Results 91 to 100 of about 23,248 (160)

Development of noodles prepared by partial supplementation with Taiwan Oolong banana and evaluation of their physicochemical characteristics

Heliyon
The physicochemical characteristics of noodles prepared using Taiwan Oolong banana were evaluated. To prepare noodles, wheat flour was partially substituted with Oolong banana flour (OBF) in different levels (0, 2.5, 0.5, 7.5 and 10 %).
Shu Chen Hsu, Chin Fu Chou
doaj   +1 more source

Pengaruh Kandungan Amilosa Terhadap Karakteristik Fisik Dan Organoleptik Nasi Instan [PDF]

, 2015
Amilosa dan amilopektin merupakan komponen utama penyusun pati. Komasi, sehingga pengaruh kedua komponen tersebut menarik untuk dipelajamilosa dari tiga varietas padi dalam produksi nasi instan. Hasil penelitianerbeda nyata dengan waktu rehidrasi (p<0.
herawati, H. (heti), luna, P. (prima), prianto, A. B. (aditya), widowati, S. (sri)   +3 more
core   +1 more source

KONZO : the IBRO Africa Regional Committee (ARC) organizes its first Global Advocacy Workshop for Neuroscience in Kinshasa [PDF]

, 2014
Neurological diseases such as epilepsy, konzo, or neurolathyrism are not well understood or even accepted as major causes of disability. It is important that the public – from parents and children to politicians and policymakers – be informed about the ...
Diasolua Ngudi, Delphin
core  

Development and characterization of gluten-free noodles from whole rice flour and green banana flour

Journal of Agroalimentary Processes and Technologies
The food industry is constantly seeking to identify and valorise new natural and sustainable sources, such as plant powders and unconventional flours, as alternatives to traditional flours. The objective of this study was to evaluate the nutritional potential of green banana flour (GBF) to develop and optimize a gluten-free noodle assortment with ...
Daniela Stoin, Ruth Gal, Călin Jianu, Mariana-Atena Poiana, Ersilia Alexa, Ariana Bianca Velciov, Diana Moigradean   +6 more
openaire   +1 more source

Integrating green banana and cauliflower into whole wheat pasta: Approaches to enhance nutritional benefits while maintaining quality

Food Chemistry Advances
This study aimed to formulate whole wheat flour (WWF) pasta fortified by several flour varieties like green banana flour (GBF), cauliflower powder (CF), onion powder (OP) and garlic powder (GP).
Shariful Islam, Md. Faridul Islam, Mohammad Nazrul Islam Bhuiyan, Khurshida Jahan Tisa, Amena Kibria, Md. Habibur Rahman Bhuiyan, Md. Jaynal Abedin, Abu Tareq Mohammad Abdullah, Md. Alamgir Kabir, Md. Abdus Satter Miah   +9 more
doaj   +1 more source

KARAKTERISTIK COOKIES KAYA SERAT BERBAHAN BAKU CAMPURAN MOCAF, TEPUNG TEMPE TELUR, TEPUNG KACANG HIJAU DAN TEPUNG PISANG NANGKA [PDF]

, 2016
Ketersediaan pangan lokal di Indonesia yang beragam, dapat dimanfaatkan sebagai pengganti bahan makanan dari tepung terigu. Pangan lokal mengandung zat-zat yang mempunyai efek fungsional bagi tubuh salah satunya yaitu serat, yang baik untuk pencernaan ...
GARNIS, MARIASINA
core   +1 more source

Sensory and nutritional evaluation of beverages developed using malted ragi (Eleusine coracana) [PDF]

, 2018
Five milk based beverages were developed by supplementing malted ragi and were organoleptically evaluated for sensory attributes by semi-trained panel of 10 judges.
Bansal, Megha, Kaur, Navjot
core   +2 more sources

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

Foods
The development of analog rice, apart from being an effort to diversify food, also has the potential to be developed as a functional food to fulfill the nutrients needed by a community.
Meta Mahendradatta, Esra Assa, Jumriah Langkong, Abu Bakar Tawali, Dwi Ghina Nadhifa   +4 more
doaj   +1 more source

Efeito da biomassa de banana verde em substituição à gordura e redução de açúcar na qualidade de bolo [PDF]

, 2017
Dissertação (mestrado)—Universidade de Brasília, Faculdade de Ciências da Saúde, Departamento de Nutrição, Programa de Pós-Graduação em Nutrição Humana, 2017.Texto parcialmente liberado pelo autor. Conteúdo restrito: Capítulos 3.
Souza, Naara Caroline Oliveira de
core  

Exploring the nutritional, physicochemical and hypoglycemic properties of green banana flours from unexploited banana cultivars of southern India

Sustainable Food Technology
Herein, we investigate raw banana flours derived from unexploited cultivars in Southern India, focusing on their nutritional profile, physicochemical characteristics, and hypoglycemic effects. The findings show that the flours are promising functional foods, providing nutrition and health benefits.
V. S. Shini, Abraham Billu, Abhijith Suvachan, P. Nisha   +3 more
openaire   +2 more sources