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Journal articles on the topic 'Cookery (Sugar)'

Author: Grafiati

Published: 4 June 2021

Last updated: 27 July 2025

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1

Morii, Saeko, and Kaoru Sakamoto. "Cookery Science of Rice and Sugar: A Study of the Properties of Grain and Powder." Journal of the Society of Powder Technology, Japan 61, no. 12 (2024): 749–54. https://doi.org/10.4164/sptj.61.749.

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Zhang, Jiali, Pengliang Li, Junli Liu, et al. "Nutritional Components of Millet Porridge Cooked by Different Electric Cookers Based on Principal Component and Cluster Analyses." Foods 11, no. 18 (2022): 2823. http://dx.doi.org/10.3390/foods11182823.

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(1) Background: In order to study the effects of different electric cookers on the nutritional components of millet porridge, five different electric cookers (No. 1–5) were selected to cook millet porridge, then sensory and nutritional components in millet porridge, millet soup, and millet grains were analyzed; (2) Methods: Using principal component and cluster analysis, a variety of nutritional components were comprehensively compared; (3) Results: The results showed that among the different cooked samples, the content of amylose and reducing sugars was the highest in the samples cooked by el

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3

del Río, J. A., Arnold A. Hernández-Medina, and Anabel López-Ortiz. "Nutritional Analysis of Elote Tamales Cooked in a Hybrid-Solar Cooker." Journal of Food Processing and Preservation 2023 (October 12, 2023): 1–14. http://dx.doi.org/10.1155/2023/3475373.

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Cooking traditional meals using a solar cooker is often challenging because it may require maintaining temperatures of 63 to 180°C for extended periods. A popular Mesoamerican/Mexican dish, “tamale,” is a vapor-cooked corn dough meal/flour wrapped inside corn husk, which may be prepared in a solar cooker. However, its nutritionally rich variety, “elote tamal” prepared from ground fresh corn kernels of tender corncobs with added sugar, fresh milk, and butter, becomes unpalatable under such solar cooking. The initial slow rise in temperature leads to the fermentation of the dough-milk mix and de

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4

Akshaya, Calista Stephanie. A, Deepika Devi. M, Padma Priya. S, and Siddharthan. K. "Optimization and extraction of DNA from medicinally important plant species Phyllanthus emblica." World Journal of Advanced Research and Reviews 21, no. 2 (2024): 1999–2006. http://dx.doi.org/10.30574/wjarr.2024.21.2.0488.

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Indian gooseberry has two scientific names Phyllanthus emblica and Emblica officinalis. Gooseberry has cookery and herbal medicine uses. It grows abundantly in the forests of India and many South Asian countries. Indian gooseberry supplements are used in anti-aging, cancer, heart health, blood sugar levels, liver damage and immune health. Fruit is reputed to probably have the highest content of vitamin C compared with any other naturally occurring substances in nature. Active extracts of P. emblica have been shown to possess several pharmacological properties, e.g., analgesic, anti-inflammator

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Yang, Hye-Jin, Ji-Hye Son, Yang-Soon Lee, and Gi-Hyung Ryu. "Quality Characteristics of Jochung by Analyzing Traditional Manufacturing Process." Food Engineering Progress 13, no. 4 (2009): 235–42. http://dx.doi.org/10.13050/foodengprog.2009.13.4.235.

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The purpose of this study is to establish fundamental research data for quality characteristics of Jochung by analyzing traditional manufacturing process. Two different processed rices (non-glutinous rices cooked by steaming and using an electronic rice cooker) were compared in terms of water solubility index (WSI), water absorption index (WAI), paste viscosity, reducing suger content, solid content, and dextrose equivalent over soaking time. Reducing sugar content increased for the soaked non-glutinous rice, steamed sample and microwaved sample. After 4 hr, the WSI decreased as the soaking ti

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Akshaya, Stephanie. A. Calista, Devi. M. Deepika, Priya. S. Padma, and K. Siddharthan. "Optimization and extraction of DNA from medicinally important plant species Phyllanthus emblica." World Journal of Advanced Research and Reviews 21, no. 2 (2024): 1999–2006. https://doi.org/10.5281/zenodo.14043789.

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Indian gooseberry has two scientific names <em>Phyllanthus emblica </em>and <em>Emblica officinalis. </em>Gooseberry has cookery and herbal medicine uses. It grows abundantly in the forests of India and many South Asian countries. Indian gooseberry supplements are used in anti-aging, cancer, heart health, blood sugar levels, liver damage and immune health. Fruit is reputed to probably have the highest content of vitamin C compared with any other naturally occurring substances in nature. Active extracts of <em>P. emblica </em>have been shown to possess several phar

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7

Tai, Jingjing, Dan Qiao, Xue Huang, et al. "Structural Property, Immunoreactivity and Gastric Digestion Characteristics of Glycated Parvalbumin from Mandarin Fish (Siniperca chuaisi) during Microwave-Assisted Maillard Reaction." Foods 12, no. 1 (2022): 52. http://dx.doi.org/10.3390/foods12010052.

