Results 71 to 80 of about 880,993 (279)

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

Effect of Shearing and Heat Milling Treatment Temperature on the Crystallinity, Thermal Properties, and Molecular Structure of Rice Starch

Foods, 2023
Rice flour is produced by various methods for use in the food industry, but little is known about how the structure of starch is affected during rice flour production.
Naoto Suzuki, Marin Abiko, Hiroko Yano, Tomonori Koda, Akihiro Nishioka, Naoko Fujita   +5 more
doaj   +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

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

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

Pemanfaatan Kulit Pisang Kepok (Musa Paradisiacalinn) dalam Pembuatan Dodol [PDF]

, 2016
The aim of this study to get the best formulation dodol with Glutenioos Rice Flour and kepok banana peelsin different ratios, as well as to determine the preference level panelists to dodol produced.
', J. (Julfan), ', R. (Rahmayuni), Harun, N. '. (Noviar)   +2 more
core  

Thermorheological and textural behaviour of gluten-free gels obtained from chestnut and rice flours [PDF]

, 2013
Nowadays, as celiac disease is becoming more common the consumers’ demand for gluten-free products with high nutritional and taste quality is increasing. This work deals with the study of the impact of four novelty gluten-free sources: chestnut flour
A Gunaratne, A Houben, A Lazaridou, Anabela Raymundo, AOAC, AV Moroni, C Brites, C Marco, C Onyango, CM Rosell, CM Rosell, D Xu, E Gallagher, E Santos, G Sacchetti, HM Lai, HS Gujral, HW Leach, I Demirkesen, I Rosalina, Isabel Sousa, J Franco, JDLM Miguelez, JY Song, L Prosky, LS Collado, M Bourne, M Mariotti, MA Cornejo-Villegas, María D. Torres, MC Nunes, MC Nunes, MCBM Vasconcelos, MF Piteira, N Charoenkul, NS Sodhi, OP Borges, OS Lawal, P Batista, P Correia, P Correia, P Correia, P Glampedaki, P Lai, Patricia Fradinho, R Moreira, R Moreira, R Moreira, RS Manohar, T Funami, T Takahashi, W Lan   +51 more
core   +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

Effect of extrusion barrel temperatures on residence time and physical properties of various flour extrudates [PDF]

, 2015
The aim of this study was to evaluate the effect of barrel temperature and flour types on the residence time and physical properties of various flour extrudates.
Lim, Sue Shan, Sanny, Maimunah, Sulaiman, Rabiha, Zainal Abedin, Nur Hanani   +3 more
core  

Physicochemical properties of long rice grain varieties in relation to gluten free bread quality [PDF]

, 2015
30 pages, 3 figures, 7 tablesThe aim of this study was conducted to determine the breadmaking potential of six long-grain rice varieties (INIAP 14, INIAP 15, INIAP 16, INIAP 17, F09 and F50) and to identify any flour characteristic governing their ...
Cornejo, Fabiola, Rosell, Cristina M.
core   +2 more sources