Zobrazeno 1 - 10
of 432
pro vyhledávání: '"cooking properties"'
Autor:
Shanmugam Shobana, Karunanidhi Mohanraj, Nagappa Gurusiddappa Malleshi, Benhur Dayakar Rao, Ranjit Mohan Anjana, Viswanathan Mohan
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-15 (2024)
Abstract Background Millets are underutilized grains rich in nutrients. This study aimed to investigate the impact of debranning on the nutritional, cooking, and microstructural properties of five Indian millets namely foxtail, little, kodo, barnyard
Externí odkaz:
https://doaj.org/article/7b9d0b9efa52402aa21a42f4e47aa45c
Autor:
Jinjing WANG, Lele FENG, Siyu SHEN, Jialun ZHANG, Zhiwei WANG, Ye ZHANG, Tianxin WANG, Hao WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 85-92 (2024)
To improve the application of wheat flour and the quality of noodles, in this study, 0.25%, 0.50%, 0.75%, 1.00% (w/w) grape seed proanthocyanins (GSP) were added to wheat flour. Rheology, moisture distribution and texture quality of the dough, as wel
Externí odkaz:
https://doaj.org/article/b01e423312204a149da69a866cdf2a97
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 62-69 (2024)
In order to realize the comprehensive utilization of asparagus and its by-products, asparagus was dried to prepare asparagus powder and used for the preparation of noodles. The effects of asparagus powder addition (0~10%) on solvent retention capacit
Externí odkaz:
https://doaj.org/article/ed1bad063297451db139d802024fee52
Autor:
Eylem Ezgi Fadıloğlu, Haluk Ergezer
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 2, Pp 214-220 (2024)
The study was carried out to develop chicken patties by incorporating acorn flour as a meat replacer at 3%, 6%, and 9% levels in the formulation. For this purpose, the chemical (moisture, protein, fat, ash), pH, thiobarbituric acid (TBA), and color a
Externí odkaz:
https://doaj.org/article/a29a68d89c6f463490c3174b690a6e5f
Autor:
Gwekwe Blessing, Nyanga Loveness K., Matsungo Tonderayi M., Chidewe Cathrine, Mukanganyama Stanley, Nyakudya Elijah, Mtambanengwe Florence, Mapfumo Paul, Chopera Prosper
Publikováno v:
Food and Feed Research, Vol 51, Iss 1, Pp 1-17 (2024)
Pasta is one of the most consumed staples worldwide. New formulations incorporating novel nutritious ingredients are now common in its production. The purpose of this study was to formulate, optimise and evaluate the sensory properties of sorghum-bas
Externí odkaz:
https://doaj.org/article/c945222dd5a14c278066717e58494c1b
Publikováno v:
Foods, Vol 13, Iss 21, p 3453 (2024)
This study investigated the impact of gradient milling on the cooking properties and sensory characteristics of Yangxian black rice. The results showed that as the degree of milling increased, the gelatinization time decreased (36.85–23.54 min) and
Externí odkaz:
https://doaj.org/article/81bb088e0dd440269d53222bb5d31ece
Publikováno v:
Darnios Aplinkos Vystymas, Vol 21, Iss 1 (2024)
In last decade, in scientific literature, various pulses dominate as raw material of new pasta development. The production of pulse pasta is complex technological process, generally based on extrusion technology. The aim of the study was to produce s
Externí odkaz:
https://doaj.org/article/5748c40dcf4f4e23b96a5efc05e8f4b4
Autor:
Lingling XU, Xiaojia JIAO, Yanhong CHEN, Hui NI, Jingxin LIN, Zedong JIANG, Yanbing ZHU, Mingjing ZHENG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 15, Pp 221-230 (2023)
In order to improve the quality of wheat noodles, the compounding gels were prepared by enzymatic hydrolysis of konjac gum and carrageenan to study its effects on quality of wheat noodle. The additions of compounding gels, salt and water were selecte
Externí odkaz:
https://doaj.org/article/6962f399791042c5baf24d9588922a78
Autor:
Sevgi Konya, Kübra Aktaş
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 67 (2024)
Abstract In this research, acorn flour (AF) was used in starch based noodle production. It was replaced with gluten free mix at four different ratios (10, 20, 30 40%) for supplementation. The results indicated that AF utilization caused lower L* valu
Externí odkaz:
https://doaj.org/article/0e2f984159f9483dac6e034302e9f89f
Publikováno v:
Liang you shipin ke-ji, Vol 31, Iss 3, Pp 24-32 (2023)
Aiming at the disadvantages of thick seed coat and difficult cooking of red beans, a red bean product that can be co-cooked with white rice was developed through the pre-cooking technology of "microwave pretreatment-soaking-steaming". Based on the op
Externí odkaz:
https://doaj.org/article/f2e0bfd4ec7144ba977af481fbbbd117