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This study was aimed to investigate the structural and immunological properties of parvalbumin from mandarin fish during the Maillard reaction. The microwave-assisted the Maillard reaction was optimized by orthogonal designed experiments. The results showed that the type of sugar and heating time had a significant effect on the Maillard reaction (p < 0.05). The SDS-PAGE analysis displayed that the molecular weight of parvalbumin in mandarin fish changed after being glycated with the Maillard reaction. The glycated parvalbumin was analyzed by Nano-LC-MS/MS and eleven glycation sites as well

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8

Coccia, Gianluca, Alessia Aquilanti, Sebastiano Tomassetti, Pio Francesco Muciaccia, and Giovanni Di Nicola. "Experimental Analysis of Nucleation Triggering in a Thermal Energy Storage Based on Xylitol Used in a Portable Solar Box Cooker." Energies 14, no. 18 (2021): 5981. http://dx.doi.org/10.3390/en14185981.

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Sugar alcohols have interesting thermodynamic properties that make them good options as heat storage materials (HSMs) to be used in solar cookers. Among sugar alcohols, xylitol is affected by severe supercooling that can significantly alter its usefulness in thermal energy storage (TES) systems. To overcome the supercooling issue, in this work the thermal behavior of a xylitol-based TES installed in a portable solar box cooker was investigated experimentally. The solar cooker has a 4.08 concentration ratio and the TES is a double-pot system filled with 2.5 kg of commercial-grade xylitol. The T

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9

Nur, Alfi, Supriyadi Supriyadi, and Umar Santoso. "Antioxidant, Discoloration, Reducing Sugar, Free Amino Acids Profiling Of Black Garlic Processed On Electric Rice-Cooker." Indonesian Food Science and Technology Journal 8, no. 1 (2024): 43–51. https://doi.org/10.22437/ifstj.v8i1.32730.

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Black garlic is garlic processed by heating at a controlled temperature and humidity. The heating process of black garlic is garlic processed by heating at controlled temperature and humidity. Black garlic can be prepared in an electric rice cooker, but information is limited. The purpose of this study was to determine the color, pH, water content, antioxidant activity, flavonoids, phenolics, reducing sugar, and free amino acids of black garlic that were processed in an electric rice cooker during the heating time. The production of black garlic in this study uses an electric rice cooker. As f

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10

Jamaluddin, Jamaluddin, Meutia Zahara, and Hermansyah Hermansyah. "Study of Differences in Blood Sugar Levels of Diabetes Mellitus Patients Who Consume Rice Cooked with the Rice Cooker Method and The Steaming Method." Indonesian Journal of Global Health Research 7, no. 1 (2024): 267–82. http://dx.doi.org/10.37287/ijghr.v7i1.4291.

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The 2023 Indonesian Health Survey Report issued by the Ministry of Health revealed that there was an increase in the prevalence of diabetes mellitus (DM) in the population aged over 15 years based on the results of blood sugar level measurements. In the 2018 Basic Health Research, it was recorded that the prevalence of diabetes in Indonesia reached 10.9%. Now, the prevalence has reached 11.7% in 2023. The Aceh Health Office recorded that sufferers of Diabetes Mellitus until early 2023 reached 154,889 cases. The purpose of this study is to find out the difference in blood sugar levels in people

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11

Mohd Nawawi, F. N., I. S. AhmadFadzly, Noor Safiqah Ain Safingi N.S.A., N. Mustafa Khalid, M. F. Md Noh, and A. Azlan. "Sugar composition and in vitro glycaemic response of selected sugars, rice-based meals and traditional kuih." Food Research 4, S1 (2020): 187–95. http://dx.doi.org/10.26656/fr.2017.4(s1).s08.

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High glycaemic index foods were found to increase the risk of getting diabetes, obesity, cancer and cardiovascular disease. This study aimed to determine the in vitro glycaemic response and sugar composition of selected food types, which include sugars, rice-based meals and traditional cakes and desserts (kuih). The food samples were purchased prepared and analysed using High Performance Liquid Chromatography (HPLC) to determine the sugar composition. The samples were also prepared and assayed using validated in vitro digestion method to determine the estimated glycaemic response. The in vitro

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12

Wolfson, Julia A., and Sara N. Bleich. "Is cooking at home associated with better diet quality or weight-loss intention?" Public Health Nutrition 18, no. 8 (2014): 1397–406. http://dx.doi.org/10.1017/s1368980014001943.

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AbstractObjectiveTo examine national patterns in cooking frequency and diet quality among adults in the USA, overall and by weight-loss intention.DesignAnalysis of cross-sectional 24 h dietary recall and interview data. Diet quality measures included total kilojoules per day, grams of fat, sugar and carbohydrates per day, fast-food meals per week, and frozen/pizza and ready-to-eat meals consumed in the past 30 d. Multivariable regression analysis was used to test associations between frequency of cooking dinner per week (low (0–1), medium (2–5) and high (6–7)), dietary outcomes and weight-loss

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13

Nuraini, Azizah, Ratna Ibrahim, and Laras Rianingsih. "The Effect of Different Concentrations Addition of Cooked Rice as Carbohydrates Sources and Brown Sugars to the Quality “Bekasam” made of Red Tilapia (Oreochromis niloticus)." Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology 10, no. 1 (2014): 19–25. https://doi.org/10.14710/ijfst.10.1.19-25.

