Results 41 to 50 of about 7,526 (216)
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan +3 more
wiley +1 more source
Impact of A‐/B‐Type Starch Granule Ratios in Reconstituted Wheat Flour on Dough and Bread Properties
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Wheat starch comprises two granule populations, A‐ and B‐type, whose relative proportions influence the quality of wheat‐based products. In this study, 20% of wheat flour was replaced with blends of starch mixtures (A‐/B‐type ratios 100:0–0:100) and vital wheat gluten to investigate their effects on dough and bread ...
Ah Leum Kim +6 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2009 The objectives of this research were to modify arrowroot starch to produce resistant starch type III by autoclaving-cooling cycling and to characterize the modified arrowroot starches according to their chemical properties.
Sugiyono . +2 more
doaj
ChemFoodChem, EarlyView.Dehulling combined with twin‐screw extrusion improves the nutritional and functional properties of steam treated navy beans. Protein digestibility increases while phytic acid is reduced by 43% and trypsin inhibitors are inactivated. Enhanced expansion, solubility, and sensory quality highlight the potential of dehulled bean flours for developing ...
Albarracín M, Garzon AG, Drago SR
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2009 The objectives of this research were to modify arrowroot starch to produce resistant starch type III by autoclaving-cooling cycling and to characterize the modified arrowroot starches according to their chemical properties.
Sugiyono1) +2 more
doaj
Environmental Progress &Sustainable Energy, EarlyView.Abstract The search for sustainable alternatives for bioethanol production has encouraged the valorization of agro‐industrial residues. This study evaluated the use of residual barley as a feedstock for bioethanol production and as a potential ingredient for ruminant feed.
Gabrielle Fusiger Berwian +4 more
wiley +1 more source
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 +3 more
wiley +1 more source
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2010 The effect of different lipid extraction on gelatinization and retrogradation of bitter nuts (Gnetum gnemon) starch was studied by the measurement of starch-lipids complex formation using differential scanning calorimetry.
Tri Agus Siswoyo
doaj
Preparation of Rice Starch Malate and Its Improvement on the Quality Characteristics of Noodles
Shipin gongye ke-jiIn order to investigate the effects of different degrees of substitution (DS) on physicochemical properties of rice starch malate and on the quality of noodles, rice starch malate with different degrees of substitution (DS=0~0.603) was prepared.
Yue XU +9 more
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