Results 91 to 100 of about 30,970 (254)

Quality Analysis Of Tomato Dodol Produced From Rice Flour Substitution

, 2021
Dodol is a fairly popular traditional food that has been known since ancient times. Dodol is generally made from flour and fruit. Tomato dodol is one of the innovations of dodol made from fruit.
Holinesti, Rahmi, Ananda, Febri
core   +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

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

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Development of an Advanced Quality Assessment System for Specialized Flour for Fresh Rice Noodles Employing Multivariate Statistical Techniques

Shipin gongye ke-ji
This study aimed to elucidate the complicated relationship between diverse characteristics of rice flour and the quality indicators of fresh rice noodles, while at the same time as figuring out key parameters and threshold ranges for flour for fresh rice
Miaoyuan WU, Luyan LIAO, Xianlong REN, Cao LIU, Weiguo WU   +4 more
doaj   +1 more source

The regulatory frameworks surrounding CRISPR‐edited papaya and their impact on international commerce

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The papaya tree (Carica papaya L.), native to the Americas, is cultivated in tropical regions and holds substantial economic importance, with an estimated export volume of 365 000 t in 2023. However, diseases caused by viruses, fungi, bacteria, and nematodes can lead to severe losses.
Luíza Favaratto, Mirielson L da Silva, David S Buss, Oeber F Quadros, Raul Tapia‐Tussell, José A Ventura, Antonio Alberto R Fernandes, Patricia M B Fernandes   +7 more
wiley   +1 more source

EFFECT OF GLUTEN ADDITION TO RICE FLOUR IN DEVELOPING A NEW RICE FLOUR :BREAD

, 2013
It was observed that the minimum quantity of vital wheat gluten requiredto mix with rice flour in bread making to be 20 %. Studies on the chemicalcomposition of this bread showed higher moisture and protein levels than wheatbread.
Rajapakse, D., GUNATILEKE, K. G., BAMUNUARACHCHI, A.   +2 more
core   +1 more source

Is quinoa‐farming sustainable in marginal environments? Social, economical and environmental aspects

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Quinoa (Chenopodium quinoa Willd.) is an Andean grain crop introduced as a novel crop to many parts of the world in recent years. Recognized for nutritious seeds and high abiotic stress tolerance, it has been promoted as an element of climate‐resilient agriculture, particularly in marginal environments.
Anna Tabea Mengen, Damir Esenaliev, Jakhongir Babadjanov, Lukas John, Sandra M. Schmöckel, Botir Khaitov   +5 more
wiley   +1 more source

Effects of substitution of black glutinous rice flour for wheat flour on batter and cake properties

, 2016
The effect of substitution of black glutinous rice flour for normal wheat flour on batter and cake properties was determined. Black glutinous rice flour was used to substitute 30, 50, 70 and 100% of wheat flour in a control cake formulation. Experimental
Azhanie Sardangi
core  

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +1 more source