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Bekasam is a product of fermentation of fish with an additional source of carbohydrates that have a taste salty and sour is typical, generally use freshwater fish. Processing bekasam in Kalimantan some use additional sugar as a source of carbohydrates. Data about the quality of the source with the use of carbohydrate bekasam rice already published. However, it has not yet obtained the data quality carbohydrate sources that use bekasam rice added brown sugar. The study aims to determine the effect of the different concentration of rice carbohydrate source and the addition of brown sugar in proc

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14

Romaine, Durel J., and Don R. LaBonte. "Relationship between Sugar Content in Raw, Baked, and Microwaved Sweetpotato Roots during Storage." HortScience 30, no. 4 (1995): 825D—825. http://dx.doi.org/10.21273/hortsci.30.4.825d.

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Seven compositionally diverse sweetpotato lines were examined for changes in individual sugar concentrations at harvest (green), after curing (7 days at 90% RH and 29.5C), and after 4 and 8 weeks of cold storage (16C) to determine the relationship between raw and cooked root sugar composition. Raw root sucrose concentrations at harvest in two dessert types, `L91-80' and `Heart-O-Gold', were at least 22% higher than other dessert types, such as `Beauregard' and `Jewel', and 26% higher than white starchy types (`Rojo Blanca' and `White Star'). The sucrose concentration remained correspondingly h

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15

Purwaningsih, Heni, Kristamtini, Pamudji Rahardjo, et al. "The effect of different storage times and methods on the chemical and organoleptic properties of white cooked rice and black cooked rice." AIMS Agriculture and Food 7, no. 1 (2022): 184–96. http://dx.doi.org/10.3934/agrfood.2022012.

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<abstract> <p>Storage of rice for a certain period of time can lead to decrease in the quality of rice, hence the purpose of this study was to determine the effect of storage method and duration on total sugar content, starch, and preference level of Inpari 43 GSR white rice and black rice Sembada Hitam varieties. The research was conducted at the Food Biochemical Chemistry Laboratory, Faculty of Agricultural Technology, Gajah Mada University The stage of this research is to cook the rice, and the storage time in two ways inside and outside the rice cooker is 0, 9, 18, and 27 hours

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16

Al-Sulaimani, Khalsa, and Priy Brat Dwivedi. "PRODUCTION OF HANDMADE PAPERS FROM SUGAR CANE BAGASSE AND BANANA FIBERS IN OMAN." International Journal of Students' Research in Technology & Management 5, no. 3 (2017): 16–20. http://dx.doi.org/10.18510/ijsrtm.2017.534.

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Solid waste is one of the biggest problem of civil society. In this project, agriculture waste from bagasse and banana fibers have been used to produce handmade paper. These fibers were collected, dried under the sun and passed through water vat to remove dust. Next, it is cooked with 10% caustic solution in pressure cooker and then blended in mixer for different timing. Diluted solution of Clorox was used for discoloration and purification of pulp.Three types of papers were made from ready pulp. First type was by made by using raw material only, second type by addition of 2% of CaCO3 and 2% o

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17

M.M., Campo, Nute G.R., Wood J.D., Elmore S.J., Mottram D.S., and Enser M. "Modelling the odour of cooked meat in vitro using different fatty acids." Proceedings of the British Society of Animal Science 2002 (2002): 184. http://dx.doi.org/10.1017/s1752756200008401.

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The odour/flavour of beef from animals raised on cereal concentrates differs from that of forage fed animals and this is thought to be caused, at least in part, by differences in fatty acid composition (cereals, high in linoleic acid, C18:2; grass, high in linolenic acid, C18:3). During cooking, the thermal oxidation of fatty acids produces aroma volatiles and intermediates (Mottram, 1991) that modify the Maillard reaction between amino acids and reducing sugars. In this study, we have investigated the reactions that naturally occur in the muscle during cooking by heating together a sugar (rib

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18

Margono, Margono, Louise Louise, Laila Zulhijah Choirudina, Ameilia Ayu Safitri, and Fawnia Hanifah. "Pengaruh Ekstrak Daun Kecibeling (Strobilanthes crispa), Kayu Manis (Cinnamon), dan Kersen (Muntingia calabura) Terhadap Indeks Glikemik pada Pengolahan Beras Metode Pratanak." Equilibrium Journal of Chemical Engineering 5, no. 1 (2021): 23. http://dx.doi.org/10.20961/equilibrium.v5i1.53229.

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Diabetes mellitus is a top five deadly disease in Indonesia. A healthy diet with consuming low sugar index food is suggested to prevent diabetes mellitus. Rice as the main source of carbohydrate in Indonesia is categorized as food with a high glycemic index. This study is experimenting rice with a low glycemic index that suitable to be consumed by diabetes mellitus sufferer. Various extracts are used in the making of low glycemic index rice such as strobilanthes crispus, cinnamon, and muntingia calabura. The rice is marinated with 1% extract for 2 hours and continued to cook in an autoclave fo

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19

Apriyati, E., E. N. Wismono, S. D. Indrasari, et al. "Chemical and Sensory Properties of Mentik Grompol and Sembada Merah Cooked Rice’s : The Effect of Storage Method." IOP Conference Series: Earth and Environmental Science 1364, no. 1 (2024): 012065. http://dx.doi.org/10.1088/1755-1315/1364/1/012065.

