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Techno-Functional and Rheological Properties of Alternative Plant-Based Flours

Foods, 2023
The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea.
Celia Badia-Olmos, Laura Laguna, Claudia Mónika Haros, Amparo Tárrega   +3 more
doaj   +3 more sources

Proximate, Physicochemical, Techno-Functional and Antioxidant Properties of Three Edible Insect (Gonimbrasia belina, Hermetia illucens and Macrotermes subhylanus) Flours [PDF]

Foods, 2022
In this study, edible insect flours from Gonimbrasia belina (Mashonzha), Hermetia illucens (black soldier fly larvae) and Macrotermes subhylanus (Madzhulu) were prepared and assessed in terms of proximal, physicochemical, techno-functional and ...
Nthabeleng Vanqa, Vusi Vincent Mshayisa, Moses Basitere   +2 more
doaj   +3 more sources

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

Foods, 2022
Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre, minerals, and micronutrients. Fermentation is one of the oldest methods of food processing, and it has been used to ferment cereal grains such as finger millet
Masala Mudau, Shonisani Eugenia Ramashia, Mpho Edward Mashau   +2 more
doaj   +3 more sources

Nutritional and Functional Properties of Gluten-Free Flours

Applied Sciences, 2021
This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties.
Alina Culetu, Iulia Elena Susman, Denisa Eglantina Duta, Nastasia Belc   +3 more
doaj   +3 more sources

Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours [PDF]

LWT - Food Science and Technology, 2020
Most of gluten free (GF) bakery products available on the market are made by a restricted number of grains. Flours and starches from rice and maize are mainly used.
Nicola Condelli, Marisa Carmela Caruso, Alessandra Marti   +2 more
exaly   +3 more sources

Impact of functional flours from pineapple by-products on human intestinal microbiota

Journal of Functional Foods, 2020
Solid fractions from pineapple stems and peels are constituted by structural carbohydrates coupled with dietary fibre, simple sugars, but also vitamins and polyphenols, which together can have potential effects on human health. The present studies report
Sara Silva, Pintado M, José Teixeira
exaly   +2 more sources

Nutritional, Techno-Functional and Structural Properties of Black Soldier Fly (Hermetia illucens) Larvae Flours and Protein Concentrates

Foods, 2022
Due to their protein content and balanced amino acid profile, edible insects have been described as an excellent alternative protein source to combat malnutrition.
Vusi Vincent Mshayisa, Jessy Van Wyk, Bongisiwe Zozo   +2 more
doaj   +2 more sources

Effect of roasting treatment on functional and antioxidant properties of chia seed flours

NFS Journal, 2020
In this study, the effect of temperature (160–180 °C) and time (15–35 min) on functional properties, antioxidant activity, total phenolic content, the fatty acid composition of chia seed (Salvia hispanica L) flours were evaluated. Results showed roasting
Mahrokh Hatamian, Mohammad Noshad, Saman Abdanan-Mehdizadeh, Hassan Barzegar   +3 more
doaj   +2 more sources

Evaluating the Effect of Thermal Treatment on Phenolic Compounds in Functional Flours Using Vis–NIR–SWIR Spectroscopy: A Machine Learning Approach

Foods
Functional flours, high in bioactive compounds, have garnered increasing attention, driven by consumer demand for alternative ingredients and the nutritional limitations of wheat flour.
Achilleas Panagiotis Zalidis, Nikolaos Tsakiridis, George Zalidis, Ioannis Mourtzinos, Konstantinos Gkatzionis   +4 more
doaj   +2 more sources

Effect of bleaching and variety on the physico-chemical, functional and rheological properties of three new Irish potatoes (Cipira, Pamela and Dosa) flours grown in the locality of Dschang (West region of Cameroon)

Heliyon, 2019
Enzymatic browning, which usually occurs during irish potato tuber processing, causes deterioration in the nutritional, functional, physical and acceptability quality of the products derived from this matrix.
Julie Mathilde Klang, Stephano Tambo Tene, Leonie Gaytane Nguemguo Kalamo, Gires Teboukeu Boungo, Serge Cyrille Ndomou Houketchang, Hermann Arantes Kohole Foffe, Hilaire Macaire Womeni   +6 more
doaj   +2 more sources