Results 21 to 30 of about 3,471 (225)

Making briquette as fuel from rice husk waste and glutinous rice flour

IOP Conference Series: Earth and Environmental Science, 2021
Abstract Briquette is fuel energy produced from organic materials or agricultural waste (biomass) that is underutilized such as rice husk waste. In this research, briquettes will be made from a mixture of rice husk waste, sticky rice glue and PVAc glue.
M Ramadhini, D S Saputra, H Setiawan, J Nur, null Asmaidi   +4 more
openaire   +1 more source

Study on mixing design and freezing resistance optimization of glutinous rice balls

Shipin yu jixie, 2022
Objective: To improve the poor quality of glutinous rice balls during the freezing process. Methods: The appropriate addition amount of sweet potato starch and wheat starch was obtained through single factor experiment, and then the D-optimal mixture ...
LU Yi-bei, DU Tong-shen, MA Jun-hua, FAN Jiong, YANG Hua, YANG Liu-ming   +5 more
doaj   +1 more source

Production of glutinous rice flour from broken rice via ultrasonic assisted extraction of amylose [PDF]

Food Chemistry, 2016
In this study, a modified aqueous leaching method by complex formation of amylose with glycerol was employed for reducing the amylose content of starch in broken white rice to less than 2%, so that the resulting starch can be classified to that of glutinous rice flour.
Yohana Dwi Setyawati, Sitti Faika Ahsan, Lu Ki Ong, Felycia Edi Soetaredjo, Suryadi Ismadji, Yi-Hsu Ju   +5 more
openaire   +3 more sources

Simple precipitation method to reduce the particle size of glutinous rice flour: physicochemical evaluation

Materials Research Express, 2022
Submicron- and nano-sized starch can be employed as organic filler particles in composites. Starch with this size range can be used as an alternative filler for dental impression materials that are used to create an accurate replica or mold of the hard ...
Veni Takarini, Lia A T W Asri, Nina Djustiana, Bambang Kismono Hadi   +3 more
doaj   +1 more source

Physicochemical properties of mirchal glutinous rice flour based on soaking time

Korean Journal of Food Preservation, 2022
The physicochemical and structural characteristics of high­yield, tongil­type mirchal glutinous rice, Milyang 328 (hereafter referred to as mirchal), were compared to those of a set of well-characterized glutinous rice varieties i.e., baegokchal,
Gi-Un Seong, Ju-Won Kang, Sumin Cho, Youngho Kwon, So-Myeong Lee, Sais-Beul Lee, Jun-Hyeon Cho, Dong-Soo Park, Malshick Shin, Ji-Yoon Lee   +9 more
openaire   +1 more source

Gelatinization Characteristics of Rice Flour with Different Varieties and Particle Sizes and Their Effects on the Quality of Rice Cakes

Shipin gongye ke-ji, 2022
In order to study the effect of different varieties and particle sizes of rice flour on the quality of rice cakes, three varieties of japonica rice, indica rice and glutinous rice were selected to prepare 80, 100, 120 and 140 mesh rice flour respectively.
Fenglian CHEN, Guiyao SUN, Ran AN, Linlin LIU, Yinyuan HE, Jing FAN, Yang YANG, Yuning JI, Yinmei GUO, Na ZHANG   +9 more
doaj   +1 more source

Corn Wingko Processing Optimization Using Response Surface Methodology

International Journal on Food, Agriculture and Natural Resources, 2020
Wingko is semi-wet food from Indonesia made from grated coconut, glutinous rice flour, sugar and other additives that form a distinctive taste and aroma.
Jariyah Jariyah, Wicaksono L A, Septi N D   +2 more
doaj   +1 more source

Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans. [PDF]

Food Sci Nutr
AbstractThis study blended five types of beans—florid kidney bean, red adzuki bean, chickpea, black bean, and white kidney bean—with glutinous rice flour (GRF) to create a synergistic heat–moisture treatment (HMT). We investigated the effects of this combination on the digestibility of the glutinous rice mixture and the quality of sweet dumplings.
Qiangqiang S, Xuhua L, Rong Y, Junying W, Liping Y, Qiyun D, Ligong Z.   +6 more
europepmc   +4 more sources

The Effect of Substitution Glutinous Rice Flour With Bogortaro Tubers Flour (Colocasia esculenta L Schoott) on Quality of Milk Sweet Pastry Viewed From Physical Qualities and Chemical Qualities

Jurnal Ilmu dan Teknologi Hasil Ternak, 2017
The purpose of this research was to determine the effect of substitution glutinous rice flour with Bogor tuber taroflour towards the best substitution improving the quality of end products which included physical quality (texture) and chemical qualities (
Agus Triawan, Purwadi Purwadi, Lilik Eka Radiati   +2 more
doaj   +1 more source

Sorghum (Sorghum Bicolor) Entrepreneurship Products: Chemical Quality Analysis

IJEBD (International Journal of Entrepreneurship and Business Development), 2022
Purpose: The study aims to find to determine the effect of the proportion of sorghum flour: glutinous rice flour and types of sugar on the quality of sorghum dodol products Design/methodology/approach: This study used a factorial randomized block ...
Ami Silvia Rusydah, Endang Noerhartati, Tri Rahayuningsih   +2 more
doaj   +1 more source