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Abstract Currently there are several varieties of colored rice such as red rice and black rice which are rich in nutrients. Indonesian people, in particular, are starting to consume rice as a healthy food by choosing to consume red rice or black rice. For storage, Indonesians are accustomed to preparing a lot of rice and then placing it in a rice basket or a magic com warmer. Therefore, this study was conducted with aims to evaluating the effect of the storage methods and times of white and red cooked rice on total sugar content, starch content, amylose content, and sensory properties. The pad

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20

Jankiewicz, Leszek S., Maria T. Lwón, and Victor M. Albores. "Cupapé (Cordia dodecandra DC., Boraginaceae) a fruit tree in the process of domestication in Mexico." Acta Societatis Botanicorum Poloniae 55, no. 1 (2014): 115–27. http://dx.doi.org/10.5586/asbp.1986.013.

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The fruit tree. <em>Cordia dodecandra</em> DC.. which is partly domesticated in the region of Tuxtla Gutierrez, Chiapas (Mexico) is described from the horticultural and biological point of view. The fruit is up to 5 cm in diameter and its flesh contains 14-25%; of total lipids, 6-14%; of total protein and 5-15% of total sugars in dry mass. The fresh fruit does not have a very good flavor but cooked with sugar is very tasty. The plant shows marked variability which can be taken into consideration in the selection of better forms for vegetative propagation and breeding.

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21

Zhang, Jin-Chao, Chao-Jun Wu, and Dong-Mei Yu. "Effect of phosphoric acid in the pre-hydrolysis process of dissolving pulp production from bamboo-willow." BioResources 14, no. 2 (2019): 3117–31. http://dx.doi.org/10.15376/biores.14.2.3117-3131.

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Bamboo-willow is a type of fast-growing wood with a high hemicellulose content. In the present study, the effects of phosphoric acid addition on the main components of bamboo-willow and pre-hydrolysis liquor (PHL) were explored, and subsequently the pre-hydrolyzed bamboo-willow chips were cooked, O–H–P bleached, and acid post-treated to produce dissolving pulp. The results showed that adding phosphoric acid to the pre-hydrolysis stage effectively removed hemicellulose and increased the cellulose content of the pre-hydrolyzed bamboo-willow. The major component of the hemicelluloses was xylan/xy

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22

Drewnowski, Adam, Matthieu Maillot, Yanni Papanikolaou, et al. "A New Carbohydrate Food Quality Scoring System to Reflect Dietary Guidelines: An Expert Panel Report." Nutrients 14, no. 7 (2022): 1485. http://dx.doi.org/10.3390/nu14071485.

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Existing metrics of carbohydrate food quality have been based, for the most part, on favorable fiber- and free sugar-to-carbohydrate ratios. In these metrics, higher nutritional quality carbohydrate foods are defined as those with >10% fiber and <10% free sugar per 100 g carbohydrate. Although fiber- and sugar-based metrics may help to differentiate the nutritional quality of various types of grain products, they may not aptly capture the nutritional quality of other healthy carbohydrate foods, including beans, legumes, vegetables, and fruits. Carbohydrate food quality metrics need to be

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23

Al-Atbi, Dhuha M., Nawfal Alhelfi, and Abbas A. Mansour. "Glycemic Index and glycemic load for different types of cooked rice for healthy volunteers." Journal of Global Innovations in Agricultural Sciences 12, no. 1 (2024): 83–94. http://dx.doi.org/10.22194/jgias/24.1116.

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The effect of eating different types of rice was studied, including basmati rice, local amber rice, brown rice and diet rice, in addition to bulgur and mung bean on the glycemic response and glycemic Index values. The effect of eating rice cooked by pressing and Boiled methods on the blood sugar response of healthy volunteers was studied, where the results of the study included ten volunteers. The highest increase in blood sugar level response occurred after consuming amber rice cooked by pressing method, which reached 160.3 (mg / 100 ml). After thirty minutes of eating it, while bulgur rice c

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Vernabelle L. Balmori and Julie D. Tan. "Isolation and Screening of Starch-Degrading Microorganisms from Decaying Rootcrops for the Production of Natural Sweetener from Taro(Colocasia esculenta)." Journal of Science, Engineering and Technology (JSET) 5, no. 1 (2017): 15–24. http://dx.doi.org/10.61569/e3zm4n55.

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Starch-degrading microorganisms from decaying rootcrop tubers were isolated and screened as potential starter cultures in the production of natural sweetener from taro (Colocasia esculenta). A total of 43 microbial isolates were collected from the samples, 24 of which showed starch-degrading potential as exhibited by positive results for iodine test on starch-agar plates. Further test using DNS method showed that molds in general have greater starch-degrading abilities than bacteria and yeasts. The top two isolates with the highest hydrolyzing activity were molds isolated from decaying taro an

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25

Feng, Yuchao, Xia Fan, Shu Zhang, et al. "Effect of Thermal Processing on the Metabolic Components of Black Beans on Ultra-High-Performance Liquid Chromatography Coupled with High-Field Quadrupole-Orbitrap High-Resolution Mass Spectrometry." Molecules 27, no. 12 (2022): 3919. http://dx.doi.org/10.3390/molecules27123919.

