Results 11 to 20 of about 917 (108)

Techno-Functional and Rheological Properties of Alternative Plant-Based Flours

Foods, 2023
The use of alternative vegetal sources is a proposed strategy to improve the diversity and quality of plant-based products on the market, currently led by soy and pea.
Celia Badia-Olmos, Laura Laguna, Claudia Mónika Haros, Amparo Tárrega   +3 more
doaj   +1 more source

Evaluating the efficacy of non-thermal microbial load reduction treatments of heat labile food components for in vitro fermentation experiments.

PLoS ONE, 2023
Increasingly, in vitro simulated colon fermentations are being used as a pre-clinical step to assess the impacts of foods and drugs on the gut microbiota in a cost-effective manner.
Andrew Paff, Darrell W Cockburn
doaj   +1 more source

Pulses-Fortified Ketchup: Insight into Rheological, Textural and LF NMR-Measured Properties

Applied Sciences, 2023
Tomato ketchup is one of the most popular foods eaten all over the world. To improve the texture of these sauces, modified starches are used most commonly. This may be negatively assessed by consumers.
Joanna Le Thanh-Blicharz, Jacek Lewandowicz, Patrycja Jankowska, Przemysław Łukasz Kowalczewski, Katarzyna Zając, Miroslava Kačániová, Hanna Maria Baranowska   +6 more
doaj   +1 more source

Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties

Food Chemistry Advances, 2023
Crackers are popular snacks that can include functional ingredients in order to make products of higher nutritional value. The effect of partial replacement of wheat flour with barley, grape seed, olive stone, lupin and chickpea flour (10–50%) on the ...
Konstantinos Giannoutsos, Achilleas Panagiotis Zalidis, Danai Ioanna Koukoumaki, George Menexes, Ioannis Mourtzinos, Dimitris Sarris, Konstantinos Gkatzionis   +6 more
doaj   +1 more source

Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate

Foods, 2022
The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean
Manu Pratap Gangola, Bharathi Raja Ramadoss, Sarita Jaiswal, Hrvoje Fabek, Mehmet Tulbek, Gerald Harvey Anderson, Ravindra N. Chibbar   +6 more
doaj   +1 more source

Modification in starch structure of soaked and germinated lentil seeds under various thermal processing methods, including conventional, microwave, and microwave-assisted techniques

Food Chemistry Advances, 2023
Adding lentil flours as an affordable and sustainable plant-based ingredient in food formulation plays vital role in promoting human health and reducing the environmental footprint of human diet.
Tahereh Najib, Mohamad Mehdi Heydari, Kaiyang Tu, Venkatesh Meda   +3 more
doaj   +1 more source

Determination of the mineral profile of raw and roasted lentil flour after addition to yogurt

NAJFNR, 2021
Introduction: Lentil (Lens culinaris) is a pulse largely consumed in the world, especially in Algeria. This legume can be consumed in different forms (pottage, soup), but also flour can be produced after roasting treatment of the lentils.
Farida Benmeziane-Derradji, Doha Aoufi, Nour El Houda Ayat, Lynda Djermoune-Arkoub   +3 more
doaj   +1 more source

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks

Foods, 2021
This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first ...
Nasibeh Y. Sinaki, Mustafa Tugrul Masatcioglu, Jitendra Paliwal, Filiz Koksel   +3 more
doaj   +1 more source

Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages

Frontiers in Animal Science, 2021
Reformulation approaches in the meat industry are required to promote nutritional improvement, health functionality, and reduce environmental impact. A relevant approach among these is to reduce the amount of meat in meat products.
Javier Mateo, Irma Caro, Seyedalireza Kasiayan, Bettit K. Salvá, Andrea Carhuallanqui, Daphne D. Ramos   +5 more
doaj   +1 more source

Physicochemical and pasting properties of unleavened wheat flat bread (Chapatti) as affected by addition of pulse flour

Cogent Food & Agriculture, 2016
Unleavened flat bread (chapatti) was prepared from wheat–pulse composite flours wherein wheat flour was replaced from 5–20% by kidney bean and black gram flours.
Idrees Ahmed Wani, Dalbir Singh Sogi, Paras Sharma, Balmeet Singh Gill   +3 more
doaj   +1 more source