Results 21 to 30 of about 11,839 (290)
COMPOSITE FLOUR DEVELOPMENT FOR INJERA
Ethiopian Journal of Health Development, 2017 ABSTRACT: A composite flour has been developed to simulate an expensive cereal grain, tef (Eragrostis tef) for making injera, by incorporating cheaper grains. Sixty four combinations were baked, their physical characteristics and shelf-life tested. The results were statistically analyzed using mean scores of texture, elasticity , and reconstitution ...
Haregewoin Cherinet
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تأثير الدقيق المرکب على الصفات الحسية لبعض المخبوزات اليمنية [PDF]
Assiut University Bulletin for Environmental Researches, 2021 This study aims contributing to reduce the large food gap that widens from year after year, caused by the import of large quantities of wheat and white flour as a result of the low self-sufficiency ratio of locally grown wheat grain, and healthy food ...
خالد حميد
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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
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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
Nepal Journal of Biotechnology, 2023 Consumer demand for bakery products prepared using composite flour, such as biscuits, is growing. The incorporation of buckwheat flour, soy flour, and kinema flour can be considered in composite flour-based biscuits since they have good nutraceutical ...
Alina Bhandari, Srijana Thapaliya
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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
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Journal of Materials Research and Technology, 2020 Using NaOH/ urea solution to partially dissolve wood flour, a novel nano-TiO2 photocatalytic composite was prepared by hydrothermal method with insoluble wood flour as bio-carrier and dissolved components of wood flour as accelerant.
Judi Ye, Chen Chao, Jianguo Hong
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Open Agriculture, 2020 The over reliance on starchy foods such as maize flour may lead to protein energy malnutrition (PEM) in children. The enrichment of maize with protein-rich oyster mushroom will improve the nutritional composition of maize flour. This study determined the
Bamidele Oluwaseun P. +1 more
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Effects of ascorbic acid and sugar on physical, textural and sensory properties of composite breads [PDF]
Food and Feed Research, 2021 The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared using 70% of wheat flour and 30%
Simić Marijana Z. +6 more
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Applied Food Research, 2022 This study applied quantitative descriptive analysis, hedonic test, and preference mapping techniques to investigate the sensory profile, consumer acceptability, and drivers for consumer acceptability of cassava-chia seeds composite porridge samples ...
Ashura Katunzi-Kilewela +5 more
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