NUTRITIONAL, PHYSIOCHEMICAL, PASTING AND THERAPEUTIC ATTRIBUTES OF COMPOSITE FLOUR
نویسندگان
چکیده
منابع مشابه
Optimization of the functional characteristics, pasting and rheological properties of pearl millet-based composite flour
Optimisation of composite flour comprising pearl millet, kidney beans and tigernut with xanthan gum was evaluated for rheological evaluations. The functional properties of the composite flour were optimized using optimal design of response surface methodology. The optimum blends, defined as blends with overall best functional characteristics were run 3 (75.956% pearl millet, 17.692% kidney bean...
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Three oat cultivars and one oat breeding line were evaluated for chemical, hydration and pasting properties. Protein, starch and β-glucan levels ranged 11.13∼14.37, 56.37∼64.86 and 3.44∼4.76%, respectively. The oat cultivars Daeyang and Seonyang contained higher β-glucan levels of 4.76 and 4.35%. The Daeyang variety had a higher water absorption index (WAI) of 2.83∼3.35 (g/g), but a lower water...
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There is an increasing demand for fibre rich food and food ingredients. In this study, pumpkin pulp, unripe banana pulp, unripe mango pulp and peel which are high in dietary fibre were processed into flour and substituted at 5% level for wheat flour in a composite flour crackers formulation. The control crackers comprised of 100% wheat flour. Sensory evaluation was conducted using a 9-point hed...
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چکیده ندارد.
15 صفحه اولEffect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour
The effects of soaking and roasting on the physicochemical and pasting properties of soybean flour were evaluated. Soybean seeds were soaked overnight in tap water for 0-72 h, hand dehulled, dried, and part of the sample was roasted. Roasted and unroasted soy beans were milled into flour and analyzed. The results showed that the total carbohydrates (22.8-27.9 g/100 g), the ash content (3.5-3.6 ...
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ژورنال
عنوان ژورنال: Journal of Global Innovations in Agricultural and Social Sciences )
سال: 2016
ISSN: 2312-5225,2311-3839
DOI: 10.22194/jgiass/4.2.747