Results 31 to 40 of about 1,643 (173)

TAPIOCA AND RICE FLOUR COOKIES: TECHNOLOGICAL, NUTRITIONAL AND SENSORY PROPERTIES [PDF]

Ciência e Agrotecnologia, 2015
ABSTRACTTapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by
Montes, Simone de Souza, Rodrigues, Laís Maciel, Cardoso, Ryzia de Cássia Vieira, Camilloto, Geany Peruch, Cruz, Renato Souza   +4 more
openaire   +4 more sources

KARAKTERISTIK COOKIES TEPUNG KIMPUL TERMODIFIKASI (Xanthosoma sagittifolium) DENGAN PENAMBAHAN TAPIOKA

Agrointek, 2020
Cookies are processed cakes made from wheat flour. However, currently the need for flour is mostly met with import activities, so there needs to be an effort to reduce dependence on the use of wheat flour. One of the local food resources that can be used
Dedin Finatsiyatull Rosida, Nindya Aulia Putri, Maghfiroh Oktafiani   +2 more
doaj   +1 more source

Utilization of Durian Seed Flour as Filler Ingredient of Meatball

Media Peternakan, 2016
Durian seed flour contains starch consisted of amylose and amylopectin like tapioca flour, so it can be utilized as a filler in meatball production. The purposes of this research were to evaluate the nutrient content and quality of durian seed flour, the
D. R. Malini, I. I. Arief, H. Nuraini
doaj   +1 more source

Effects of dietary starch sources on growth, nutrient utilization and liver histology of juvenile tinfoil barb (Barbonymus schwanenfeldii, Bleeker 1853)

Aquaculture Reports, 2022
Aquafeeds with optimum digestible starch levels provide nutritional, economic, and environmental benefits in aquaculture. Tinfoil barb juveniles can optimally utilize 19.25% dietary corn starch, but their ability to use commonly available starch sources ...
Mohamed Salihu Mohamed Nafees, Mohd Salleh Kamarudin, Murni Karim, Mohd Zafri Hassan, Clement Roy de Cruz   +4 more
doaj   +1 more source

Derivation of Single Particle Drying Kinetics of Tapioca Flour

Advance Journal of Food Science and Technology, 2013
The single particle drying kinetics of powdery tapioca flour has been derived from fluidized bed drying experiments which the inlet gas temperatures is varied (40, 50 and 60°C, respectively). The derivation is performed by scale down method from experiment data uses the FLUBED software which the normalized drying curve is adjusted by iterative method ...
Suherman Suherman, T.K.Berkah Fajar, A.Margaretha Praba   +2 more
openaire   +1 more source

PENGARUH KONSENTRASI BINDER DAN LAMA WAKTU PENGUKUSAN TERHADAP KARAKTERISTIK MI SORGUM BEBAS GLUTEN

Agrointek, 2021
Sorghum noodles were developed from sorghum flour by modifying formulas and processes to overcome the absence of gluten from non-wheat raw material. The presence of gluten in wheat flour gives elasticity and viscosity to the noodles.
Elmi Kamsiati, Eka Rahayu, Heny Herawati
doaj   +1 more source

Caracterização de farinhas de tapioca produzidas no estado do Pará Characterization of tapioca flour obtained in Pará state, Brazil

Ciência Rural, 2013
A farinha de tapioca é um alimento produzido artesanalmente a partir da fécula de mandioca (Manihot esculenta Crantz), amplamente consumida na Região Amazônica.
Priscilla Andrade Silva, Roberto Lisboa Cunha, Alessandra Santos Lopes, Rosinelson da Silva Pena   +3 more
doaj   +1 more source

The effect of molasses, tapioca and sago flour on biofloc system and volume of growth performance in whiteleg shrimp Litopenaeus vannamei

Depik Jurnal
Despite the high commercial success the whiteleg shrimp industry has achieved, challenges related to water quality and disease remain major issues. One approach to address these problems is Biofloc Technology (BFT).
Tamrin Tamrin, Muhammad Aris, Waisya Ade Muntahar, Taufiq Abdullah   +3 more
doaj   +1 more source

Caracterização de farinhas de tapioca produzidas no estado do Pará Characterization of tapioca flour obtained in Pará state, Brazil

Ciência Rural, 2012
A farinha de tapioca é um alimento produzido artesanalmente a partir da fécula de mandioca (Manihot esculenta Crantz), amplamente consumida na Região Amazônica.
Priscilla Andrade Silva, Roberto Lisboa Cunha, Alessandra Santos Lopes, Rosinelson da Silva Pena   +3 more
doaj   +1 more source

Dietary management and feeding considerations of pediatric aerodigestive and upper gastrointestinal motility disorders: A position paper by the North American Society for Pediatric Gastroenterology, Hepatology, and Nutrition (NASPGHAN) Neurogastroenterology and Motility Committee

Journal of Pediatric Gastroenterology and Nutrition, EarlyView.
Abstract Objective Pediatric aerodigestive and upper gastrointestinal (UGI) motility disorders are common and may be associated with compromised nutritional status and decreased quality of life. Traditional dietary recommendations for aerodigestive and UGI motility disorders have been rudimentary and largely based upon experience and common sense ...
Khalil El‐Chammas, Kirsten B. Jones, Joan Arvedson, Mary Boruta, Erick Toro‐Monjaraz, Anita Sicolo, Anil Darbari, Rachel Rosen, Julie Khlevner   +8 more
wiley   +1 more source