Results 31 to 40 of about 8,569,699 (282)
Variations in functional properties of different melon seed flours.
, 2023 Variations in functional properties of different melon seed flours.
Katarzyna Leicht (15453561) +8 more
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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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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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Functional and physicochemical properties of flours of six Mucuna species [PDF]
, 2011 Legume flours were prepared from six species of mucuna bean, M. Veracruz mottle, M. rajada, M. cochinchinensis, M. deerigeana, M. pruriens and M. veracruz white.
Oshodi, AA, Adeyemi, IA, Adebowale, YA
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Proximate, Chemical and Functional Properties of Wheat, Soy and Moringa Leaf Composite Flours
, 2021 The study presents the effect of utilizing wheat, soy and moringa leaf flour and quality analysis of the flour. The composite flour was prepared using refined wheat flour, soy flour and moringa leaf flour.
Tivde Benedict Verem +4 more
semanticscholar +1 more source
EVALUATION OF FUNCTIONAL AND SENSORY QUALITIES OF COOKIES FROM COCOYAM-WHEAT COMPOSITE FLOURS FOR UTILIZATION [PDF]
, 2020 Cookies were produced from blends of fermented and unfermented cocoyam-wheat composite flours at 0; 25; 50; 75 and 100 percentage inclusion levels respectively and functional properties of the flour blends and the sensory quality of the cookies ...
Nwadili, V.U.
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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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