An enzymatic method based on hydrolysis of starch by amyloglucosidase and measurement of d-glucose released by glucose oxidase-peroxidase was developed to measure both gelatinized starch and hydrolyzable starch in situ of dried starchy products. Efforts focused on the development of sample handling steps (particle size reduction of dry samples followed by a unique mechanical resolubilization st...

The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering...

Two experimental high beta-glucan oat (Avena sativa) lines (7.64 and 8.05%) and two traditional lines (4.77 and 5.26% beta-glucan) were used to evaluate the effect of beta-glucan quantity and molecular weight on bile acid (BA) binding. The oat flour samples were digested by an in vitro system that simulated human digestion. No significant differences among oat type were found in the overall bet...

Injera is a fermented, sour bread consumed as a staple food in Eritrea and Ethiopia. The bread can be prepared from various cereals but tef [Eragrostis tef (Zucc.) Trotter] is the most preferred ingredient. This study assessed the acceptability of injera prepared using grains of a closely related but underutilized grass, Eragrostis curvula (Schrad.) Nees. The nutritive value of the grains was c...

Wheat, rye and triticale samples were evaluated in terms of physicochemical and technological properties. The triticale samples had higher susceptibility of sprouting compared to rye. The milling value of wheat and triticale samples was over 70, suggesting good milling properties and the ability to provide flours with low extraction rates. Of all studied grains, triticale had the lowest dough d...

Yacon (Smallanthus sonchifolius) is a tuberous root from the Andean region in the South America rich em water, fructooligosaccharides and phenolic compounds, some of which are natural antioxidants and may help prevent the deleterious action of free radicals in the body. The yacon has attracted much attention due to their potential health benefits to humans. In this study the levels of total phe...

1. Ahmed M.W. and Islam M.N., 2018. Moisture sorption characteristics of selected commercial flours (wheat, rice corn) Bangladesh. Am. J. Food Sci. Technol., 6, 274-279, https://doi.org/10.12691/ajfst.... CrossRef Google Scholar

Physico-chemical, functional properties, and filmogenic characteristics were determined in pulp (P) whole (W) banana flours (BF), pretreated or not (preT unT, respectively) with sodium metabisulfite, obtained from cultivars of Ecuadorian Musaceae: Musa acuminata AAA. The proximal composition revealed a high content fat, protein, ash, fiber flours, while the total starch amylose was greater flou...

In light of the current pandemic, there is an urgent need for high-quality nutrient-dense infant food in developing countries. This study aimed at development flours with high nutritional potential from senescent plantains. Thus, some enriched were created using plantains Dockounou technology production. Flours analysed physicochemically, biochemically, nutritionally, functionally and organolep...

This study explored the use of pomelo albedo as a composite flour in bread production. The portion whole fruit was debittered through standard method and obtained flours (DPAF) which were incorporated into wheat at four formulations 0, 10, 20, 30% for impact DPAF on functional characteristics physical, chemical sensory breads investigated. difference between 100% enriched with regarding water a...