Kizzie-Hayford N, Dadzie RG, Seidu-Larry S, Gyimah CA, Geraldo V, Kaburi SA, Lamptey FP, Adade I, Ampofo-Asiama J.   +9 more
europepmc   +1 more source

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Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour

Food Science and Technology International, 2021
The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively.
Ashura Katunzi-Kilewela, Leonard MP Rweyemamu, Lilian D Kaale, Oscar Kibazohi, Roman M Fortunatus   +4 more
openaire   +2 more sources

Variability in soy flour composition

Journal of the American Oil Chemists' Society, 2003
AbstractSoy flour is commonly used as a protein source in industrial fermentations. As an essentially natural product, the composition of soy flour can vary from year to year as a result of changes in growing conditions. The composition of soy flour from a single manufacturing plant was determined over an 8‐yr period.
Michael A. Porter, Alison M. Jones
openaire   +1 more source

ANALYSIS OF THE PHYSICO-CHEMICAL COMPOSITION OF COMPOSITE FLOUR

Mechanics and Technologies, 2021
Мақалада дәнді дақылдардан жасалған композиттік ұнның физикалық-химиялық құрамына талдау жасалып, глютенсіз нан өндіру үшін шикізат ретінде пайдалану мүмкіндігі қарастырылды. Зерттелетін шикізат ретінде Ақмола облысындағы «Qazyna» ұн өндірісінде өндірілген құрама ұндар қолданылды.
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Composition of wheat‐flour lipids

Journal of the Science of Food and Agriculture, 1970
AbstractLipids were extracted from a single sample of wheat flour using three solvent systems: ethanol–diethyl ether–water (2:2:1 by vol.); chloroform–methanol (2:1 by vol.); and water‐saturated n‐butanol. Analysis of the extracts and of residual lipid in the extracted flour showed that water‐saturated n‐butanol was the most efficient solvent.Wheat ...
T. A. Macmurray, W. R. Morrison
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Composition, Digestibility and Application in Breadmaking of Banana Flour

Plant Foods for Human Nutrition, 2006
Banana flour (BF) was obtained from unripe banana (Musa paradisiacal L.) and characterized in its chemical composition. Experimental bread was formulated with BF flour and the product was studied regarding chemical composition, available starch (AS), resistant starch (RS) and rate of starch digestion in vitro. The chemical composition of BF showed that
E, Juarez-Garcia, E, Agama-Acevedo, S G, Sáyago-Ayerdi, S L, Rodríguez-Ambriz, L A, Bello-Pérez   +4 more
openaire   +2 more sources