Results 91 to 100 of about 13,400 (211)

Traditional Production Practices, Nutraceutical Potential, Safety Evaluation, and Chemometric Analysis of Furdu Sorghum Beer: A Comprehensive Study Across Six Divisions in Far North Cameroon

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Furdu, a traditional sorghum beer, is prized for both its cultural and nutritional value. However, its production lacks standardization, leading to variations in quality and safety. This study presents a comprehensive characterization of furdu, integrating production practices with physicochemical, bioactive, microbial, sensory, and chemometric ...
James Ronald Bayoï, Wouwe Dieudonné, Poorani Gurumallesh Prabu   +2 more
wiley   +1 more source

The Quality Of Pancakes With Substitution Of Cowpea Tempe Flour And Purple Sweet Potato Flour

Pro Food
Pancakes are a snack and alternative food for breakfast which are made by grilling on a pan. The use of cowpea tempe flour and purple sweet potato flour is to reduce the use of wheat flour in Indonesia and to increase the protein and fiber content in pancake.
Patricia Leonard, Franciscus Sinung Pranata, Yuliana Reni Swasti   +2 more
openaire   +1 more source

Physicochemical Properties and Antioxidant Activity of Wild Rice–Wheat Noodles Enriched With Purple Sweet Potato Powder

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
Background and Objectives Wild rice (WR) and purple sweet potato (PSP) are nutrient‐dense foods known for their high phenolic levels, along with their associated health benefits. This study evaluated the physicochemical and antioxidant properties of noodles produced using five formulations: 100% wheat (WH) noodles, a 50:50 WH–WR flour blend (WR–WH ...
Nawon Gwak, Daniel Zogona, Daniela D. Herrera Balandrano, Trust Beta, Yogesh Kumar   +4 more
wiley   +1 more source

Substitution of Wheat Flour With Quinoa Powder in Waffle Formulation: Effects on Physicochemical, Textural, and Sensory Properties

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Given quinoa′s high nutritional value and functional properties, this study was aimed at developing waffles with enhanced nutritional quality by substituting wheat flour with quinoa powder, while evaluating the effects on technological and sensory characteristics.
Fakhreddin Salehi, Sepideh Vejdanivahid, Essam Hebishy   +2 more
wiley   +1 more source

Optimasi Formulasi Pasta Ubi Jalar Ungu dan Tepung Terigu terhadap Daya Kembang dan Mutu Hedonik Roti Tawar [PDF]

Bread is a fermented product that undergoes several processing stages, including the mixing of wheat flour, water, yeast, and salt, followed by kneading, fermentation, shaping, and baking.
Apriliyanti, Mulia W, Kurnianto, Mokh. F, Saleh, Anang S, Suryaningsih, Wahyu   +3 more
core   +2 more sources

The Effect Of Purple Sweet Potato Flour Substitution On The Quality Of Blooming Steamed Sponge

Jurnal Pendidikan Tata Boga dan Teknologi, 2022
Sponge steamed blooms are cakes made from eggs and sugar which are beaten until they are white and fluffy, then flour and other ingredients are added which are cooked by steaming. The characteristic feature of blooming steamed sponge is that it has a bowl-like shape, split into four parts and has a color at the top of the crack.
Siti Afifah Rambe, Wiwik Gusnita
openaire   +1 more source

Pomegranate Peel Powder as an Antioxidant and Natural Colorant in Snack Meat Sticks

Journal of Food Quality, Volume 2026, Issue 1, 2026.
In this study, pomegranate peel powder (PPP) was added to the formulation of snack meat sticks at different ratios (control, 2.5%, 5%, and 10%), and physicochemical, microbiological, sensory, and economic properties of the products were evaluated. Increasing PPP levels significantly enhanced the total phenolic content and antioxidant activity, while ...
Elif Aykın-Dinçer, Cem Yiğit, Hafize Işık, Aylin Gücüöz, Cüneyt Dinçer, Meriam Tir   +5 more
wiley   +1 more source

Nutrition value and viscosity of polymeric enteral nutrition products based on purple sweet potato flour with variation of maltodextrin levels

Jurnal Gizi Indonesia: The Indonesian Journal of Nutrition, 2020
Background: One obstacle in commercial enteral food formulation is the adjustment between nutritional value and rheological characteristics of the product.
Rusdin Rauf, Anggraeni Utami
doaj   +1 more source

The effect of composition purple sweet potato flour (Ipomoea batatas L.) and wheat on the physical, chemical and sensory properties in cookies [PDF]

Cookies are a type of biscuit made from soft dough, high in fat content, relatively crispy when broken, and have a dense cross-sectional texture. The significantly increasing data on wheat flour consumption indicates a very high level of dependence on ...
Khoerunnisa, Farah, Rahmalia, Rekha Rizky, Sari, Yuli Perwita, Yuanda, Afifah Nurfadyah Islami Yuanda, Yuliani, Ririn   +4 more
core   +2 more sources

Effects of Wet Extraction Parameters on Glucomannan Purity and Calcium Oxalate Reduction in Porang (Amorphophallus oncophyllus) Tuber Flour

The Scientific World Journal, Volume 2026, Issue 1, 2026.
Porang tuber is one of the commodities containing high glucomannan, which increases the body’s immunity and reduces cholesterol, blood sugar, and body weight. However, porang tubers contain calcium oxalate, which hurts the human body. The study aimed to define the effect of soaking ratio, solvent concentration, and processing time on the purification ...
Heny Herawati, Abdullah Bin Arif, Suparlan Suparlan, Feri Kusnandar, Iceu Agustinisari, Sri Widowati, Sintha Suhirman, Misgiyarta Misgiyarta, Muchamad Bachtiar, Hernani Hernani, Atika Hamaisa, Tri Marwati, Fetriyuna Fetriyuna, Fitria Riany Eris, Novitri Hastuti, José Agustín Tapia Hernández   +15 more
wiley   +1 more source