Results 101 to 110 of about 880,993 (279)

Pengaruh Substitusi Tepung Ketan dengan Pati Sagu terhadap Kadar Air, Konsistensi dan Sifat Oragonoleptik Dodol Susu [PDF]

, 2006
The objective of this research was to study the effect of substitution of sticky rice flour with sago flour on the quality of milk sweet pastry. As treatments, the sticky rice flour was substituted with 5 levels of sago flour: 0, 25, 50, 75 and 100 ...
Iswanto, S. (S), Rodisi, D. (Dj), Suryo, I. (I)   +2 more
core   +2 more sources

Structural properties of rice flour as affected by the addition of pea starch and its effects on textural properties of extruded rice noodles

, 2020
The effect of pea starch (1030%) on the properties of rice flour (i.e., swelling power, water solubility, rheological properties, pasting properties) were investigated.
A. Jiao, Yueyue Yang, Yan Li, Yuan Chen, Xueming Xu, Zhengyu Jin   +5 more
semanticscholar   +1 more source

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

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
core  

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

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
core  

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

Pengaruh Pengolahan Terhadap Kandungan Poliphenol Dan Antosianin Beras Wulung Yang Berpotensi Sebagai Makanan Diet Penderita Diabetes Mellitus [PDF]

, 2013
Wulung rice called black rice in Java, it was believed the functional food for Diabetes Mellitus. The purpose studies was to determine the chemical content of rice like the moisture content, carbohydrate, protein, fat, ash and to know the changes in ...
Hartati, S. (Sri)
core  

Effect of amylose content in rice flour on batter rheology and bread baking quality

, 2020
The effect of amylose content in rice batter without wheat on the baking quality and rheological property of rice bread was assessed. Bread was made with waxy and non‐waxy rice flours of similar amylopectin structure at various mixing ratios. The quality
H. Yano, T. Koda, N. Fujita, A. Nishioka
semanticscholar   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source