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An ultra-high-performance liquid chromatography coupled with high-field quadrupole-orbitrap mass spectrometry (UHPLC-QE-MS) histological platform was used to analyze the effects of two thermal processing methods (cooking and steaming) on the nutritional metabolic components of black beans. Black beans had the most amino acids, followed by lipids and polyphenols, and more sugars. Multivariate statistical analysis indicated that heat processing significantly affected the metabolic component content in black beans, with effects varying among different components. Polyphenols, especially flavonoid

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26

Sawai, J., T. Nakai, and M. Shimizu. "Reducing Sugar Production in Sweet Potatoes Heated by Electromagnetic Radiation." Food Science and Technology International 15, no. 1 (2009): 89–95. http://dx.doi.org/10.1177/1082013208102740.

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The apparent reaction rate constant needed to generate reducing sugar was determined by heating a thin slice of sweet potato using thermal conductive heating. This value was used to predict reducing sugar production in sweet potatoes cooked by electromagnetic irradiation. The generation of reducing sugar in the thin slice was not observed at temperatures <65°C or >85°C, but it increased linearly during the early stage of heating. The Arrhenius plot had a peak of approximately 83°C, allowing determination of the values for activation energy and frequency factor. Then, using the values obt

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Thomson, Jessica L., Alicia S. Landry, Tameka I. Walls, and Melissa H. Goodman. "Moderation by Neighborhood Food Outlets on Relationships between Meal Sources and Diet." American Journal of Health Behavior 45, no. 2 (2021): 290–308. http://dx.doi.org/10.5993/ajhb.45.2.9.

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Objectives: In this study, we tested for moderation by neighborhood food outlet presence on relationships between food outlet shopping or meal sources and dietary intake. Methods: We used generalized linear models to analyze parent-adolescent (12-17 years) dyad data from the 2014 Family Life, Activity, Sun, Health and Eating. Questions included food outlet presence in home (parent) and school (adolescent) neighborhoods (yes or no), shopping at food outlets (parent) (never, rarely, sometimes, often or always), and sources of food consumed away from and at home (weekly frequency). We captured fo

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Hruškar, M., M. Krpan, K. Marković, D. Matković, and N. Vahčić. "Changes in potato after different thermal processes." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (2004): S321—S324. http://dx.doi.org/10.17221/10692-cjfs.

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Undesirable thermal processes or storage conditions lead to physical and chemical quality loss of every food. The objective of this study was to determine the total solid content, starch, reducing sugars, nitrates and nitrites in raw and thermal processed red and white potato samples purchased from different geographic origin in Croatia. The potatoes were processed with and without the skin, and cooking processes were carried out in classic way, in the pressure cooker and in the microwave oven. Standard methods of analysis for above-mentioned parameters were used. The results showed no signifi

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G Hamlet, C., and P. A Sadd. "Effects of yeast stress and organic acids on chloropropanols formation in cereal products." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (2004): S259—S262. http://dx.doi.org/10.17221/10675-cjfs.

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A major precursor of monochloropropanediols (MCPDs) in leavened cereal products is glycerol, which is formed as a natural by-product of yeast fermentation. However, yeast metabolism is affected by stresses such as low osmotic pressure from e.g. the incorporation of sugar or salt in the dough recipe. Tests with cooked model doughs have shown that glycerol production was proportional to yeast level and limited by available sugars, but high levels of yeast inhibited MCPD formation. Added glucose did not increase the production of glycerol but did promote the generation of MCPDs. This effect was a

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Minarovičová, Lucia, Michaela Lauková, Zlatica Kohajdová, Jolana Karovičová, Dominika Dobrovická, and Veronika Kuchtová. "Qualitative properties of pasta enriched with celery root and sugar beet by-products." Czech Journal of Food Sciences 36, No. 1 (2018): 66–72. http://dx.doi.org/10.17221/242/2017-cjfs.

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The effects of wheat flour replacement at different levels (5, 7.5, 10, and 20%) by celery root and sugar beet pulp powder on rheological parameters and quality properties of enriched pasta were studied. Sensory evaluation was also investigated. Incorporation of fibre powders increased water absorption and prolonged dough stability and dough development time. Enriched pasta had higher moisture content than control pasta. Addition of fibre powders also modified the cooking quality of pasta (cooking loss and water absorption were increased and optimal cooking time was reduced). Moreover cooked p

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Wariyah, Chatarina, Nurul Huda, and Agus Slamet. "The Prebiotic Index of Dried-Growol Made with Different Cassava Varieties and Cooking Methods." Caraka Tani: Journal of Sustainable Agriculture 40, no. 1 (2025): 97. https://doi.org/10.20961/carakatani.v40i1.84506.

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<p>Cassava is a staple food source of carbohydrates that contain high starch levels. However, low amylose starch consumption can result in increased postprandial blood sugar. Therefore, it is necessary to provide food based on cassava, such as dried-<em>growol</em>, which gives a feeling of satiety for a long time and has a prebiotic effect. This research aimed to evaluate the effects of cassava varieties and cooking methods on the resistant starch (RS) content and the prebiotic index of dried-<em>growol</em> produced. This research was carried out in a completely

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32

Sidabutar, I. S., M. Ulfah, Sunardi, Harsawardana, and A. M. Khasanuddin. "The making instant rice from various types of rice with the addition of natural anthocyanin extract." IOP Conference Series: Earth and Environmental Science 1377, no. 1 (2024): 012040. http://dx.doi.org/10.1088/1755-1315/1377/1/012040.

