Results 51 to 60 of about 642,104 (266)

Characterization of Coating Flour Based on Local Timor Corn Flour Modified with the Addition of Rice Flour, Tapioca Flour, and Glutinous Rice Flour

Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering)
The application of pure corn flour (100%) as coating material tends to generate a tough texture, thus requiring an alternative formulation to obtain a crispier result. This research aimed to evaluate the physical, chemical, and sensory characteristics, as well as to determine the optimal coating flour composition.
Maria Susana Medho, Aydamel Asisaul Gelora Mentur Takalapeta, Endeyani Vivitrida Muhamad, Yosefina Lewar   +3 more
openaire   +1 more source

Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits

Journal of Nutritional Science and Vitaminology, 2019
Gluten-free rice breading (RB) is generally prepared by shredding of gluten-free rice bread. It is an alternative product for Celiac patients, who are gluten allergic. The aim of this research was to formulate gluten-free rice bread formula by using composited rice flour (RF) and pre-germinated brown rice flour (PGBRF) from two Thai rice cultivars ...
KUPKANCHANAKUL, Warunee, YAMAGUCHI, Tomoko, NAIVIKUL, Onanong   +2 more
openaire   +3 more sources

Screening and identification of novel peptides stimulating GLP‐1 secretion from plant proteins after simulated gastrointestinal digestion

Food Biomacromolecules, EarlyView.
Effects of digestive products of quinoa, oat, barley, and mungbean proteins on GLP‐1 secretion are investigated using STC‐1 cell and animal experiments, and novel GLP‐1 secretion‐stimulating peptides are successfully identified by column chromatography and LC–MS/MS.
Hongdong Song, Shaoxia Ren, Qiuyun Fu, Lei Xue, Kai Huang, Hongwei Cao, Zetang Zhang, Junhu Li, Xiao Guan   +8 more
wiley   +1 more source

Bioavailability through lactic fermentation in millet for combating hidden hunger

Food Biomacromolecules, EarlyView.
Millets are nutrient‐rich grains with considerable potential to combat hidden hunger, but the presence of anti‐nutritional factors, can restrict mineral bioavailability. Processing strategies including soaking, germination, cooking, and lactic acid fermentation can reduce the anti‐nutritional factors.
Ajina Anila Sugathan, Naziya Kadengal, Vinod Kumar Nathan, Prakash M. Halami   +3 more
wiley   +1 more source

Gelatinization Properties of Rice Flour [PDF]

International Journal of Food Properties, 2003
Abstract Gelatinization temperatures and endothermic energy of brown and milled rice flours of three rice varieties were investigated by using differential scanning calorimetry (DSC) at three levels of solid concentrations. The varieties included were, Lemont, a long grain, Rico‐1, a medium grain, and Camochi, a short grain, having apparent amylose ...
S. M. H. Saif, Y. Lan, V. E. Sweat
openaire   +1 more source

Enhancement of technofunctional properties of chickpea flour through composite blending with teff and proso millet

Food Biomacromolecules, EarlyView.
Abstract The increasing demand for nutritionally rich and gluten‐free foods has intensified research interest in underutilized cereals and legumes as an alternative to conventional wheat‐based flours. The study aims to investigate the potential of developing composite flours from proso millet (Panicum miliaceum), teff (Eragrostis tef), and chickpea ...
Ritusha Maurya, Pratiksha Singh, Sangeeta Yadav, Pinki Saini   +3 more
wiley   +1 more source

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +1 more source

Alternative protein sources: Extraction, modification and strategies for developing sustainable high‐quality food products

Food Biomacromolecules, EarlyView.
Novel Protein Sources: Strategies and Challenges for Product Formulation Abstract Search for alternative protein sources has intensified in the recent years, owing to the increasing population, demand for sustainable food systems and consumer's shift towards healthier diet choices.
Prem Sankaran, Baskaran Nagarethinam, Sunil Chikkaballapur Krishnappa, Chandrasekar Veerapandian, Ashish Rawson   +4 more
wiley   +1 more source

Effect of Ultrasonic Treatment on the Digestion Characteristics of Glutinous Rice Flour and Optimization of Process to Reduce Glutinous Rice Flour Glycemic Index

Shipin gongye ke-ji
Objective: To study the effect of ultrasonic treatment on the digestion characteristics and glycemic index (GI) of glutinous rice flour. Methods: With GI value as the index, the effects of four factors, including emulsion concentration, ultrasonic power,
Yu GUO, Yuchan YANG, Yiwen GUI, Dongxu WANG, Yuanxin GUO, Jing DENG   +5 more
doaj   +1 more source

Evaluation of the Nutrient Components of Flours, Color Profile, and Sensory Qualities of Cake From Wheat and Celosia argentea Seed Blends

Future Postharvest and Food, EarlyView.
Composite flour was developed with 5%, 10%, 15%, and 20% inclusion of Celosia seeds flour. The flour was used in the production of cake. Cake made with 5% composite flour compared favorably with cake from 100% wheat flour. ABSTRACT Nutritional benefits and physical appearance are of great importance in determining the acceptance of confectionary ...
Kudirat Titilope Araoye, Dupe Temilade Otolowo, Opeyemi Olaitan Alabi, Ayo Oluwadunsi Olugbuyi, Timilehin Bernice Oduoye, Folakemi Mary Ajayi, Olamide Ibukunoluwa Adedayo, Ayomide Esher Ade‐Alabi, Oluwatosin David Aregbe, Samuel Olaniyi Bowofola, Oluwatooyin Faramade Oludahunsi   +10 more
wiley   +1 more source