Results 71 to 80 of about 168,805 (289)
Food Biomacromolecules, EarlyView.Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan +5 more
wiley +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) +2 more
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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 +3 more
wiley +1 more source
Uji Daya Hambat Aspergillus Niger Pada Berbagai Bahan Pembawa Terhadap Phytopththora Palmivora Penyebab Busuk Buah Kakao (Theobroma Cacao L.) [PDF]
, 2016 Cocoa pod disease (BBK) caused by the fungus Phytophthora palmivora is one of the prime diseases that can affect cocoa production systems in the world . This disease can cause yield losses of up to 90 % , especially in the rainy season and the dry season.
Asrul, A. (Asrul) +2 more
core +1 more source
Shipin gongye ke-jiObjective: 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 +5 more
doaj +1 more source
KAJIAN PERBANDINGAN TEPUNG BERAS MERAH (Oryza nivara) DENGAN MOCAF (Modified Cassava Flour) DAN PENAMBAHAN TERIGU (Triticum sp) TERHADAP KARAKTERISTIK ORGANOLEPTIK MIE BASH [PDF]
, 2017 The pusposed of research was to know the influenced of the comparation from the used of brown rice flour and mocaf, with addition of wheat flour to the characteristics of wet noodle organoleptic.
ANNISA ZAHRA FAUZIA, 093020014 +2 more
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Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Jurnal Ilmu-Ilmu PeternakanRed 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 +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 +2 more
doaj +1 more source
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