Considering the high interest in using pulses production of staple foods, including pasta, this study aimed at investigating effect pre-gelatinisation on overall quality pasta from red lentils. Pre-gelatinized flours showed a lower gelatinisation temperature (up to about 57 °C vs. 65 °C) and higher retrogradation tendency than native flour. Such changes resulted water absorption capacity 1.23 0...

Chestnut and chickpea flours have interesting nutritional characteristics can be incorporated into layer cake formulations. This study aims to evaluate the effect of incorporating mixtures these with wheat flour in elaboration cakes. With this aim, cakes were elaborated three different flours. Mixes 50% a mixture same proportion analysed. Batter density, microstructure viscosity, as well specif...

The objective of this study was to evaluate the effects different gluten-free flours on physicochemical, textural and sensory properties meatballs. Five groups meatballs were produced: C: control with breadcrumbs, Gf1: buckwheat flour, Gf2: chickpea Gf3: corn flour Gf4: millet flour. increased protein content raw (P < 0.05). cooking yield results higher in than samples Chickpea (Gf2) (Gf3) m...

Cereal Chem. 73(6):770-774 Analysis of different wheats and flours for vitamin B6 using water exin PN (0.9-2.7 nmol/g). Mean values (± standard deviations) were 5.0 ± tracts and reverse-phase high-performance liquid chromatography 1.8 nmol/g for total vitamin B6; 1.7 ± 0.5 nmol/g for PN; and 3.4 ± 1.8 revealed significant variation in content of pyridoxine (PN) and pyrinmollg for PNG. American ...

Banggai yam (Dioscorea sp) has many varieties, which is locally cultivated and consumed by people in Banggai, Central Sulawesi. can be processed into flour applied as an ingre-dient analogue rice. This study aimed to evaluate the physical chemical composition, total phenol antioxidant activity of banggai flours, properties, their Five varieties yams (Harum, Pasus, Doso, Penus) were compared. fl...