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Abstract This research aimed to determine the effect of the type of rice and the source of anthocyanin extract on the physical, chemical and organoleptic properties of the instant rice produced, to obtain instant rice with high antioxidant activity but which is still preferred by consumers. Anthocyanin extracts from butterfly pea flowers (B1), mangosteen peel (B2) and dragon fruit peel (B3) were made from 10 g of powder which was macerated in 100 ml of boiled distilled water for 15 minutes. Rice from varieties IR-64 (A1), rojolele (A2) and ciherang (A3) that have been sorted, 100 g each, washe

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Rodríguez Sandoval, Eduardo, and Patricia Bastidas Garzón. "Evaluating the cooking process for obtaining hard candy from araza (Eugenia stipitata) pulp." Ingeniería e Investigación 29, no. 2 (2009): 35–41. http://dx.doi.org/10.15446/ing.investig.v29n2.15158.

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This work was aimed at preparing hard candy from arazá (a fruit tree from the Amazon rainforest) using a sugar solution consisting of glucose syrup and invert sugar; this was cooked with fruit pulp to concentrate it. Temperature, time, soluble solids and viscosity were measured when cooking the mixture. Heat transfer was studied in an agitated steam jacketed kettle using the experimental data. The best arazá hard candy formulation consisted of 15% fruit pulp, 2% pectin regarding the amount of pulp and 85% sugar solution (glucose syrup and invert sugar mixed 1:1 (w/w)). The experimental data ga

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Geetha, M., B. Kirthiga, and P. Vidya. "Exploring the Role of Traditional Cooking Methods in Boosting Probiotic Diversity in Fermented Rice (Oryza sativa). A Comprehensive Insight into its Nutritional Influence on Human Health." Indian Journal Of Science And Technology 18, no. 22 (2025): 1740–53. https://doi.org/10.17485/ijst/v18i22.794.

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Objectives: The current study investigates the probiotic characteristics of naturally fermented rice prepared through three traditional cooking techniques: mud pot-cooked, pressure-cooked, and steel vessel-cooked. The objective is to evaluate how these methods influence microbial development, lactic acid bacteria (LAB) proliferation, and core biochemical parameters which contribute to the probiotic prospective of fermented rice. Methods: Rice was cooked using the three methods and subjected to spontaneous fermentation for 16 hours. pH, titratable acidity were measured at before (0 hrs) and aft

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Park, Seong Jik, and Byung Hwan Um. "Optimization study on acid hydrolysis of hardwood-derived hemicellulosic extract for alcohol fermentation using response surface methodology." Holzforschung 69, no. 2 (2015): 135–41. http://dx.doi.org/10.1515/hf-2014-0064.

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AbstractIn this study, the extraction conditions of hemicelluloses from mixed hardwoods have been tested. In particular, 3% total titrated alkaline (TTA) green liquor (GL) was used to dissolve certain hemicelluloses and lignin in a manner similar to black liquor extraction, but the pH was maintained at near-neutral conditions, so that oligosaccharides were not completely degraded into isosaccharinic acids. The effects of temperature, time, and acid concentration on the fermentable sugar yields for the extract during secondary hydrolysis were investigated. Chips of mixed northern hardwoods were

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Napid, Suhardi, Oris Krianto Sulaiman, Rahmad Setia Budi, et al. "SOSIALISASI PEMANFAATAN LIMBAH BATANG SAWIT UNTUK PEMBUATAN GULA MERAH & DAMPAKNYA SEBAGAI USAHA HOME INDUSTRI DI DESA PASAR LAPAN KEC. AIR PUTIH." Jurnal Pengabdian Mitra Masyarakat 3, no. 1 (2023): 21–26. http://dx.doi.org/10.30743/jurpammas.v3i1.7974.

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Processed products of palm sap are cooked for a certain duration of time to produce brown sugar. In general, the community still uses coconut/aren sap water as a raw material for making brown sugar, but currently residents of Pasar Eight village in Air Putih sub-district have made brown sugar using waste palm stems to get the sap water and then mix it with white sugar. The purpose of community service is to increase online marketing and provide education on making brown sugar that is correct and good for health. Brown sugar has its own advantages, but improper processing can harm health in ord

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Sullivan, Rosa C., Samantha Nottage, Fiyinfolu Makinwa, Maria Jose Oruna-Concha, Colette C. Fagan, and Jane K. Parker. "Characterisation of Cooked Cheese Flavour: Non-Volatile Components." Foods 12, no. 20 (2023): 3749. http://dx.doi.org/10.3390/foods12203749.

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This work examined the role of selected non-volatile compounds in cooked cheese flavour, both as tastants and as precursors of aroma generation in the Maillard reaction. The effect of cooking on the concentration of selected non-volatile compounds (organic acids, sugars, amino acids, γ-glutamyl dipeptides, and diketopiperazines) in six cheeses (mature Cheddar, mozzarella, Parmesan, and mild Cheddar (low, medium, and high fat)) was determined. Sugars, amino acids, and γ-glutamyl dipeptides were extracted and analysed by LC, whereas diketopiperazines were extracted by solid-phase extraction and

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ANDRADE, MARCELA FREITAS, JORGE LUIZ COLODETTE, RUBENS CHAVES DE OLIVEIRA, CAROLINA MARANGON JARDIM, and HASAN JAMEEL. "Production of printing and writing paper grade pulp of sugar cane bagasse." June 2014 13, no. 6 (2014): 35–44. http://dx.doi.org/10.32964/tj13.6.35.

