Bajra‐based functional laddu—Standardization, nutritional profiling, molecular characterization
Food Biomacromolecules, EarlyView.Abstract The bajra laddu experimental formulations consisted of composite flour containing varying proportions of bajra flour and gram flours viz, T0‐0:100, T1‐25:75, T2‐50:50, T3‐75:25, and T4‐100:0, respectively. The sensory acceptability of the standardized product was assessed by semitrained panelists using a nine‐point hedonic scale, which ...
Mridula Pandey +5 more
wiley +1 more source
The use of green banana (Musa balbisiana) pulp and peel flour as an ingredient for tagliatelle pasta
Brazilian Journal of Food Technology, 2017 Green banana flour shows good potential as a functional ingredient for special-purpose foods, but there are no data in the literature concerning the use of a green banana pulp and peel flour for the development of products such as pasta.
Vanessa Naciuk Castelo-Branco +10 more
doaj +1 more source
Proportion of common wheat kernels in commercial samples of durum wheat by chemical methods
, 1970 Durum wheat (Triticum durum Desf.) is used for production of semolina which is the required raw material for the elaboration of good quality pasta products. Common wheat (T.
Carbonero Zalduegui, Pilar +1 more
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Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Tepung Ubi Kayu (Manihot Esculenta) Dan Tepung Tempe Kedelai Mempengaruhi Pengembangan Volume Dan Mutu Gizi Protein Roti Tawar [PDF]
, 2015 Backround: Bread was a carbohydrate source's food, was made from wheat flour. Cassava flour as substitution for wheat flour by modification process used physic method (boiling) to obtain resitant starch.
Anwar, S. (Syaiful) +2 more
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Analisis Efisiensi Dan Produktivitas Tenaga Kerja Industri Tepung Terigu Di Indonesia Periode 1997-2008 [PDF]
, 2012 This research aimed to (1) explain how development the efficiency of wheat flour industry in Indonesia (2) explain how development the labour of productivity of wheat flour industry in Indonesia.
Elisabet, Y. R. (Yohana)
core +2 more sources
Food Safety and Health, EarlyView.A conceptual framework of virtual water showing its sources, major applications, components of the virtual water footprint, and emerging future directions. The diagram emphasizes the growing role of virtual water in global sustainability and resource planning.
Priti Bhowmik +2 more
wiley +1 more source
KAJIAN PERBANDINGAN TEPUNG BERAS MERAH (Oryza nivara) DENGAN MOCAF (Modified Cassava Flour) DAN PENAMBAHAN TERIGU (Triticum sp) TERHADAP KARAKTERISTIK ORGANOLEPTIK MIE BASH [PDF]
, 2017 The pusposed of research was to know the influenced of the comparation from the used of brown rice flour and mocaf, with addition of wheat flour to the characteristics of wet noodle organoleptic.
ANNISA ZAHRA FAUZIA, 093020014 +2 more
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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 +4 more
wiley +1 more source
Tingkat Pengembangan Dan Daya Terima Bolu Kukus Berbahan Dasar Tepung Singkong (Manihot Esculenta Crantz) Yang Disubstitusi Tepung Daun Katuk (Sauropus Androgynus) [PDF]
, 2015 Background: The cassava and katuk leaves can be processed into flour through drying and refining and also can be used as raw materials in substituting wheat flour.
, Eni Purwani, S.Si., M.Si +2 more
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