Log in

Relevant bibliographies by topics / Corn flour production process / Journal articles

To see the other types of publications on this topic, follow the link: Corn flour production process.

Journal articles on the topic 'Corn flour production process'

Author: Grafiati

Published: 7 September 2021

Last updated: 1 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Corn flour production process.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Shanina, Olga, Sergii Minchenko, Tetyana Gavrysh, et al. "Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product." Potravinarstvo Slovak Journal of Food Sciences 14 (April 28, 2020): 189–201. http://dx.doi.org/10.5219/1200.

Full text

Abstract:

Development and introduction of high quality gluten-free products is one of the priorities of food industry. Feasibility of producing gluten-free steamed bread based on rice and corn flour using flaxseed, sunflower, sorghum and quinoa flour additives is proved in the article. Recommended ratios of flours are established: Frc:Ffs 95:5, Frc:Fsn 95:5, Fcn:Fqn 85:15, Fcn:Fsg 90:10. The parameters of dough kneading are studied and the influence of additives on relative elasticity, plasticity and resilience is established. Use of additives leads to a decrease in irreversible relative deformation of

APA, Harvard, Vancouver, ISO, and other styles

2

Medina-Rendon, Esther Alicia, Guadalupe María Guatemala-Morales, Eduardo Padilla-Camberos, Rosa Isela Corona-González, Enrique Arriola-Guevara, and Jorge Alberto García-Fajardo. "Production of Extrudate Food with Mango By-Products (Mangifera indica): Analysis of Physical, Chemical, and Sensorial Properties." Processes 9, no. 9 (2021): 1660. http://dx.doi.org/10.3390/pr9091660.

Full text

Abstract:

The novelty of this work is the use of two mango by-products, mango peel and kernel, to obtain an extruded food. As well as the development of this food through a design of mixtures, we conducted sensorial analysis of the food through a hedonic test, in order not only to develop an extruded food with mango by-products, but also to develop a food that will be accepted by the consumer. A simple lattice mixture design was carried out with 14 mixtures, where the components were white corn flour (WCF), mango peel flour (MPF) and mango kernel flour (MKF), both from the Tommy Atkins mango variety. Ph

APA, Harvard, Vancouver, ISO, and other styles

3

Kaluzhskikh, Aleksandr, Natalya Dolgopolova, Marina Kotelnikova, and Snezhana Ryumshina. "The Study of the Possibility of Using Low-Calorie Foods in the Technology of Flour Confectionery Production." BIO Web of Conferences 32 (2021): 03012. http://dx.doi.org/10.1051/bioconf/20213203012.

Full text

Abstract:

The article demonstrates the advisability of substituting high-grade wheat flour in the formulation of a sponge cake semi-finished mix with the mix of oat, corn and gram flour. An oat, corn and gram flour mix contains much more protein than wheat flour. This mix contains a significant amount of globulin, which suggests an evident foaming capacity of protein systems and is a positive factor in the technology of making sponge cakes. When substituting wheat flour with the suggested mix completely, the nutritional value of finished products improves. The share of dietary fiber increases significan

APA, Harvard, Vancouver, ISO, and other styles

4

Filipovic, Nada, Dragana Soronja-Simovic, and Vladimir Filipovic. "Breadmaking characteristics of dough with extruded corn." Chemical Industry and Chemical Engineering Quarterly 15, no. 1 (2009): 21–24. http://dx.doi.org/10.2298/ciceq0901021f.

Full text

Abstract:

Extrusion cooking is a thermal process often practiced in food, chemical and feed industry. Due to extrusion, nutritive value, texture, sensor characteristics and hygiene are improved. The influence of extruded corn grain and bread improver quantity on rheological and sensory characteristics of bread was investigated in this paper. Experiment was planed according to factorial plan 32 with independent variables: Quantity of extruded corn (10-30 % based in wheat flour, variation interval 10) and improver (0-0.4 % based on flour, variation interval 0.2). The influence of extruded corn on Dough ha

APA, Harvard, Vancouver, ISO, and other styles

5

Kara, K., BK Guclu, and E. Baytok. "Comparison of fermentative digestion levels of processed different starch sources by Labrador Retrievers at different ages." Veterinární Medicína 64, No. 4 (2019): 158–71. http://dx.doi.org/10.17221/105/2018-vetmed.

