background and objective: the quality of flat breads depends in part on the textural and structural properties of breads during storage. these properties are largely affected by flour quality. this research aimed at evaluating textural and structural properties of lavash bread types during storage by different techniques, comparing these methods and determination of correlation between their re...

This study identified the odor-active compounds and the qualitative characteristics of doughs from "ancient" grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus brevis and compared with fermented doughs...

© 2012 Platt-Lucero et al., licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Viscoelastic and Textural Characteristics of Masa and Tortilla from Extruded Co...

BACKGROUND Childhood and adolescent malnutrition is a function of inadequate intake. Cookies are favourite snacks of children and adolescents. OBJECTIVE This work determined the nutrient, antinutrient, and phytochemical compositions of two local cowpea (oraludi and apama) flours and evaluated the organoleptic properties of their wheat-based cookies. DESIGN The two local cowpea species were ...

Red kidney beans (Phaseolus vulgaris) processed to differ in distribution and content of indigestible carbohydrates were used to study hindgut fermentability and production of short-chain fatty acids (SCFA). Bean flours with low or high content of resistant starch (RS), mainly raw and physically-inaccessible starch, were obtained by milling the beans before or after boiling. Flours containing r...

The effects of two vegetable flours, prepared from the African plants Detarium senegalense Gmelin, a legume, and Cissus rotundifolia, a shrub, on postprandial blood glucose and insulin concentrations in human subjects, were investigated. Chemical analysis indicated that these flours contained significant amounts of NSP. The detarium in particular was found to be a rich source of water-soluble N...

Wheat is one of the world’s key staple foods, but it often contaminated with mycotoxin-producing microorganisms, resulting in a large amount food waste every year. The contamination wheat grains harvested 2020 and 2021 Switzerland, as well flours bought local stores two mycotoxins zearalenone (ZEA) enniatin B (ENB) was investigated. quantification performed using LC–MS/MS. ZEA, level different ...

BACKGROUND The aim of the paper was to compare the food qualities of 2 varieties (SME 1 and 2) of high quality cassava flour (HQCF) produced from indigenous technology and that of some commercially sold wheat/HQCF samples. MATERIAL AND METHODS The pH, proximate, phytochemical, antioxidant, functional properties and starch yield of the flours were carried out using standard techniques. RESUL...

The objective of this study was to find innovative approaches for the production of iron fortified noodles that are natural and economically feasible. The functional food was produced using different combinations . The investigated variables were the ratio of sorghum to white bean flour, pre-gelatinized flours (drum dried or extruded) and guar gum addition while the emulsifier added was kept co...