Results 11 to 20 of about 1,643 (173)
Starch Selection in Sweet Food Systems: A Texture‐Driven Framework Across Confectionery and Dessert Matrices [PDF]
Journal of Texture Studies, Volume 57, Issue 5, October 2026.Starch functions as a key hydrocolloid shaping texture and stability in the formulation engineering of sweet foods. Sugar‐starch hydration interactions control gelatinization and rheological behavior. Modified starches enhance tolerance to heat, shear, acidity, and low moisture, and starch‐hydrocolloid blends enable tailored textures and improved shelf
Nazanin Pournemati +3 more
wiley +2 more sources
Enrichment of Gluten‐Free Fresh Pasta With Cricket Flour: Technological and Nutritional Quality [PDF]
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Gluten‐free fresh pasta was formulated with increasing levels of Acheta domesticus flour (0%–10%). Nutritional composition, cooking performance, color, texture, and in vitro digestibility were evaluated. Consumer perception revealed acceptable sensory quality up to 5.8% inclusion, highlighting cricket flour as a promising ingredient for protein ...
Carlos Gabriel Arp +3 more
wiley +2 more sources
Effect of Seaweed Fucoidan Incorporated Into Batter on Shelf Life Extension of Silver Carp (Hypophthalmichthys molitrix) Nugget During Refrigerated Storage [PDF]
Food Science &Nutrition, Volume 14, Issue 7, July 2026.The fucoidan from Sargassum angustifolium incorporated directly in batter (0%, 1%, 2%, and 3% w/w; C, F1, F2, and F3, respectively) of silver carp (Hypophthalmichthys molitrix) nuggets increased some physiochemical properties during the refrigerated storage.
Sedigheh Babaei +5 more
wiley +2 more sources
Functional Optimization of a Novel Gluten-Free Bread Made with Tapioca Starch and Red Lentil Flour [PDF]
FoodsCommercially produced gluten-free bread has gained popularity over the past decade. However, it often struggles to match its gluten-containing counterparts in terms of nutritional aspects, appearance, texture, and consumer acceptability.
Federico Bianchi +2 more
doaj +2 more sources
KUALITAS FISIK-KIMIA BAKSO DAGING SAPI DENGAN PENAMBAHAN TEPUNG PISANG
Ziraa'ah: Majalah Ilmiah Pertanian, 2023 This study aimed to determine the effect of adding banana flour with different levels on the physical-chemical quality of beef meatballs. This study used a Completely Randomized Design with five treatments, namely P0 (beef meatballs with 100% tapioca ...
Ria Anjalani +2 more
doaj +1 more source
Jurnal Ilmu dan Teknologi Hasil Ternak, 2022 The purpose of this research was to determine the best type and level of tapioca flour in rabbit meatballs based on pH, WHC, cooking loss, and color. Rabbit meat and tapioca flour were used as research materials.
Aris Sri Widati +5 more
doaj +1 more source
Jurnal Sain Peternakan Indonesia, 2023 One of the beef processing is sausage, which is well known in the community. At this time, the need for fast food (ready-to-cook) is increasing. The main ingredient used to produce sausages for stuffing is tapioca flour.
Andi Nurul Mukhlisah +3 more
doaj +1 more source
Raw material planning for tapioca flour production based on fuzzy logic approach: a case study
Jurnal Sistem dan Manajemen Industri, 2022 The availability of cassava raw materials influences tapioca flour production at small and medium industry's (SMIs) Bogor Regency. Cassava raw material is a crucial factor in producing cassava yields, affecting the amount of tapioca flour production ...
Sesar Husen Santosa +2 more
doaj +1 more source
Consumer preference level of fried shallots from several varieties [PDF]
E3S Web of Conferences, 2022 Fried shallot is one of the most tasteful products that is normally used as a condiment for appetites such as noodles, fried chicken, and sticky rice. The study aimed to analyze the level of consumer preference for fried shallots from local varieties of ...
Lintang Meivie +3 more
doaj +1 more source
Fish carcass flours from different species and their incorporation in tapioca cookies
Future Foods, 2022 This study aimed to evaluate different methods to produce flour from tilapia carcasses (cooked, cooked/aromatized, and flavored), and the use of different concentrations of cooked tilapia carcass flour for the enrichment of tapioca cookies.
Maria Luiza Rodrigues de Souza +10 more
doaj +1 more source