Results 61 to 70 of about 168,805 (289)

Functional Bread From Bambara Groundnut and Orange Peel Attenuates Hyperglycemia and Oxidative Stress in a High‐Fat Diet/Streptozotocin‐Induced Type 2 Diabetes Rat Model

Food Chemistry International, EarlyView.
This study evaluated Bambara groundnut–wheat composite bread fortified with orange peel in diabetic rats. Diets significantly lowered blood glucose, inhibited α‐glucosidase and α‐amylase, and boosted antioxidant enzymes compared to controls. Results emphasize BG‐based functional foods' potential to help manage type 2 diabetes through regulation of ...
S. O. Oguntuase, O. W. Fasakin, I. S. Oyeleye, G. Oboh   +3 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

Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads [PDF]

, 2017
Producción CientíficaCereal β-glucan concentrates can be used in gluten-free breads to improve dough handling properties and quality of final products as well as to enhance their nutritional value; however, the presence of endogenous β-glucanases in rice
Biliaderis, Costas G., Lazaridou, Athina, Pérez Quirce, Sandra, Ronda Balbás, María Felicidad   +3 more
core   +2 more sources

Infused Tiger Nut and Almond Nut Crunchy Snacks Enhanced the Nutritional Value and Antioxidant Activity in High‐Fat Diet Fed Rat

Food Chemistry International, EarlyView.
Crunches were produced from formulations of almond nuts and tiger nuts (AN–TN) for the plausible management of commodity disease of obese condition. The produced AN–TN crunches showed high consumers acceptability, phenolic, and amylopectin contents. In addition, formulated percentages of AN–TN crunches when fed to high‐fat diet (HFD) fed rats led to ...
Olufunke Florence Ajeigbe, Ayokunle Olubode Ademosun, Ganiyu Oboh, Oluwatobi Emmauel Allen, Bolaji Lawrence Awe   +4 more
wiley   +1 more source

Nutraceutical Evaluation of Biscuits Formulated From Acha, Chia, and Soycake Flours on Glycemic Control, Lipid Profile, and Histopathological Effects in High‐Fat Diet/Streptozotocin‐Induced Type 2 Diabetic Rats

Food Chemistry International, EarlyView.
Acha–chia–soycake biscuits improved glucose tolerance, lipid profile, insulin levels, and pancreatic integrity in HFD–STZ diabetic rats. ACSB1 and ACSB13 outperformed acarbose, showing potent antihyperglycemic, hypolipidemic, and pancreatic‐protective effects.
Oluwafunmilayo Christianah Ogunnowo, Olufunmilayo Sade Omoba, Aderonke Ibidunni Olagunju, Olamide Wilson Fasakin, Idowu Sunday Oyeleye, Olajide Raymond Ojo   +5 more
wiley   +1 more source

Improving Macro Nutrition Content on Nutritional Biscuits with Substitution of Tilapia Fish Flour, Sardine Fish Flour, and Red Rice [PDF]

, 2017
The objective of the research: to study the macro nutrient content of biscuits with substitution of tilapia fish flour, sardine fish flour, and red rice flour.
saifuddin, sirajudin, slamet, widodo
core  

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

Improvement of Rice Flour, Rice Dough and Rice Bread by Transglutaminase

Shipin gongye ke-ji, 2023
In order to improve the quality of rice bread and reveal the effects of transglutaminase (TGase) on the quality of rice flour, rice dough and rice bread, and reveal the relationship among the indexes. The silty properties and pasting properties of TGase containing different mass fractions in rice flour, the water distribution, rheological properties ...
Shuai ZHANG, Xiaoxue GUO, Jing FAN, Xin BIAN, Yang YANG, Chunmin MA, Xiaofei LIU, Yan WANG, Na ZHANG   +8 more
openaire   +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

Pengaruh Substitusi Tepung Kacang Hijau Terhadap Warna Dan Daya Terima Beras Analog Dari Tepung Talas [PDF]

, 2016
ENDAH PALUPI. J310110108 SUBSTITUTION EFFECT ON COLOR GREEN BEAN FLOUR AND POWER RECEIVED FROM ANALOG RICE FLOUR TARO Background. Rice is the staple food rice Indonesia.Konsumsi society in Indonesia in 2014 amounted to 96.32 kg / capita / year ...
Palupi, Endah
core