Results 81 to 90 of about 1,971,768 (188)

Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

International Journal of Food Studies, 2014
Cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional
Olapade Abiodun Adekunle, Adeyemo Abimbola Mary   +1 more
doaj   +1 more source

KARAKTERISASI TEPUNG KOMPOSIT BERBASIS MOCAF DAN KACANG-KACANGAN SEBAGAI BAHAN BAKU BISKUIT MP-ASI (Characterization of Composite Flour Based on Mocaf and Beans Flour as Ingredient for Weaning Food)

Biopropal Industri, 2019
Mocaf flour is able to replace wheat flour as raw material for MP-ASI biscuits (weaning food) because it contains high carbohydrates. Low protein content of mocaf flour requires the addition of bean flour to form composite flour which is suitable for MP ...
L. Ratnawati, R. Ekafitri, D. Desnilasari   +2 more
semanticscholar   +1 more source

Evaluation of nutritional composition, functional and pasting properties of pearl millet, teff, and buckwheat grain composite flour

Applied Food Research
Injera, bread, and other baked Ethiopian foods are typically made from a single cereal grain, which is insufficient to meet the nutritional requirements of all age groups.
Sofonyas M. Anberbir, Neela Satheesh, Agimassie A. Abera, Messenbet G. Kassa, Mefin W. Tenagashaw, Degnet Teferi Asres, Abebaw Teshome Tiruneh, Takele Ayanaw Habtu, J.A. Sadik, Tadele Andargie Wudineh, Tadesse Fenta Yehuala   +10 more
doaj   +1 more source

Moringa Leaves Flour and Tengger Potato Flour as Composite Flour for GFCF Diets [PDF]

Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019), 2020
Nunung Nurjanah, Budi Wibowotomo, Titi Mutiara Kiranawati   +2 more
openaire   +1 more source

Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour

Heliyon, 2017
Optimisation of composite flour comprising pearl millet, kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface ...
O. Awolu
semanticscholar   +1 more source

Wood flour filled PP composites: Compatibilization and adhesion

Composites Science and Technology, 2007
Abstract PP/wood flour composites were prepared in a wide range of compositions in an internal mixer at 180 °C, 50 rpm and 15 min. Interfacial adhesion was modified by the introduction of two maleinated polypropylenes (MAPP) with different molecular weights and functionality.
Dányádi, Lívia, Janecska, Tünde, Szabó, Zoltán, Nagy, Gábor, Móczó, János, Pukánszky, Béla   +5 more
openaire   +1 more source

Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour

Current Research in Nutrition and Food Science Journal, 2019
The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluated. Substitution of rice flour was done in wheat flour from 0 to 100% and the composite flour was used to produce bread.
Adeyeye S. A. O, Bolaji O. T, Abegunde T. A, A. A. O, Tiamiyu H. K, I. Adebayo   +5 more
semanticscholar   +1 more source

Impact of Quince Flour on Gluten-free Muffins Production

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2017
This study aimed to obtain gluten free muffins, with increased nutritional and sensorial value by adding quince flour into a composite flour. To optimize the recipe, four experimental variants using rice, soy, quince flours and starch in different ...
Adriana PAUCEAN, Simona MAN, Simona CHIS, Roxana SUCIU, Crina MURESAN   +4 more
doaj   +1 more source

Quality Characteristics of Cookies Made with Red Rice Flour Composite Flour

Akademik Gıda
Red rice flour (RRF) is renowned for its nutritional richness, particularly in terms of total dietary fiber and essential minerals. This flour is derived from red rice, a variety of rice known for its distinctive red husk and bran layer. The study aimed to identify the best formulation through sensory evaluation, determine nutritional composition ...
Leong Kar Yee, Syaidahtull Naseha Ibrahim, Macdalyna Esther Ronie, Ahmad Hazim Abdul Aziz, Rovin Kobun, Wolyna Pindi, Jumardi Roslan, Norazlina Md Ridhwan, Nicky Rahmana Putra, Hasmadi Mamat   +9 more
openaire   +1 more source

Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour

Cogent Food & Agriculture, 2016
Unleavened flat bread (chapatti) was prepared from wheat–pulse composite flours wherein wheat flour was replaced from 5–20% by kidney bean and black gram flours.
Idrees Ahmed Wani, Dalbir Singh Sogi, Paras Sharma, Balmeet Singh Gill   +3 more
doaj   +1 more source