Results 31 to 40 of about 3,303 (174)

Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications

Foods, 2023
Triticale-based biscuits were formulated with increasing substitution levels (i.e., 0, 25, 50, 75, and 100% w/w) of malted triticale flour (MTF). The products were analyzed for technological and nutritional characteristics, including the evaluation of the in vitro starch digestion. The results indicated that the substitution of triticale flour with MTF
Isabella Piazza, Paola Carnevali, Nadia Faccini, Marina Baronchelli, Valeria Terzi, Caterina Morcia, Roberta Ghizzoni, Vania Patrone, Lorenzo Morelli, Mariasole Cervini, Gianluca Giuberti   +10 more
openaire   +4 more sources

Effects of fermentation and malt addition on the physicochemical properties of cereal based complementary foods in Ethiopia

Heliyon, 2020
Complementary foods (CFs) in Ethiopia are characterised by bulkiness, and poor nutrient density as these foods are primarily made of starchy staples. Meanwhile, several modification techniques are available to improve the quality of the starch-based CFs.
Sirawdink Fikreyesus Forsido, Alemgena Ayana Hordofa, Abebe Ayelign, Tefera Belachew, Oliver Hensel   +4 more
doaj   +1 more source

Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads

Frontiers in Sustainable Food Systems, 2023
IntroductionFlours from cereal grains have the potential to be used in the production of bakery products, especially breads, and the addition of other non–wheat plant materials in the form of flours, extracts and malts has always been the area of ...
Jawed Aslam, Ashiq Hussain, Ashiq Hussain, Ghulam Mueen Ud-Din, Tusneem Kausar, Tahira Siddique, Khurram Kabir, Faiza Iftikhar Gorsi, Haseeb Haroon, Rizwan Nisar, Saima Noreen, João Miguel Rocha, João Miguel Rocha, João Miguel Rocha, Fatih Ozogul, Fatih Ozogul, Tuba Esatbeyoglu, Sameh A. Korma, Sameh A. Korma   +18 more
doaj   +1 more source

Malting and fermentation effects on antinutritional components and functional characteristics of sorghum flour [PDF]

Food Science & Nutrition, 2017
AbstractThe research was aimed to observe the effect of malting and fermentation on antinutritional component and functional characteristics of sorghum flour. For whole sorghum flour, cleaned sorghum grain was milled to pass through 40 mesh sieve. For malting, cleaned sorghum grain was steeped in 0.2% calcium hydroxide solution for 24 hr and then ...
Pravin Ojha, Roshan Adhikari, Roman Karki, Achyut Mishra, Ujjwol Subedi, Tika Bahadur Karki   +5 more
openaire   +2 more sources

Features of obtaining malt with use of aqueous solutions of organic acids

Harčova Nauka ì Tehnologìâ, 2017
Recently, the traditional formulations of essential food products are actively including malt – a valuable dietary product rich in extractives and hydrolytic enzymes, obtained by germination in artificially created conditions.
O. Pivovarov, O. Kovaliova, T. Khromenko, Z. Shuliakevych   +3 more
doaj   +1 more source

Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

Agronomy, 2021
Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes can be used to increase enzymatic activity, giving superior final product characteristics at ...
Denisa Atudorei, Mădălina Ungureanu-Iuga, Georgiana Gabriela Codină, Silvia Mironeasa   +3 more
doaj   +1 more source

Resistant Starch Dynamics in Whole‐Grain Cereals: How Processing and Macromolecular Interactions Shape Quality and Physiological Responses

AgriFood: Journal of Agricultural Products for Food, EarlyView.
This review explores how processing and macromolecular interactions shape resistant starch dynamics in whole‐grain cereals. It highlights how these transformations influence nutritional quality, digestion kinetics, and product properties, offering insights for designing stable health‐oriented whole‐grain foods with optimized functional benefits ...
Yuewen Tan, Wenjie Zhu, Jingxin Li, Yingchao Wang, Ruge Cao   +4 more
wiley   +1 more source

Traceability of Agri‐Food Products: The Key to Conscious Trade

Agribusiness, EarlyView.
ABSTRACT Globalization and growing concerns about sustainability have led to improvements in product traceability, quality, and sustainability. Traceability contributes to environmental protection and supports sustainable development by fostering transparency in agricultural practices and encouraging the responsible use of resources.
Scarlett Queen Almeida Bispo, Fernanda Aparecida Silva, Michelle Márcia Viana Martins, Marcelo José Braga Nonnenberg, Ruan da Silva Vianna, Carla Cristina Passos Cruz   +5 more
wiley   +1 more source

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, EarlyView.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Effect of Incorporation of Malted Sorghum Flour on Quality of Biscuit

Sunsari Technical College Journal, 2016
Sorghum (S. bicolor) collected from Dhankuta district was used for malting. Sorghum was steeped for 12 hours at Relative humidity of 70±5% and germinated at room temperature (28±3°C) with repeated change of water at interval of every 8 hours for 2, 3,4,5,6 and 7 days. The germinated samples of each day were taken for kilning at the temperature scenario
Dev Raj Acharya, Nischal Adhikari
openaire   +2 more sources