Results 21 to 30 of about 642,104 (266)

In vitro digestion, physicochemical and morphological properties of low glycemic index rice flour prepared through enzymatic hydrolysis

International Journal of Food Properties, 2018
Low glycemic index (GI) rice flour was prepared through enzymatic hydrolysis. Slowly digestible and resistant starch contents increased significantly (p ≤ 0.05) by 195.82% and 204.03%, respectively, while as total, rapidly digestible and digestible ...
Tawheed Amin, H. R. Naik, Syed Zameer Hussain, M. A. Mir, Abida Jabeen   +4 more
doaj   +1 more source

Characteristics Analysis of Different Glutinous Rice Flour and Its Influence on Freezing Point Temperature

Shipin gongye ke-ji, 2022
In order to the main influence factors of glutinous rice farinographical properties on freezing point temperature, 25 representative glutinous rice flours in practical applications were used as test materials, and the physical and chemical properties of ...
Zhen LI, Jingjing LIANG, Yang AN, Zhongmin HUANG, Zhilu AI   +4 more
doaj   +1 more source

Quality Characteristics Of Noodles Containing Various Levels of Black Rice Flour [PDF]

Journal of Food and Dairy Sciences, 2020
This study was conducted to the effect of replacement wheat flour with various levels of black rice flours on the quality characteristics of prepared noodles. The obtained results revealed that black rice (BR) variety had a higher level of crude protein,
Ekram Barakat, Aliaa Almashad, Rabab Salem, Doaa Bedier   +3 more
doaj   +1 more source

Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application

Foods, 2020
The increased use of a new rice cultivar is the result of increasing consumer demands for healthier choices. In this study, physicochemical, thermal, pasting, and functional properties of flour from RD43 rice, a new rice variety, and its food application
Phim on Suklaew, Charoonsri Chusak, Sirichai Adisakwattana   +2 more
doaj   +1 more source

Effects of the ratio of refined white rice and brown rice on the quality of compounded rice flour

Shipin yu jixie, 2022
Objective: This study aimed to optimize the compounding ratio of compounded brown rice flour. Methods: The effects of different ratios on the quality of compounded brown rice flour were analyzed by mixing refined white rice and brown rice (10∶0, 8∶2, 6∶4,
LIU Ying, XU Chen-ran, ZHANG Chu-jia, ZHANG Na, DOU Bo-xin   +4 more
doaj   +1 more source

Karakteristik kwetiau kering dengan bahan baku tepung beras dan tepung talas hitam terfementasi

Agrointek, 2023
The purpose of this study was to investigate the effect of the proportions of rice flour and black taro flour on the characteristics of rice noodle (kwetiau).
Yuliana Erning Indrastuti, Susana Susana, Dodi Iskandar, Tata Yudi Wardhana, Sasmidi Sasmidi   +4 more
doaj   +1 more source

The Possibility of Replacing Wet-Milling with Dry-Milling in the Production of Waxy Rice Flour for the Application in Waxy Rice Ball

Foods, 2023
Due to the large consumption and discharge of water in wet milling, dry-milling is an alternative to produce waxy rice flour. The physical properties and sensory characteristics for preparing waxy rice balls in dry-milled waxy rice flour were compared in
Sicong Fang, Maoshen Chen, Feifei Xu, Fei Liu, Fang Zhong   +4 more
doaj   +1 more source

Evaluation of noodles gluten-free from corn and rice flour to celiac disease [PDF]

Egyptian Journal of Nutrition
This research was aimed at evaluating formulas of gluten-free prepared rice flour, and gelatinization rice flour and corn flour at different levels as well as xanthan gum added the different formulas separately.
Abeer Almasodi
doaj   +3 more sources

Characteristics of Rice Flour Suitable for the Production of Rice Flour Bread Containing Gluten and Methods of Reducing the Cost of Producing Rice Flour

Japan Agricultural Research Quarterly: JARQ, 2016
3 Niigata Agricultural Research Institute Food Research Center (Kamo, Niigata 959-1381, Japan) Abstractproduction of various rice flour-based food products such as bread, noodles, and cakes is expect- ed to increase the consumption of rice and the utilization of rice paddies in Japan.
ARAKI, Etsuko, ASHIDA, Kanae, AOKI, Noriaki, TAKAHASHI, Makoto, HAMADA, Shigeki   +4 more
openaire   +2 more sources

The Effect of Substitution Glutinous Rice Flour With Bogortaro Tubers Flour (Colocasia esculenta L Schoott) on Quality of Milk Sweet Pastry Viewed From Physical Qualities and Chemical Qualities

Jurnal Ilmu dan Teknologi Hasil Ternak, 2017
The purpose of this research was to determine the effect of substitution glutinous rice flour with Bogor tuber taroflour towards the best substitution improving the quality of end products which included physical quality (texture) and chemical qualities (
Agus Triawan, Purwadi Purwadi, Lilik Eka Radiati   +2 more
doaj   +1 more source