Zobrazeno 1 - 10
of 162
pro vyhledávání: '"composite flours"'
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-11 (2024)
Abstract Despite their low nutritional values, cereals are the raw materials used the most for developing different food products. This study aimed to enhance the nutrient content of finger millet flour by developing nutrient-rich flour blended from
Externí odkaz:
https://doaj.org/article/d57d222b8f3f4aefbd71d54aca7ee72c
Autor:
Hiba Naveed, Waleed Sultan, Kanza Aziz Awan, Aysha Imtiaz, Sanabil Yaqoob, Fahad Al-Asmari, Ahmad Faraz, Jian-Ya Qian, Aanchal Sharma, Robert Mugabi, Saqer S. Alotaibi, Gulzar Ahmad Nayik
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101959- (2024)
This review examines the glycemic impact of cereal and legume-based bakery products and their potential role in chronic disease management, particularly in type II diabetes and cardiovascular diseases. The primary objective is to assess the glycemic
Externí odkaz:
https://doaj.org/article/61d58600976b438d862d3d4564e15a83
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
This study aimed to examine the characteristics of gluten-free bread made using a combination of sorghum and sweet lupin composite flour in comparison with 100% sorghum bread. The flour ratios used were as follows: 96.3% Sorghum Flour (SF) to 3.7% Lu
Externí odkaz:
https://doaj.org/article/117a7ac2090a46ac98f5fc14fd0b74ab
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
ObjectiveInvestigating the functional properties of treated flour composites derived from fruit by-products of avocado (Persea americana), kiwifruit (Actinidia deliciosa), pineapple (Ananas comosus), and pomegranate (Punica granatum) skins, peels, an
Externí odkaz:
https://doaj.org/article/a2296a0639954d2a812ca1c94cf74b3f
Autor:
Rowland Monday-Ojo Kayode, Cynthia Nguevese Chia, Bukola Idowu Kayode, Adesewa Priscilla Olowoseye, Victoria Auhoiza Joshua
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-10 (2023)
Abstract The objective of this study was to investigate the quality of chin-chin produced from aerial yam and wheat flour blends with the aim to improve the utilisation of aerial yam flour and reduce over-dependence on wheat flour. A portion of aeria
Externí odkaz:
https://doaj.org/article/a33a28061902479e9cab140cbcd79abc
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100651- (2023)
Noodles are one of the staple foods consumed in Nigeria. Wheat, which is a major component in noodles formulation has suffered decline in production in recent times and in addition to this, noodles made from wheat lacks adequate essential nutrient ne
Externí odkaz:
https://doaj.org/article/fc2c0ee20ddb42fabfca5ac49e07e8a1
Akademický článek
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Akademický článek
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Publikováno v:
Heliyon, Vol 9, Iss 4, Pp e15318- (2023)
Biscuits are popular ready to eat, cheap and convenient food products that are consumed globally. Supplementation of wheat flour with inexpensive staples from other cereals, legumes, roots and tubers will help in improving the nutritional quality of
Externí odkaz:
https://doaj.org/article/ed844c8fc1e146ae9b44eaa7a46ba93c
Publikováno v:
Heliyon, Vol 9, Iss 4, Pp e15045- (2023)
This study investigated the amino acid, physicochemical and sensory qualities of biscuit made from composite flours of wheat and velvet bean. The incorporation of velvet bean flour significantly increased (p
Externí odkaz:
https://doaj.org/article/e9d4bea15e0c4b91abae1b8ba24e2976