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Flour quality
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This study determined effect of nano TiO2 ratio on some properties of wood plastic composite (WPC), especially ultraviolet (UV) resistance of the material. Research results showed that, the TiO2 nanoparticles did not significantly affect bonding quality between wood flour and plastic, it means when adding nanoparticles into WPC, the strength of material was almost unchanged.
7p
vilarry
01-04-2024
6
1
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Ebook "Medical foods from natural sources" fills the gap in the literature by discussing the history of enteral nutrition; interpreting the statistics regarding worldwide need for enteral nutrition support and cost involved; enumerating the processing technology to develop natural ingredients-based enteral foods; and describing the results of prospective clinical trials and case studies conducted to evaluate the effectiveness of enteral foods based on natural ingredients.
224p
manmanthanhla0201
26-02-2024
6
1
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Annually, the chicken processing industries generate significant quantities of chicken feet which are often discarded because they are undervalued and underutilized. However, this study was done to add value to chicken feet by evaluating the functional and pasting properties of high quality cassava-defatted tigernut-chicken feet composite blend.
8p
viisac
23-09-2023
4
1
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Lifestyle-related diseases is the generic term for diseases associated with individuals’ way of life, including hypertension, dyslipidemia, and diabetes. These diseases are triggered by certain lifestyles, such as eating habits and exercise habits, which reduce healthy life expectancy. In addition, as a lifestyle-related disease progresses, complications occur, leading to decrease in quality of life.
8p
viisac
23-09-2023
2
1
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As a potential source of calcium and or minerals, the nutritional, physical, and sensory characteristics of biscuits enriched with baobab pulp were studied. The main objective of this study is to determine the ratio of incorporation of baobab fruit pulp flour with wheat flour for the production of a functional biscuit.
10p
viisac
23-09-2023
1
1
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Presence of Kunitz trypsin inhibitor (KTI) in soybean seeds necessitates pre-heat treatment of the soy-flour for its inactivation before using it in food and feed products. The heat treatment not only enhances processing costs of the soy-based foods and feeds but also affects seed-protein quality and solubility.
9p
vinarcissa
21-03-2023
4
1
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In this work, we aimed to experimentally investigate the influences of the addition of passion fruit powder on finished bread characteristics, i.e., the quality and sensory perception, and the dough physical-chemical properties. The substitution rate of the passion fruit peel powder ranged from 5 to 20% of the wheat flour by weight.
8p
vicedric
08-02-2023
6
3
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Bread formulations, A4-X3, A4-XG2, A5-X3 and A5-XG3, had lower hardness and remained softer up to 72 h of storage period compared to other treatments. It could be concluded that the formulations A4 (rice flour:corn starch:potato starch, 40%:20%:40%) followed by A5.
7p
schindler
30-12-2021
5
1
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Physicochemical, cooking quality and sensory characteristics of noodles fortified by whole lupine meal (WLM) and defatted lupine meal (DLM) as different protein products were evaluated.
8p
schindler
30-12-2021
6
0
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The effects of normal and hard milling and different conditioning times on flour properties of Egyptian wheat Sakha 94 and Gemmeiza 11 were studied. The dough rheological properties of resultant dough were evaluated using farinograph, alveograph and Rapid Visco-Analyzer (RVA) instruments.
9p
schindler
30-12-2021
5
0
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Pasta is healthy, cheap, versatile, and convenient as a carrier of bioactive components. The present work focused on increasing the nutritional quality of pasta via chickpea flour and protein isolate in addition to monitoring the influences of this fortification on the physicochemical, texture and sensory attributes of functional pasta.
7p
schindler
30-12-2021
15
0
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Farinograph values on the contrary, showed the good quality of standard flour but parameter water absorption was better with addition of oat flour due to non-starch polysaccharides presented in oat. Extensograph device showed that increasing addition of oat flour decreased resistance to extension. Colorant cereals generally can increase biodiversity in agriculture, and can be attractive raw materials for production foods with added value.
7p
mudbound
10-12-2021
9
1
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The oil absorption capacity decreased with blending. Other functional properties such as Water absorption capacity, Bulk density, swelling index, loaf height, and loaf volume increased as blends ration increases. Sensory characteristic reflected a down turn progression as blending was increased. Increase in cashew nut flour led to increase in chemical and functional quality values of the bread samples hence cheap bio functional ingredient which could also alleviate hidden hunger in rural populations with supplies of macro and micro nutrients.
6p
mudbound
10-12-2021
16
1
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Finger millet is an important millet owing to its excellent storage properties and the nutritive value. So dehulling or pearling of finger millet is necessary to remove its outer layer to improve its flour quality. Pearling of this millet is quite difficult as its seed coat is bound tightly to the endosperm of the grain.
8p
cothumenhmong11
11-05-2021
17
2
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The Indian Traditional Sweet (Instant Sheera Mix) is a blend of semolina, wheat flour and moong dal flour roasted with ghee & furnished with the Indian mango flavor which has significant amounts of proteins and carbs along with high energy content. The formulation and standardization of blended Instant Sheera Mix was conducted in order to develop innovative formulation of Sheera Mix and study the changes in Sheera quality during storage. The blending of semolina, foxnut, wheat flour, moong dal flour, sugar was done.
12p
trinhthamhodang11
27-04-2021
10
1
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In the current study, two forms of finger millet flour viz., malted and unmalted were used to prepare finger millet enriched probiotic fermented milk products. Both forms were incorporated in toned milk at 10%, 15%, 20% rates and fermented using probiotic Lactobacillus helveticus MTCC 5463 and Streptococcus thermophiles MTCC 5460. Fermented product without finger millet served as control. Products were analysed for titratable acidity, sensory and microbiological parameters.
9p
caygaocaolon8
07-11-2020
11
1
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The present study was undertaken to evaluate the nutrition quality of commercial snacks prepared from blended flour of different fractions of milling industry.
10p
angicungduoc8
07-11-2020
13
4
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Response surface methodology (with central composite rotatable design) was used to investigate the physical properties of extruded kodo-defatted soy flour-water chestnut blends in a Brabender single screw extruder. The effect of extrusion operating parameters mainly moisture content in blend, barrel temperature, die head temperature, screw speed and blend ratio on quality of extruded products were determined.
11p
angicungduoc8
07-11-2020
8
2
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This study was conducted to investigate the physico-chemical characteristics of oat flour and apple pomace enriched oat flour biscuits. Biscuits were prepared with different level of oat flour and apple pomace powder and the physico-chemical properties were examined after the evaluation of sensory characteristics.
11p
trinhthamhodang1215
23-09-2020
7
0
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Meat based seasoning fryums (meat vadam) with 15, 25 and 35 % chicken meat were developed and their quality evaluated. Fryums prepared with 100% rice flour were used as control.
8p
trinhthamhodang1215
23-09-2020
7
1
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