Results 21 to 30 of about 1,971,768 (188)
Journal of the Saudi Society of Agricultural Sciences, 2017 Sweet potato flour (SP), maize starch (MS), and soybean flour (SF) blends were prepared in different proportions like: 60SP/20MS/19.5SF; 50SP/30MS/19.5SF; 40SP/40MS/19.5SF; 50SP/20MS/29.5SF; 40SP/20MS/29.5SF; and 30SP/40MS/29.5SF. The constant percentage
Elisa Julianti +3 more
doaj +2 more sources
Cogent Food & Agriculture, 2020 A D-optimal mixture design was used to study the effects of blending ratio of wheat, sprouted mungbean, and maize flour on functional properties of composite flour and physico-chemical properties and sensory attributes of composite bread.
Nkosephayo T. Manyatsi +2 more
doaj +2 more sources
Physicochemical characterization of a composite flour: Blending purple sweet potato and rice flours. [PDF]
Food Chem XIn this study, the physicochemical characterization of different ratios of purple sweet potato flour (PSPF) and rice flour was investigated to improve the nutritional value and enrich the variety of rice-based staple food. The results showed that adding PSPF increased total dietary fiber and anthocyanin content whereas decreased amylose content of the ...
Liu Y +6 more
europepmc +4 more sources
Optimization of maize-millet based soy fortified composite flour for preparation of RTE extruded products using D-optimal mixture design. [PDF]
J Food Sci Technol, 2021 Sahu C, Patel S.
europepmc +2 more sources
Characteristics of Composite Flour Made of Kidney Bean and Soybean
Journal of Applied Agricultural Science and Technology, 2023 Kidney beans and soybeans have the potential to be developed because they contain good nutrient. Kidney beans and soybeans are sources of vegetable protein. One form of development of legume products is composite flour.
Merynda Indriyani Syafutri +6 more
doaj +1 more source
Foods, 2023 The aim of this paper is to improve the nutritional quality of bakery products by replacing wheat flour (WF) with different proportions (10%, 20%, and 30%) of baobab flour (BF).
Sylvestre Dossa +7 more
semanticscholar +1 more source
Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour
Italian Journal of Food Science, 2023 The aim of this study was to investigate a novel composite flour containing one of the old Sicilian wheat landraces called Maiorca and the resultant biscuits.
A. Benanti +5 more
semanticscholar +1 more source
Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour [PDF]
Plants, 2022 Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased ...
Marko Jukić +5 more
openaire +4 more sources
European Journal of Nutrition & Food Safety, 2023 The surge in import duty, which inflated the production cost of baked products, gave an impetus composite flour formulation from locally available crops with improved nutritional and health-promoting benefits.
Udeh Charles Chiedu +4 more
semanticscholar +1 more source
Nutritional Enhancement of Bread Produced from Wheat, Banana, and Carrot Composite Flour
Journal of Food Quality, 2023 The physicochemical and sensory evaluation of the bread produced from the composite flours of wheat, carrot, and banana was determined. Five bread samples were produced from the proportion of wheat/carrot/banana composite flours in the ratio 90% : 5% : 5%
Masresha Gebeyehu Ewunetu +2 more
semanticscholar +1 more source