Results 11 to 20 of about 6,011 (263)
Food Chemistry Advances, 2023 The aim of this study was to formulate infant flours using plantain, cashew nut, sesame and soya bean as raw materials. To achieve this objective, plantains were precooked, cashew nut and sesame grains were roasted, soya bean was soaked, dried, roasted ...
Wilfred Ngaha Damndja +3 more
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INVESTIGATION OF THE FUNCTIONAL PROPERTIES OF WAXI WHEAT FLOUR
Food Science and Technology, 2023 The results of the research on the functional properties of waxy wheat flour, obtained from the spring waxy wheat grain of the Biskvitna variety, adapted for agro-climatic conditions of the Kharkiv region, in comparison with white wheat flour, are presented.
A. Zaparenko +4 more
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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 +6 more
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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 +3 more
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Heliyon, 2023 C. gladiata and M. pruriens are underutilized legumes available in Sri Lanka. The physicochemical and functional properties of germinated and non-germinated flours from these two legumes were investigated. Protein contents of the flours of C.
H.A.C.O. Hettiarachchi +1 more
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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 +3 more
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The evaluation of nutritional composition and functional and pasting properties of wheat flour-coconut flour blends [PDF]
Croatian journal of food science and technology, 2019 The feasibility of partially replacing wheat flour with coconut flour in baked products was investigated. Matured coconut (Cocos nucifera) endocarp was grated for the extraction of milk, dried, milled,and pulverized. Five blends of composite flour were prepared by combining wheat flour with 10% to 50% of partially defatted coconut flour,respectively ...
Folasade Maria Makinde +1 more
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Scientific Reports, 2021 In this research, two common apple seed cultivars Viz: ‘Golden Delicious’ (GD) and ‘Red Delicious’ (RD) of Northern Himalayan region were characterized for physical, techno-functional, microstructure, thermal, and rheological properties.
Mehnaza Manzoor +2 more
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Food Research, 2020 In order to yield influential information on the most recommended use of BGF, which so far still questioned, this preliminary study was aimed to investigate the physicochemical and functional properties of mixed flour of BGF and wheat flour (WF). A total of nine mixtures of WF: BGF of (90%:10%; 80%:20%; 70%:30%; 40%:60%; 50%:50%; 40%:60%; 30%:70%; 20 ...
M.N.G. Amin +7 more
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Study of chemical compositions, color carameters, and functional properties of fenugreek flour and their comparision with those of soy flour [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2013 At the present research, the differences between proximate chemical composition, color parameters, and functional properties of “Fenugreek” and “Soy” flours were studied. Also the effect of pH changes on protein solubility, foaming capacity and stability,
Samira Feyzi +3 more
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