Results 61 to 70 of about 3,471 (225)

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Influence of Clitoria ternatea Flower Extract on the In Vitro Enzymatic Digestibility of Starch and Its Application in Bread

Foods, 2018
This study aimed to assess the effect of the Clitoria ternatea L. flower extract (CTE), on the inhibition of pancreatic α-amylase, in vitro starch hydrolysis, and predicted the glycemic index of different type of flours including potato, cassava ...
Charoonsri Chusak, Christiani Jeyakumar Henry, Praew Chantarasinlapin, Varanya Techasukthavorn, Sirichai Adisakwattana   +4 more
doaj   +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

Pengaruh Substitusi Pati Ganyong (Canna edulis ker) terhadap Tekstur, Komposisi Proksimat dan Daya Terima pada Pembuatan Dodol [PDF]

, 2016
Dodol is one of Indonesian food made from glutinous rice flour, coconut milk and sugar. Canna strach can be used as a substitute material of glutinous rice flour in making dodol.
, Dwi Sarbini, S.ST., M.Kes, , Rusdin Rauf, S.TP., MP, Nadia, Izzatun   +2 more
core  

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Pengaruh Jenis Tepung dan Pengolahan Ikan Terhadap Mutu Tepung Sala Lauk

JLI: Jurnal Litbang Industri, 2011
Sala lauk is a specific food of Pariaman City of West Sumatera which is made from rice flour, fish, chilli and other spices, then mixed together, cooked with low heat until smooth. The dough was formed into small balls and then fried. It is now available
Kamsina Kamsina, Inda Three Anova
doaj   +1 more source

PROFIL GELATINISASI DAN KOMPONEN ANTIOKSIDAN TEPUNG KETAN HITAM TERMODIFIKASI DENGAN ANNEALING

Jurnal Teknologi dan Industri Pangan, 2020
This research aims to study and characterize the effect of the annealing conditions (temperature and heating duration) on the gelatinization profile and antioxidant components of annealing-modified black glutinous rice flour (ABGRF). This experiment used
Riezka Zuhriatika Rasyda, Tjahja Muhandri, Slamet Budijanto   +2 more
doaj   +1 more source

Characterization of a partially purified carom (Trachyspermum ammi) extract and its influence on starch functionality and digestibility : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology (MFoodTech) at Massey University (Manawatu Campus), New Zealand [PDF]

, 2016
The interactions between starches and the components in spices and herbs have been poorly studied so far. This study investigated the preliminary effects of thirty-six different spices and herbs on pasting properties of rice starch.
Kumar, Ramesh
core  

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Suppression of Pancreatin-Induced Digestion of Starch in Starch Granules by Starch/Fatty Acid and Starch/Flavonoid Complexes in Retrograding Rice Flour

Foods, 2018
Adzuki beans are used to prepare foods with glutinous and non-glutinous rice in Japan, and adzuki bean pigments are able to color rice starch a purplish red.
Sachiko Hirota, Umeo Takahama
doaj   +1 more source