Results 51 to 60 of about 23,660 (241)

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

Comparative Study of Free and Total Fatty Acids of Spreadable Cheeses by Mass Spectrometry Methods

ChemFoodChem, EarlyView.
This study focuses on the determination of FFAs in spreadable cheeses and alternatives using a fast Liquid Chromatography‐High Resolution Mass Spectrometry method. A Gas Chromatography‐Mass Spectrometry method was used to determine the composition (%) of total FAs in the same samples.
Christiana Mantzourani, Georgia Koutsouridou, Eleftheria H. Kaparakou, Dimitra Daferera, Petros A. Tarantilis, Golfo Moatsou, Maroula G. Kokotou   +6 more
wiley   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Healthy Snacks Elaborated With Decoction Residues of Hibiscus sabdariffa L: Physical and Sensory Characteristics

Food Chemistry International, EarlyView.
Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista, Edith Agama‐Acevedo, Erik Heredia‐Olea, Luis A. Bello‐Pérez   +3 more
wiley   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
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

Determination of Aflatoxins and Selected Heavy Metals in Rice Varieties Cultivated in Fogera, Amhara Region, Ethiopia

Food Chemistry International, EarlyView.
ABSTRACT Rice (Oryza sativa L.) is a vital staple crop for nearly half the world's population. This study investigates the levels of aflatoxins (AFB1, AFB2, AFG1, and AFG2) and selected heavy metals (Cd, Pb, and Cr) and essential elements (Mn, Fe, Mg, Cu, and Zn) in rice varieties cultivated in Fogera, Amhara Region, Ethiopia.
Melese Tilahun, Bisratewongel Tegegne, Nibret Mekonen, Agegnehu Alemu   +3 more
wiley   +1 more source

Antioxidant Activities, Physicochemical and Sensory Quality Attributes of Steam Milk Dodol Using Red Rice Flour

Jurnal Ilmu-Ilmu Peternakan
Red rice exhibits high antioxidant activities due to its significant levels of anthocyanins. Incorporating red rice into milk dodol production is expected to enhance product functionality.
Wahniyathi Hatta, Endah Murphi Ningrum, Farida Nur Yuliati, Sutomo Syawal   +3 more
doaj   +1 more source

Corn Wingko Processing Optimization Using Response Surface Methodology

International Journal on Food, Agriculture and Natural Resources, 2020
Wingko is semi-wet food from Indonesia made from grated coconut, glutinous rice flour, sugar and other additives that form a distinctive taste and aroma.
Jariyah Jariyah, Wicaksono L A, Septi N D   +2 more
doaj   +1 more source