Results 71 to 80 of about 4,085 (242)

Physicochemical, pasting, and functional properties of tuber-based composite flours and their application in gluten-free muffins

CyTA - Journal of Food
This study evaluated composite flours made from modified cassava, suweg, and arrowroot as gluten-free muffins. Three blends, CF1 (60:30:10), CF2 (60:25:15), and CF3 (60:20:20), were used to produce muffin (M1, M2, M3), compared with wheat-based control ...
Herlina Marta, Annisa Kurnia Rahayu, Vira Putri Yarlina, Fetriyuna Fetriyuna, Yana Cahyana, Heni Radiani Arifin, Dewi Sondari   +6 more
doaj   +1 more source

Optimization of Multi‐Millet Cookie Formulation Using Mixture Design and Their Physicochemical Characterization

Food Safety and Health, EarlyView.
Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar, Shashi Shekhar Mishra, Rekha Kaushik, Rahul Mehra, Shiv Kumar   +4 more
wiley   +1 more source

Decoupling climate and human impacts on the nitrogen cycle during the Irish Bronze Age

Journal of Quaternary Science, EarlyView.
ABSTRACT Disentangling climate variability and human activity in past nitrogen cycling is key to understanding ecosystems. Previous studies in Ireland observed a widespread, permanent shift in terrestrial nitrogen cycling during Later Prehistory, potentially linked to intensifying land‐use.
Sarah Ferrandin, Gill Plunkett, Neil Ogle   +2 more
wiley   +1 more source

A REVIEW OF RHEOLOGICAL PROPERTIES OF HIGH QUALITY CASSAVA FLOUR (HQCF) COMPOSITES

Arid Zone Journal of Engineering, Technology and Environment, 2018
Food products development by means of composite flour technology is experiencing a remarkable upsurge globally with the ticking of the clock; thereby inviting a great deal of researchers’ consideration, particularly in bakery foodstuffs and pastries ...
J. U. Okoko, A. F. Alonge, P. O. Ngoddy
doaj  

Functionality and Appearance of Sorghum-Pearl Millet Composite Flour Fortified With Oyster Mushroom for Thin Porridges. [PDF]

Food Sci Nutr
This study investigated the functionality, color, pasting and rheological properties of sorghum–pearl millet composite flour fortified with oyster mushroom. Fortification increased water, oil and swelling capacities, while decreasing pasting viscosities. The color lightness and yellowness improved with increasing oyster mushroom levels.
Charles AN, Mburu M, Njoroge D, Jekle M, Zettel V.   +4 more
europepmc   +2 more sources

Effect of in situ amylase and fermented maize starch on texture and after‐cooking storability of lafun dough

JSFA reports, EarlyView.
Abstract Background Lafun is made by fermenting and drying cassava chunks, which are then milled into flour and cooked into dough. Its quality characteristics are variety‐dependent, while it may become too soft or even liquefy during storage, leading to rejection by end‐users.
Laurent Adinsi, Muqsita Daouda, Alexandre Bouniol, Sègla Wilfrid Padonou, Imayath Djibril Moussa, Francis Hotegni, Noël Akissoé   +6 more
wiley   +1 more source

Compatibility of Whole Wheat-Based Composite Flour in the Development of Functional Foods

Food Technology and Biotechnology
Over the last decades, eating habits have shifted towards convenient foods with shorter preparation times due to people’s busy lifestyles and higher living standards.
Amani Weerarathna, Matara Arahchige Jagath Wansapala   +1 more
doaj   +1 more source

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Effects of genotype and environment on the physiochemical properties of Canadian oat varieties

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 3111-3121, 30 March 2025.
Abstract BACKGROUND The relationship between oat grain composition and physical attributes as influenced by oat genotype and Canadian growing environments was investigated. Thirty Canadian oat (Avena sativa L.) genotypes, grown in three Canadian growing locations (Brandon, Manitoba; Portage la Prairie, Manitoba; and Lacombe, Alberta) over 2 consecutive
Vanessa Alexander, Kirby T. Nilsen, Sijo Joseph, Trust Beta, Lovemore Nkhata Malunga   +4 more
wiley   +1 more source

Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour

Heliyon, 2017
Optimisation of composite flour comprising pearl millet, kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface ...
Olugbenga Olufemi Awolu
doaj   +1 more source