Influence of extrusion conditions on functional and textural properties of brown rice-watermelon seeds extruded snacks [PDF]
Acta Periodica Technologica, 2023 This study aims to evaluate and model the effect of extrusion conditions on the functional and textural properties of brown rice-watermelon seeds extruded snacks.
Sanusi Mayowa Saheed +2 more
doaj +1 more source
The effects of NaCl, urea and propylene glycol on hardness and springiness of the β-glucan mixed gels. [PDF]
, 2019 (A) The hardness of the β-glucan mixed gels. (B) The springiness of the β-glucan mixed gels. (C) The G′ value of the β-glucan mixed gels. (D) The tan δ value of the β-glucan mixed gels.
Fang Yuan (96264) +4 more
core +1 more source
PENGARUH RASIO TEPUNG TAPIOKA DAN PORANG TERHADAP KARAKTERISTIK FISIK DAN SENSORI PEMPEK [THE EFFECT OF TAPIOCA AND PORANG FLOUR RATIO ON THE PHYSICAL AND SENSORY CHARACTERISTICS OF PEMPEK] [PDF]
, 2023 Porang tuber is one of Indonesia's local foods with high glucomannan content. Glucomannan is a type of soluble fiber that can strengthen myofibril gels which gives it potential usage in gel food such as pempek.
Handayani, Ratna
core +1 more source
APLICATION OF CATFISH FLOUR ON TEXTURE AND HEDONIC PROFILES OF PEMPEK LENJER
Agrointek, 2021 African catfish flour can be used for making pempek from premix flour. The objective was to study the effect of the catfish flour and compare tapioca and wheat flour to the texture and hedonic profiles of pempek lenjer from premix flour.
Aminullah Aminullah +2 more
doaj +1 more source
The Impact of Cassia fistula Polysaccharide on Flavor Compounds Formation and the Rheological Properties of Yogurt during Storage [PDF]
Journal of Food and Dairy SciencesThe effect of adding Cassia fistula polysaccharide (CFP) at levels of 1%, 1.5%, or 3% (w/w) on the physicochemical properties of natural yogurt was analyzed.
Noura Haider, M. Gomaa, M. Darwish
doaj +1 more source
Rice, 2019 Background Eating and cooking quality have become ever more important breeding goals due to high levels of economic growth in Asia in recent decades.
Ximing Xu +3 more
doaj +1 more source
Effect of Frozen-Thawed Konjac Glucomannan-Zein Composite Gels on the Quality of Minced Pork [PDF]
Shipin Kexue, 2023 This work investigated the feasibility of partially replacing minced pork with frozen-thawed konjac glucomannan (KGM)-zein composite gels. The effects of adding different levels (20%, 40%, 60%, and 80%) of frozen-thawed composite gels with different ...
LAI Rui, LIU Jie, LIU Yawei
doaj +1 more source
Utilization of Egg Albumen: Application and Optimization of Gelatin and Carrageenan for Pudding Production via Response Surface Methodology (RSM) [PDF]
E3S Web of Conferences, 2020 This study was aimed to develop an albumen pudding by application and optimization of gelatin and carrageenan as food additives using response surface methodology (RSM). Albumen pudding was produced from 55% (v/v) albumen concentration.
Eadmusik Sunee +2 more
doaj +1 more source
Textural and Physical Qualities of Starch Noodles Made from Heat-Moisture Treatment Canistel Starch (Pouteria campechiana) and Arrowroot Starch (Maranta arundinacea L.) [PDF]
, 2023 Glosor noodles were generally made from palm sago starch; in this study, glosor noodles were made from HMT (Heat-Moisture Treatment) modified canistel starch and arrowroot starch.
Aminullah Aminullah +7 more
core +2 more sources
Intrinsic mechanical properties of food in relation to texture parameters [PDF]
, 2022 The texture profile analysis test is an imitative test to determine texture properties of food, which quantify the consumer’s perception of eating food.
Jonkers, N. +2 more
core +1 more source