Zobrazeno 1 - 10
of 380
pro vyhledávání: '"bean flour"'
Publikováno v:
Andalasian International Journal of Agricultural and Natural Sciences, Vol 4, Iss 01, Pp 37-46 (2024)
This research aims to get the best formulation which liked by panelist by considering the chemical characteristics from blending of purple sweet potato flour, mung bean flour and corn flour. This research has done at laboratory of agricultural techno
Externí odkaz:
https://doaj.org/article/987de9091a514bf6840efab340e09128
Publikováno v:
Andalasian International Journal of Agricultural and Natural Sciences, Vol 4, Iss 02, Pp 130-139 (2024)
This study aims to determine the antioxidant activity and physicochemical properties of dried noodles mixed with wheat flour and red bean flour with the addition of butterfly pea flower (Clitoria Ternatea L.) extract. The design used in this study us
Externí odkaz:
https://doaj.org/article/e929814214564ec3b4bc0ab231944fde
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 3, Pp 220-226 (2024)
Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are commonly made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm. Therefore, it is necessary
Externí odkaz:
https://doaj.org/article/07ecc1ca9ea34359b8525a6f081e3251
Publikováno v:
Food ScienTech Journal, Vol 6, Iss 1, Pp 15-26 (2024)
Jack bean is a type of legume that is widely cultivated in Indonesia, but its use is still limited. The levels of protein and carbohydrates contained in the bean have the potential to be developed, so it is necessary to know its functional properties
Externí odkaz:
https://doaj.org/article/1ca9e004575e4e9fbe21484554fa011f
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 140-150 (2024)
Bacillus subtilis and Lactobacillus casei were commonly used in the production of fermented bean products. The effects of fermentation by two types of bacteria on the hypoglycemic and lipid-lowering activities of crude polysaccharides from bean flour
Externí odkaz:
https://doaj.org/article/93c76a63a6024fee943f4057bfacd360
Publikováno v:
Grasas y Aceites, Vol 75, Iss 2 (2024)
The effects of locust bean (carob) flour (LBF) as a substitute for cocoa in the production, quality attributes, and storage stability of chocolate spreads were investigated. CON (4.5% cocoa), CF15 (3.0% cocoa + 1.5% LBF), CF30 (1.5% cocoa + 3.0% LBF)
Externí odkaz:
https://doaj.org/article/bec4f36b3ff443eabc10d41f35a12977
Autor:
Ophélie Gautheron, Laura Nyhan, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt, Aylin W. Sahin
Publikováno v:
Foods, Vol 13, Iss 18, p 2922 (2024)
Fava bean (Vicia faba L.) is a protein-rich pulse with high nutritional value, but its functional and sensory characteristics limit its application in foods. Solid-state fermentation (SSF) can modify the composition of plant proteins, modulate its fu
Externí odkaz:
https://doaj.org/article/5ee8606a3ffa43328dedfbf7ad35f14c
Autor:
Francis C. Anosike, Okwuowulu R. Chinwendu, Nwigboji A. Nnaemeka, Mofunanya G. Nneka, Paul Inyang, Chinaka Ikechukwu, Onye‐Chinedu C. Blessing, Gertrude N. Onyeji, Emeka C. Prince‐Osuji
Publikováno v:
Food Bioengineering, Vol 2, Iss 3, Pp 264-272 (2023)
Abstract The present study evaluated the baking qualities and physicochemical properties of bread produced from wheat flour supplemented with cassava and mung bean flour blends at different levels of inclusion to assess its suitability to be used in
Externí odkaz:
https://doaj.org/article/a92f023800a942c69e1fd101ffe869ce
Autor:
Nur Annisa Metya Novikasari, Iffah Muflihati, Umar Hafidz Asy'ari Hasbullah, Rizky Muliani Dwi Ujianti
Publikováno v:
Agrointek, Vol 17, Iss 2, Pp 306-316 (2023)
Analog rice is artificial rice that resembles rice. Cassava flour and mung bean flour are the raw materials used in the manufacture of analog rice. Modification of starch by annealing, Heat Moisture Treatment, and Autoclaving-cooling aims to improve
Externí odkaz:
https://doaj.org/article/b614966742eb4c89ab8cac5b04ea1d57
Publikováno v:
Agrointek, Vol 16, Iss 4, Pp 595-605 (2022)
Cookies are a type of baked delicacy with a sweet taste and a crunchy texture. Wheat flour and white sugar are the most common ingredients in cookies. In this study, cookies' primary ingredients and sweetness were replaced with alternative ingredient
Externí odkaz:
https://doaj.org/article/aa7d9e6c65de4865a395ba043adea67c