Results 41 to 50 of about 904 (171)

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Effect of Modified Starch on Boiling Resistance of Rice Dumpling(变性淀粉对汤圆耐煮性的影响) [PDF]

Shipin kexue jishu xuebao, 2020
In order to solve the problem of poor cooking resistance of quick-frozen rice dumpling, different types of cassava-based modified starch were blended with glutinous rice flour, and fresh rice dumpling and quick-frozen rice dumpling were taken as research
MAO Huijia(毛慧佳), LIU Yue(刘月), YAN Shu(闫舒), LEI Ningyu(雷宁宇), ZHANG Jiaqi(张甲奇), ZHOU Xingwu(周兴伍), LI Hongyan(李洪岩), WANG Jing(王静)   +7 more
doaj   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Antioxidant Activities, Physicochemical and Sensory Quality Attributes of Steam Milk Dodol Using Red Rice Flour

Jurnal Ilmu-Ilmu Peternakan
Red rice exhibits high antioxidant activities due to its significant levels of anthocyanins. Incorporating red rice into milk dodol production is expected to enhance product functionality.
Wahniyathi Hatta, Endah Murphi Ningrum, Farida Nur Yuliati, Sutomo Syawal   +3 more
doaj   +1 more source

Development and characterization of a nutritionally rich traditional fermented product aktori

Food Biomacromolecules, EarlyView.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley   +1 more source

A novel fermentation process for low salt shrimp paste based on microbial diversity and physicochemical properties analysis

Food Chemistry: X
This study investigated the changes in physicochemical properties and microbial diversity during the fermentation of low-salt shrimp paste with the addition of different carbon sources (glucose and glutinous rice flour). Notably, during fermentation, the
Meiqi Gu, Ting Li, Pinghui Pan, Aneth Massawe, Chuandong Fang, Chuanhai Tu, Zhiyu Liu, Bin Zhang   +7 more
doaj   +1 more source

Effect Of Substitution Of Black Glutinous Rice Flour On The Quality Of Baked Brownies

Jurnal Pendidikan Tata Boga dan Teknologi, 2021
The background of this research is the high value of wheat imports and increasing the use of local food ingredients, namely black glutinous rice flour in food processing. This study aims to analyze the effect of substitution of 30%, 40% and 50% black glutinous rice flour on the quality of baked brownies which include shape, color, aroma, texture and ...
Hanifah Indra Fansyukri, Wirnelis Syarif
openaire   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Optimization of Multi‐Millet Cookie Formulation Using Mixture Design and Their Physicochemical Characterization

Food Safety and Health, EarlyView.
Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar, Shashi Shekhar Mishra, Rekha Kaushik, Rahul Mehra, Shiv Kumar   +4 more
wiley   +1 more source

Unveiling the Proximate, Sensory, Microbial, And Shelf Life of Leavening Agent Modified Gluten-Free Cookies Formulated With Indigenous Nepalese Hill Grains

Nepal Journal of Biotechnology, 2023
The prevalence of gluten-related disorders has risen due to the increased consumption of bakery products made from refined flour in recent decades. This study focused on employing indigenous hill grain flours, such as Taichung 176 rice flour, maize ...
Durga Pathak, Prakash Manandhar
doaj   +1 more source