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The main goal of this study was to evaluate the potential of depithed bagasse for the production of printing and writing paper. Industrial whole bagasse was separated into two fractions: pith and depithed bagasse. The depithed bagasse was cooked by the soda process to two different degrees of delignification. The resulting pulps were fully bleached by the O-D*-(EP)-D sequence and characterized for their beatability, drainability, and physical-mechanical properties. Bleached soda pulps cooked to kappa 17.5 and 10.8 showed similar refinability and resistance to drainage, but the strength propert

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Arshad, Reema. "Comparison of Therapeutic Feed (Different recipes) during Stabilization Phase for the management of Children with Severe Acute Malnutrition (SAM)." Isra Medical Journal 14, no. 3 (2023): 108–12. http://dx.doi.org/10.55282/imj.oa1140.

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Objective: To compare the feeding of sugar based F75, Cooked rice based F75 and Enhanced cooked rice based modified F75 during stabilization phase for the management of children with SAM (Severe Acute Malnutrition) aged 6-60 months presented with diarrhea. Study Design: An open-label randomized controlled trial. Place and Duration: Stabilization center, Children’s Hospital and Institute of Child Health Multan from 1st January 2018 to 30th November 2019. Methodology: The total 270 children, (who were under 5 years of age and admitted to the stabilization center for complicated Severe Acute Maln

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Tang, John Yew Huat, Bariah Ibrahim Izenty, Ahmad Juanda Nur’ Izzati, et al. "Survivability ofVibrio choleraeO1 in Cooked Rice, Coffee, and Tea." International Journal of Food Science 2013 (2013): 1–5. http://dx.doi.org/10.1155/2013/581648.

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This study aimed to investigate the survival ofVibrio choleraeO1 in 3 types of preparation for cooked rice,Oryza sativaL., (plain rice, rice with coconut milk, and rice with ginger); coffee,Coffea canephora, (plain coffee, coffee with sugar, and coffee with sweetened condensed milk); and tea,Camellia sinensis, (plain tea, tea with sugar, and tea with sweetened condensed milk) held at room temperature (27°C). The survival ofV. choleraeO1 was determined by spread plate method on TCBS agar. Initial cultures of 8.00 log CFU/mL were inoculated into each food sample. After 6 h incubation, significan

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Dewar, Alan M., and Tim Martin. "The First Record of Tortoise Beetle Damage to Sugar Beet in the UK: Is Global Warming Responsible?" Outlooks on Pest Management 32, no. 4 (2021): 158–61. http://dx.doi.org/10.1564/v32_aug_05.

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The authors thought they had experienced everything that the sugar beet crop could throw at them from a pest point of view after almost 40 years of working with the sugar beet industry. It was therefore very exciting to be confronted with a highly unusual pest this summer, so unusual that its presence in high numbers causing significant damage to a sugar beet crop in Norfolk in August 2021, is the first record of such damage in the UK. The pest was the exotic tortoise beetle, Cassida nebulosa, which the sugar beet bible, Pests, Diseases and Disorders of Sugar Beet, published by the Internation

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Muldabekova, Bayan, Galiya Zhazykbayeva, Pernekul Maliktayeva, Raushan Izteliyeva, and Liliya Alashbayeva. "Preparation and examination of the quality of gingerbread made with composite flour and sugar beet." Potravinarstvo Slovak Journal of Food Sciences 17 (June 8, 2023): 514–28. http://dx.doi.org/10.5219/1880.

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The production of confectionery products is one of the most in-demand industries. Due to this, various assortments of confectionery products and production technologies have expanded. Following modern requirements, the product's appearance, taste, aroma, and nutritional value should be appropriate. Accordingly, to create a new range of gingerbread products, chickpea and bean flour, and sugar beet powder as a sugar substitute were introduced into the recipe: 10%, 15%, and 20% of the wheat flour in the original recipe were replaced by chickpea flour and bean flour; also, 30 and 60 g of the 125 g

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Pardi, I. Wayan, I. Kadek Yudiana, and Miskawi Miskawi. "Pelatihan dan Pendampingan Pembuatan Gula Semut di Desa Patoman Kabupaten Banyuwangi." AKSIOLOGIYA : Jurnal Pengabdian Kepada Masyarakat 3, no. 1 (2019): 84. http://dx.doi.org/10.30651/aks.v3i1.1792.

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The purpose of this service is to train the community in producing and packaging sugar ants made from coconut sap. The service location is in Patoman Tengah Hamlet, Patoman Village, Blimbingsari District, Banyuwangi Regency. Meanwhile, the partners that were made the object of service were unproductive groups of people in producing brown sugar and people who had previously produced printed red sugar but had now stopped because of various kinds of problems. The method used in this training is to bring in experts from the Desperindag Banyuwangi who master the field of making ant sugar. The sugar

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Deniari, Komang Redita, Komang Ayu Nocianitri, and I. Putu Suparthana. "Pengaruh Penambahan Gula Aren Terhadap Karakteristik Selai Labu Siam (Sechium edule)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 14, no. 1 (2025): 56. https://doi.org/10.24843/itepa.2025.v14.i01.p05.

