Results 61 to 70 of about 30,970 (254)

New Applications For Rice Flour [PDF]

, 2005
In recent years, the rice industry has faced many upheavals as a result of the continuing drought conditions we are experiencing. The effect on the rice growing industry has been staggering in regards to quantity and quality.
Pan, Yu, Williams, Phillip, Poulson, Vicki   +2 more
core  

Effect of Replacement of Unripe Banana Flour for Rice Flour on Physical Properties and Resistant Starch Content of Rice Noodle

, 2011
This work was conducted to improve the level of resistant starch (RS) in a rice noodle using unripe banana flour and to investigate the effect of substitution of unripe banana flour for rice flour on the physical properties of rice noodle.
W. Tiboonbun, M. Sungsri-in, A. Moongngarm   +2 more
core   +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

Fermented brown rice flour as functional food ingredient

, 2014
As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient.
Chinma, Chiemela, Bakar, Jamilah, Mohd Ghazali, Hasanah, Kharidah Muhammad, Muna Ilowefah, Mohammad Makeri, Makeri, Mohammad, Hasanah Ghazali, Syed Muhammad, Sharifah Kharidah, Chiemela Chinma, Ilowefah, Muna, Jamilah Bakar   +11 more
core   +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

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Effect of Process Variables on Rice Flour Functional Properties, and Porous Structure of Rice and Wheat-Based Leavened Food Products

Food Technology and Biotechnology, 2022
Research background. Various processing techniques significantly affect physicochemical and functional properties of rice flour and the quality of the final products.
Heshani Anupama Rathnayake, Senevirathne Navaratne, Champa Navaratne   +2 more
doaj   +1 more source

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

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae

Food Biomacromolecules, EarlyView.
Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan, Narottam Prasad Sahu, Sarvendra Kumar, Ashutosh Dharmendra Deo   +3 more
wiley   +1 more source

Development and characterization of a nutritionally rich traditional fermented product aktori

Food Biomacromolecules, EarlyView.
Graphical representation of development of traditional fermented Aktori. The figure illustrates the development of aktori, a traditional food fermented with curd, which demonstrates enhanced nutritional and functional properties, along with probiotic characteristics.
Shambhvi, Mahesh Gupta
wiley   +1 more source