The present investigation was undertaken to develop nutritious and fibre rich cake by substituting a part of wheat flour (maida) with barley and finger millet flours. Sponge cake was prepared from maida alone and by replacing maida with varying levels (5 to 20%) of barley and finger millet (FM) flours. Cake prepared from maida recorded the highest overall acceptability score but it did not diff...

Growing interest in organic agriculture has prompted this study aiming to evaluate nutritional content of wheat flours originating from organic and conventional production systems. Obtained results showed that organic samples had significantly lower protein content and lower levels of Ca, Mn and Fe compared to conventional samples. Protein digestibility and levels of K, Zn and Mo were significa...

The current research was conducted to determine the deoxynivalenol (DON) and ochratoxin A (OTA) levels of 24 pieces wheat flour, rice, corn whole flour obtained from markets in Istanbul by HPLC. DON detected 4 96 grain cereal samples at between 0.94 1.16 µg/kg (LOQ, 0.92 µg/kg). Besides, analyzed samples, 3 ashura wheat, 2 5 LOD LOQ. highest level found sample (1.16 µg/kg), which sold unpacked....

Bread is one of the most wasted products in distribution systems and households. To consider reusing it, presence microorganisms must be taken into account. In this study, microbial load crumb crust four kinds bread, sold two different types establishments, has been compared separately. Counts Bacillus spp, sulphite reducing bacteria, coliforms, E. coli, Salmonella lactic acid Aerobic plate cou...

This study was aimed to find the formulation of composite flours from rice, cassava, and soybean flours, potato starch, and hydrocolloids, and also to find the egg replacer formulation from whey and soybean protein isolate. The composite flours and egg replacer then were used as wheat flour and egg alternatives in cake production, and some physicochemical and functional properties of the treate...

Dietary starch and proteins varies greatly in digestibility and its effects on the utilization of other nutrients. The variation appears to be due to differences in starch, protein and antinutrients affect the digestibility of foods. Processing treatments, storage conditions, chemical modification, and genetic breeding influence the digestibility of foods. Tempeh is a solid fermented soybean pr...