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Jam is considered as semi-solid food made from fruit puree with added sugar and then it was cooked until thickened. Chayote has fairly high pectin content so that it has the potential to be used as jam. Palm sugar is a type of sugar which can be used as an alternative to cane sugar since it has a distinctive aroma and color; besides, it has a low glycemic index. The aims of this study were to determine the effect of adding palm sugar on the characteristics of chayote jam and to determine palm sugar concentration which can produce chayote jam with the best characteristics. This study used a com

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Shi, Xiao Jun, Fang Wang, Mei Xia Pang, Man Qing Huang, and Jing Hua Qi. "Factors that Affected Cooked Chestnut Kernel Browning." Advanced Materials Research 1033-1034 (October 2014): 690–95. http://dx.doi.org/10.4028/www.scientific.net/amr.1033-1034.690.

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Non-enzymatic browning often occurs in the processing of chestnut kernel.Chemical components of chestnut kernel that related to the browning have been studied in this paper in order to control the browning. Results were showed as followed: after the non-enzymatic browning in processing,the protein content of the cooked chestnut kernel decreased by 30.34%, reduced sugar content decreases by 38.44% and ascorbic acid content decreases by 85.81%. Therefore, Maillard reaction and ascorbic acid oxidation were the main reactions resulting in the browning of cooked chestnut kernel. In addition, the in

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Shinde, A. Y., P. L. Zine, J. B. Shedge, and V. S. Dandekar. "Effect of Addition of Sapota Pulp on Physicochemical Attributes of Milk Pudding." International Journal of Environment and Climate Change 13, no. 8 (2023): 2128–32. http://dx.doi.org/10.9734/ijecc/2023/v13i82171.

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Milk pudding can be defined as a soft kind of cooked dish, commonly prepared with sugar, milk, fruits and stabilizers. Addition of fruits helps to render good flavour and increases its palatability and nutritive value. The starch used in the pudding formulation has an important role for providing essential properties of the product, imparting body and mouth feel. Milk pudding was prepared from buffalo milk (standardized to 6 % fat and 9 % SNF) with constant level of sugar (8 per cent by volume of milk) and different levels of (10, 15, 20 and 25 per cent of condensed milk). It was observed that

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Sharma, Hemraj, Puja Pudasaini, Saraswati Dhungana, Manisha Pokharel, Punam Subedi, and Bedraj Sharma. "Evaluating the Effect of Flame for the Determination of Carbohydrate, Protein, and Dietary Fiber in Nepali Food Dhindo-Novel Food for Diabetic." International Journal of Food Science 2020 (September 8, 2020): 1–5. http://dx.doi.org/10.1155/2020/8832151.

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Dhindo is a thick pasty Nepalese porridge prepared by cooking grounded, millet, or cornmeal flour. It is a staple meal in various parts of Nepal, especially in hilly areas. It is prepared by gradually adding flour to boiling water while stirring. Due to its soft pasty nature, it can be eaten by any age of people; in particular, it is good for old age people. As majority of the world population has been suffering from diabetes and dhindo being believed to have less carbohydrate content, hence, this study can serve as great nutritional value to a large number of diabetic patients. The present st

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Kim, Ji-Young, Ju Bong Kim, and Young Hyoun Yi. "pH, Moisture, Solid, Total Sugar, Amylose, Viscosity, Spreadability and Color of Puffed Rice Powder Added Tarakjuk." Food Engineering Progress 13, no. 2 (2009): 159–63. http://dx.doi.org/10.13050/foodengprog.2009.13.2.159.

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The pH, moisture, solid, total sugar, amylose, viscosity, line spread and color of Tarakjuk containing puffed rice powder were investigated. The pH of rice Tarakjuk was higher than that of puffed rice powder. Also, samples with whole milk powder were higher than fresh milk (p<0.05). The highest moisture contents, 84.56% was observed in rice Tarakjuk prepared with whole milk powder, while lowest 81.04% in puffed rice powder sample with fresh milk (p<0.05). Samples with lower moisture contents resulted in greater solid contents (p<0.05). Higher total sugar contents were noticed in cooke

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Chung, Yehji, Daeung Yu, Han Sub Kwak, Sung-Soo Park, Eui-Cheol Shin, and Youngseung Lee. "Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability." Foods 11, no. 16 (2022): 2512. http://dx.doi.org/10.3390/foods11162512.

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Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples. The first consumer test (n = 300) was conducted to evaluate the overall liking (OL) of the samples containing four different levels of salt and sugar contents without added MSG, while the second consumer test (n = 300) was designed to examine the effects of MSG on the samples containing reduced salt and sugar contents with the lowest observed OL in the first consumer test. The results showed

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Vågstrand, Karin, Anna Karin Lindroos, Dowen Birkhed, and Yvonne Linné. "Associations between salivary bacteria and reported sugar intake and their relationship with body mass index in women and their adolescent children." Public Health Nutrition 11, no. 4 (2008): 341–48. http://dx.doi.org/10.1017/s1368980007000341.

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AbstractObjectiveTo study associations between reported sugar intake and salivary bacteria (mutans streptococci, MS and lactobacilli, LB), and sugar intake in relation to body mass index (BMI), in women and adolescents.DesignCross-sectional study. Habitual dietary intake was reported in a questionnaire and whole saliva samples were collected and cultivated.SettingStockholm, Sweden.SubjectsFour hundred and fourteen mothers and their 16-year-old children (57% girls).ResultsReported total sugar intake was significantly associated with LB in mothers (P = 0.001), but not in daughters and sons (P =

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