Results 21 to 30 of about 904 (171)

Characteristics Analysis of Different Glutinous Rice Flour and Its Influence on Freezing Point Temperature

Shipin gongye ke-ji, 2022
In order to the main influence factors of glutinous rice farinographical properties on freezing point temperature, 25 representative glutinous rice flours in practical applications were used as test materials, and the physical and chemical properties of ...
Zhen LI, Jingjing LIANG, Yang AN, Zhongmin HUANG, Zhilu AI   +4 more
doaj   +1 more source

Effects of Heat-moisture Treatment on Glycemic Index and Relevant Indexes of Glutinous Rice Flour

Shipin gongye ke-ji, 2023
In this study, the heat-moisture treatment was used to decrease the glycemic index (GI) value of glutinous rice flour, and then relevant indexes were compared with those of other treatments.
Dongxu WANG, Meiling GUO, Yirui LIU, Yu GUO, Hua YE, Yuanxin GUO   +5 more
doaj   +1 more source

Effects of Jasmine Rice Flour, Glutinous Rice Flour, and Potato Flour on Gluten-Free Coffee Biscuit Quality

Journal of Culinary Science & Technology, 2022
Cette étude a étudié les effets de la farine de riz au jasmin, de la farine de riz gluant et de la farine de pomme de terre sur les propriétés physiques, sensorielles et l'acceptation des biscuits par les consommateurs. Les biscuits ont été fabriqués en utilisant des ratios variables de farine de riz au jasmin : farine de riz gluant : farine de pomme ...
Rossaporn Jiamjariyatam, Sukhumaporn Krajangsang, Wanlapa Lorliam   +2 more
openaire   +1 more source

Centrifugation effect on size distribution of organic dental filler made from glutinous rice flour

Padjadjaran Journal of Dentistry, 2022
Introduction: Organic fillers made from the green-synthesis process can be utilized in dental treatment due to their non-toxic characteristic of the oral environment.
Veni Takarini, Lia Amelia Tresna Wulan Asri, Nina Djustiana, Bambang Kismono Hadi   +3 more
doaj   +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

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

Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field

Foods, 2021
Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows potential to improve food quality and to maintain stability. Glutinous rice is composed mainly of amylopectin and has low amylose content. This study investigated the
Shuang Qiu, Alireza Abbaspourrad, Olga I. Padilla-Zakour   +2 more
doaj   +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

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