Results 81 to 90 of about 212,509 (305)
PENGARUH PENGGUNAAN TEPUNG KORO BENGUK (Mucuna pruriens) DAN TEPUNG MOCAF (Modified Cassava Flour) SEBAGAI SUBSTITUSI TEPUNG TERIGU TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORI COOKIES [PDF]
, 2013 Cookies is a biscuit, flour-based food product. Wheat flour is a powder made from wheat. However, wheat is difficult to grow in Indonesia so that we must import. Wheat flour consumption has increased so it was necessary
Saputra, Hasyim Prayogi
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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
Frontiers in Food Science and TechnologyIntroductionThis study was undertaken to evaluate a value-added innovative buttermilk biscuit made from orange flesh sweet potato (OFSP) flour, infused with coconut.
Ronnie Ramsaran +2 more
doaj +1 more source
Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome
Food Biomacromolecules, EarlyView.Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley +1 more source
Journal of Future FoodsThe rise in refined wheat flour consumption within developing nations has raised concerns about its potential adverse effects on the health and nutritional status of their populations. As a result, there has been growing interest in exploring alternative
N.S. Nirmani +5 more
doaj +1 more source
KAJIAN PERBANDINGAN TEPUNG TERIGU (triticum aestivum) DENGAN TEPUNG JEWAWUT (Staria italica) TERHADAP KARAKTERISTIK ROTI MANIS [PDF]
, 2017 Currently, Indonesia's dependence on wheat was increasing as more and more processed products of flour as staple food, one of which is bread. On the basis of this fact, this study aims to determine whether the use of wheat flour can be reduced.
ADINDA SARAH FIRDHAUSA, 133020207 +2 more
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Functional and physicochemical properties of proteins isolated from four different pulses
Food Biomacromolecules, EarlyView.Proteins from four pulses viz. pinto bean, cow pea, pigeon pea, and navy bean were isolated and characterized. Pinto bean protein showed the highest oil absorption capacity and solubility. Pinto bean protein exhibited the highest emulsion capacity and foaming capacity. Cow pea protein showed the highest in vitro protein digestibility.
Bharati Kumari, Nandan Sit
wiley +1 more source
Food Biomacromolecules, EarlyView.Abstract Whereas gluten‐free bread production often relies on starch‐heavy formulations, this study introduces a novel approach by leveraging the synergistic effects of fermented/pre‐gelatinized Cardaba banana, pigeon pea, and lemon pomace—an underutilized agro‐industrial byproduct.
Abimbola Abike Osanbikan +5 more
wiley +1 more source
Formula and Quality Study of Multigrain Noodles
Grain & Oil Science and Technology, 2018 Multigrain noodles were made by com and wheat flour as the main ingredients and with small ratios of oat flour, soybean flour and millet flour through extrusion process.
QI Jing +4 more
doaj +1 more source
DETERMINATION OF GLYCEMIC SCORE OF PROCESSED FOOD FROM WHOLE WHEAT (Triticum aestivum L.) FLOUR DEWATA’S VARIETY IN TERMS OF AMYLOSE CONTENT AND STARCH DIGESTIBILITY [PDF]
, 2014 Nowadays, whole wheat flour started to be like with Indonesian people. In Indonesia there is Dewata’s variety of wheat. Whole wheat flour has average level of glycemic score (55-69).
Anik Tri, Haryani +3 more
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