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Elaboration of the Recipe of the Fermented Milk Dessert for Child Food [PDF]
, 2017 Using the tabular processor MS Excel 2007 there was elaborated the recipe of the fermented milk dessert for child food. The recipe of this dessert consists of (mass.
Atanasova, V. (Vita) +3 more
core +2 more sources
Flours from Swedish pulses: Effects of treatment on functional properties and nutrient content [PDF]
Food Science & Nutrition, 2019 AbstractDespite the high nutritional profile in pulses, pulse consumption in Sweden is still low. However, the recent increase in consumption of sustainable and locally produced food in Sweden is driving demand for a versatile, functional pulse‐based ingredient that can be incorporated into different food products.
Ferawati Ferawati +2 more
openaire +5 more sources
Pea and lentil flour quality as affected by roller milling configuration
Legume Science, 2021 This study examined the effects of roller mill configuration on pulse flour quality. Dehulled yellow pea and green lentil were ground to flour using a laboratory roller mill characterized by its flexibility to control particle size reduction while ...
Jean‐Charles Motte +4 more
doaj +1 more source
Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review
Foods, 2021 Legumes have been consumed since ancient times all over the world due to their easy cultivation and availability as a low-cost food. Nowadays, it is well known that pulses are also a good source of bioactive phytochemicals that play an important role in ...
Mercedes M. Pedrosa +2 more
doaj +1 more source
Effect of Partial Substitution of Wheat Flour by Processed (Germinated, Toasted, Cooked) Chickpea on Bread Quality [PDF]
, 2016 The effect of partial substitution of wheat flour with either raw and processed chickpea (germinated, toasted and cooked) flour at different levels (10 and 20%) on pasting properties of composite flours and on physical and nutritional parameters of the ...
Durá, Ángela +3 more
core +1 more source
Comparison of properties of raw pulse flours with those of jet-cooked, drum-dried flours
LWT, 2018 Abstract The properties of whole bean flours of navy, pinto, and black beans and chickpeas were compared with those of flours that had been passed through a steam jet cooker and drum dried. Analysis of structure, particle size, color, solubility, pasting characteristics, dietary fiber, oligosaccharides, and protein digestibility revealed differences ...
Frederick C. Felker +4 more
openaire +1 more source
Journal of Agriculture and Food Research, 2019 The rheological behavior of gluten-free flour dispersions from four pulse market classes, including great northern, navy, red kidney (Phaseolus vulgaris L.), and garbanzo beans (Cicer arietinum) were evaluated and compared to soft wheat as a gluten ...
Hollman Motta Romero, Yue Zhang
doaj +1 more source
Plant Phenome Journal, 2023 Pulse crops are a rich source of resistant starch (RS) (5–7 g/100 g), a prebiotic carbohydrate that promotes gut health. The standard method to measure total starch (TS) and RS is through enzymatic assay; however, this is both time consuming and ...
Nathan Johnson +5 more
doaj +1 more source
Value Added of Resistant Starch Maize-Based Matrices in Breadmaking: Nutritional and Functional Assessment [PDF]
, 2016 The ability of white (W) and yellow (Y) maize flour as basic ingredients to make nutritious and healthy breads meeting functional and sensory standards is investigated.
Ancarani, Denise +2 more
core +1 more source
Legume Science, 2023 Milling and air classification settings were optimised for production of protein concentrates from Australian faba bean, yellow pea and red lentil seed material. Pulses were milled to flour of three progressively finer particle size distributions (D50 of
Daniel J. Skylas +7 more
doaj +1 more source