Results 91 to 100 of about 168,805 (289)

Optimization of Nutritional and Pasting Properties of Rice-Sweet Potato Based Composite Flour for Biscuit Production [PDF]

, 2017
Rice-sweet potato based biscuit was produced from optimization of the composite flour. The composite flour consisted rice, sweet potato and soybean flours with carboxyl methylcellulose as binder.
Arowosafe, C. F., Awolu, O.O, Ifesan, B. O. T., Ojewumi, M. E., Oladeji, O. A., Sodipo, M. A.   +5 more
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Beyond Gut Modulation: A Critical Review of the Therapeutic Potential, Safety, and Clinical Prospects of Natural Polysaccharides for IBD

Food Safety and Health, EarlyView.
In this review, we critically summarized the application of natural polysaccharides (NPs) for the treatment of IBD. This approach combines, in a unique way (right), the basic structure–activity relationships of NPs from different origins (left) with their multipronged mode of action, which involves modulation of the gut microbiota and other ...
Felix Danso, A. M. Abd El‐Aty, Kwaku Amoah, Xianghong Ju   +3 more
wiley   +1 more source

Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

Journal of Food Quality, 2018
Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products. The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat ...
Warinporn Klunklin, Geoffrey Savage
doaj   +1 more source

Development and sensory evaluation of gluten free bakery products using quinoa (Chenopodium Quinoa) flour [PDF]

, 2017
Quinoa based gluten free bakery products were prepared by supplementing roasted quinoa flour in oats and rice flour at different substitution levels and were organoleptically evaluated using eight point hedonic rating scale for sensory attributes by a ...
Kaur, Navjot, Kaur, Sukhmandeep
core   +2 more sources

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Textural properties of laksa noodle as affected by rice flour particle size [PDF]

, 2011
This study examined the physicochemical properties of rice flours with five different particle sizes (≤63, 80, 100, 125, and 140 μm) prepared by dry milling and their effects on textural properties of laksa noodles.
Bakar, Jamilah, Karim, Roselina, Malahayati, Nura, Syed Muhammad, Sharifah Kharidah   +3 more
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Plastik Nonwoven Sebagai Pengemas Bahan Makanan Yang Bersifat Breathable [PDF]

, 2003
Nonwoven plastic is a new material for packaging that has some special quality among the other things such as flexible, higher strength, hydrophob, breathable and hygienes.
Setyowati, P. (Penny)
core   +4 more sources

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Effect of snakehead fish (Channa striata) and sweet potato (Ipomoea batatas L.) flour on the nutritional and physical quality of analog rice

Discover Food
Rice is the major staple food in Indonesia, and its consumption remains high, indicating that daily nutrition largely depends on this grain. However, the nutritional profile of rice contains relatively low levels of protein and antioxidants.
Meta Mahendradatta, Carissa Nathania F. Susanto, Nabila Salsabila, Zainal Zainal, Februadi Bastian, Muhammad Asfar, Andi Rahmayanti Ramli, Arfina Sukmawati Arifin, Muhpidah Muhpidah, Andi Nur Fajri Suloi, Dwi Ghina Nadhifa, Abu Bakar Tawali, Takao Nagano   +12 more
doaj   +1 more source

Biscuit Formulation with Addition of Mozambique Tilapia Fish, Round Sardinella Fish and Brown Rice Flour [PDF]

, 2017
The focus of this study was the formulation of biscuit with the addition of Mozambique tilapia fish, round Sardinella fish, and brown rice flour which were widely accepted by the community.
saifuddin, sirajuddin, slamet, widodo
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