Results 41 to 50 of about 17,866 (161)

Legislative frameworks for corn flour and maize meal fortification [PDF]

Annals of the New York Academy of Sciences, 2014
Corn flour and maize meal fortification can benefit the consumer when the added nutrient contents are in amounts appropriate to address nutrient gaps. Legislative instruments (standards and regulations) are needed to provide guidance to the producers and food control authorities.
Phillip, Makhumula, Omar, Dary, Monica, Guamuch, Carol, Tom, Ronald, Afidra, Zo, Rambeloson   +5 more
openaire   +2 more sources

Making Cheese Sticks from Tapioca Flour Substitution with Corn Flour

Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA), 2022
Penelitian ini bertujuan untuk mengetahui nilai kadar air dan kadar abu, serta mengetahui uji organoleptik terhadap produk cheese stick dengan penambahan tepung jagung. Metode yang digunakan dalam penelitian ini adalah pencampuran semua bahan, tepung tapioka 25%, 50%, 75% dan tepung jagung 75%, 50%, 25%, pengulenan adonan, giling hingga tipis ...
openaire   +1 more source

Studies on the Preparation of Aglutenic Foam Type of Pastry Product Using Different Flour Combinations

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2014
The study aimed to obtain a mechanically loose gluten free pastry (leaf roulade) by using gluten-free flour: corn flour and rice flour and cornstarch. The samples obtained were compared with a control sample of only wheat flour.
Simona Man, Adriana Păucean, Muste Sevastiţa, Anamaria Pop   +3 more
doaj   +1 more source

THE EFFECTS OF CORN FLOUR WITH TEMPEH FLOUR SUPPLEMENTATION FEEDING IN DIABETES MELLITUS WISTAR RATS TOWARD BLOOD GLUCOSE LEVEL

Jurnal Ilmiah Kedokteran Wijaya Kusuma, 2017
Background: Diabetes mellitus (DM) is metabolic disorder syndrome characterized by hyperglycemia due to deficiency of insulin secretion. Patients of diabetic patients increases each year, so it needs proper handling.
Fatifa Asmarani, Bambang Wirjatmadi, Merryana Adriani   +2 more
doaj  

Effects of lactic acid bacteria fermentation modification on the processing properties of whole grain corn flour

Shipin yu jixie
ObjectiveThis experiment aims to modify extruded whole corn flour through lactic acid bacteria fermentation to investigate its impact on the processing properties of dough.MethodsSingle-factor experiments are conducted using fermentation temperature ...
LIU Ji, ZHANG Hongyan, ZHAO Qiyuan, REN Jian, DONG Qiang   +4 more
doaj   +1 more source

Pengaruh pemberian tepung biji durian sebagai subtitusi jagung dalam pakan ayam petelur terhadap rasio heterofil-limfosit dan produksi telur

Jurnal Ilmu-Ilmu Peternakan, 2019
The aim of this study was to determine the effect of feeding durian seed flour as corn substitution on heterophyl/lymphocyte (H/L) ratio and hen day production (HDP). Experimental animals were 120 birds of laying hens allocated into for 4 treatments with
Khoirun Nissa, Fajar Wahyono, Nyoman Suthama   +2 more
doaj   +1 more source

HUBUNGAN ANTARA WAKTU FERMENTASI GRITS JAGUNG DENGAN SIFAT GELATINISASI TEPUNG JAGUNG PUTIH YANG DIPENGARUHI UKURAN PARTIKEL [Relationship between Fermentation Time of Corn Grits and Gelatinization Properties of White Corn Flour Influenced by Particle

Jurnal Teknologi dan Industri Pangan, 2010
The uses of white corn in Indonesia’s food industries are still limited. To explore the potential uses, evaluation of functional properties of white corn flour is needed. The objective of this study was to evaluate the gelatinization properties of white
Nur Aini ., Purwiyatno Hariyadi, Tien R. Muchtadi, Nuri Andarwulan   +3 more
doaj  

KARAKTERISTIK FISIKOKIMIA TORTILLA DARI TEPUNG JAGUNG TAMBIN, TEPUNG SAGU DAN TEPUNG UDANG REBON

Jurnal Teknologi Pangan
Tambin corn is a corn variety that is widely cultivated in Madura island and has relatively high starch and beta-carotene content compared to other varieties.
Rosida Rosida, Jariyah Jariyah, Shelly Panca Oktalydia   +2 more
doaj   +1 more source

KAJIAN PENGARUH PENGUKUSAN BERTEKANAN (STEAM PRESSURE TREATMENT) TERHADAP SIFAT FISIKOKIMIA TEPUNG JAGUNG [Study of The Effects of Steam Pressure Treatment on The Physicochemical Properties of Corn Flour]

Jurnal Teknologi dan Industri Pangan, 2012
The objectives of this research were to study the effects of steam pressure treatments on the physicochemical properties of corn flour and to apply the corn flour for cookies production. The research was conducted in three stages.
Siti Khomsatin, . Sugiyono, Bambang Haryanto   +2 more
doaj   +2 more sources

HUBUNGAN ANTARA WAKTU FERMENTASI GRITS JAGUNG DENGAN SIFAT GELATINISASI TEPUNG JAGUNG PUTIH YANG DIPENGARUHI UKURAN PARTIKEL [Relationship between Fermentation Time of Corn Grits and Gelatinization Properties of White Corn Flour Influenced by Particle Size]

Jurnal Teknologi dan Industri Pangan, 2010
The uses of white corn in Indonesia’s food industries are still limited. To explore the potential uses, evaluation of functional properties of white corn flour is needed.
Tien R. Muchtadi 2), Nuri Andarwulan 2,3), Nur Aini 1)*, Purwiyatno Hariyadi 2,3)   +3 more
doaj