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ANALYSIS OF CONSUMER ATTITUDES TOWARD NEW FRIED FOOD PREPARED FROM COWPEA FLOUR
American consumers are exposed to thousands of new food products on supermarket shelves each year. For new products, such as akara products, it is crucial to determine consumer preferences and buying intentions.
Resurreccion, Anna V.A. +2 more
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Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Food Chemistry International, EarlyView.(A) Mount number, (B) mount latency, (C) intromission number, and (D) intromission latency are the parameters of sexual behavior. Met = metformin. D100 = 100 Donkwa. D90G10 = 90% Donkwa + 10% Goron‐Tula. D85G15 = 85% Donkwa + 15% Goron‐Tula. D80G20 = 80% Donkwa + 20% Goron‐Tula. The mean ± standard error of the mean (SEM) expressed the results. *Values
O. T. Mamukuyomi +2 more
wiley +1 more source
Effects of chestnut flour on cookie quality
, 2011 Effects of chestnut flour addition (10, 20 and 30%) on cookie quality were investigated. Three chestnut samples (Aydin, Kutahya, Bursa) were used. Chestnut flours were produced by two different methods (boiled and oven-dried: BOD-CF and freeze-dried: FD ...
Dündar, A. +3 more
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Using the choice-based conjoint analysis and self explicated approach, I elicited South Korean millers’ preference and willingness to pay for the quality characteristics of hard white wheat that is used in producing all-purpose flour.
Henneberry, Shida Rastegari +1 more
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Possibilities of using acorn flour in products Based on flour
, 2016 Oaks (Quercus spp.) are widespread species of temperate zone of the northern hemisphere including Europe, North Africa, Middle East, Asia and North America. Acorns, the fruit of the oak, have been used in human nutrition for thousands of years and more
Koceva Komlnić, Daliborka +2 more
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Food Chemistry International, EarlyView.The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu +6 more
wiley +1 more source
Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
Bulletin, Husler\u27s Flour, Utah Bill Posting Company
, 1908 Image shows a billboard for Husler\u27s Flour, "the foundation of a great city."Image included in both the Shipler and the Classified photograph ...
Shipler Commercial Photographers; Shipler, Harry
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Carbohydrate structural analysis of wheat flour arabinogalactan protein
, 2010 The water-extractable arabinogalactan protein (AGP) was isolated from bread wheat flour (Triticum aestivum L. variety Cadenza) and the structure of the arabinogalactan (AG) carbohydrate component was studied.
Alison Lovegrove +21 more
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