Full text

Abstract:

Extruded commercial dog foods contain high levels of carbohydrates. The limited starch digestive capacity of dogs can change with age. The effectiveness of the extrusion (heat-steam pressure) process applied to raw/by-product feedstuffs (different starch sources in terms of starch digestion) may also differ. Therefore, in this study we determined the effects of age and the heat-steam pressure process on the in vitro digestion of different starch sources in dogs. The in vitro digestion was done in faecal inoculums from Labrador Retrievers of different ages (puppy; six months, mature; two years,

APA, Harvard, Vancouver, ISO, and other styles

6

Bolgova, N. V. "The functional features of production of sour-milk product with gluten-free flour." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 21, no. 91 (2019): 25–28. http://dx.doi.org/10.32718/nvlvet-f9105.

Full text

Abstract:

The work substantiates the choice of leaven in order to produce a sour milk product with the most desirable organoleptic characteristics. As a result of the study, the fermentation for yoghurt of Chr. Hansen (Denmark) was selected. These studies determines the choice of scientifically proven methods of fermentation of the following samples. Organoleptic analysis of four samples of dairy products with gluten-free flour was carried out. It was shown that the consistency in each sample was homogeneous and estimated by the tasting commission at 5 points. It was established that the color and smell

APA, Harvard, Vancouver, ISO, and other styles

7

Kasim, Rahmiyati, Lisna Ahmad, Suryani Une, Yoyanda Bait, and Siti A. Liputo. "Characterization of Snack Food Bars Made of Nixtamalized Corn Flour and Flour Of Nike Fish for Emergency Food." International Journal of Agriculture System 5, no. 1 (2017): 33. http://dx.doi.org/10.20956/ijas.v5i1.1168.

Full text

Abstract:

Utilization of local food source such as nixtamalized corn flour and nike flour as base ingredients in producing snack bars may add the product value and also reduce production costs. The purpose of this study was to produce a prototype snack food bars weighing 50 grams for each bar, containing calories that meet the standards of Emergency Food Product (EFP) by 233 kcal/bar, and being favored by consumers. Snack food bars produced in this study used the formulation in the previous study, consisted of 26.77% nixtamalized corn flours, 6.69% nike flours, 9.37% corn starch, 20.08% chocolate, 13.01

APA, Harvard, Vancouver, ISO, and other styles

8

Hashemi, Neda, Sayed Ali Mortazavi, Elnaz Milani, and Faride Tabatabaie Yazdi. "To investigate the Effect of extrusion process conditions on the functional characteristics of expanded products Based on corn- almond." Environment Conservation Journal 16, SE (2015): 519–24. http://dx.doi.org/10.36953/ecj.2015.se1661.

Full text

Abstract:

In recent years, the demand for snacks with optimal functional and nutritional properties has a dramatic increased; hence researching in this regard is considered as an essential task. Almond, is one of the nuts kernel and an important source of nutrients, especially fats, fiber, antioxidants, vitamins and minerals such as iron and calcium. Using this seeds nut in expanded products not only improves the nutritional properties but also it causes to produce a product with optimal functional features. As the screw rate and humidity level have a great effect on the properties of extruded products.

APA, Harvard, Vancouver, ISO, and other styles

9

Campechano Carrera, Elsa María, Juan de Dios Figueroa Cárdenas, Gerónimo Arámbula Villa, Héctor Eduardo Martínez Flores, Sergio J. Jiménez Sandoval, and J. Gabriel Luna Bárcenas. "New ecological nixtamalisation process for tortilla production and its impact on the chemical properties of whole corn flour and wastewater effluents." International Journal of Food Science & Technology 47, no. 3 (2011): 564–71. http://dx.doi.org/10.1111/j.1365-2621.2011.02878.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Rybchynskiy, R. "MODES OF PRODUCTION SMALL CORN FLAKES IN SEMI-INDUSTRIAL CONDITIONS." Grain Products and Mixed Fodder’s 19, no. 4 (2020): 22–29. http://dx.doi.org/10.15673/gpmf.v19i4.1585.

Full text

Abstract:

The article presents study results of steaming and tempering modes effect on the yield and quality of small corn flakes. Production of small corn flakes was carried out in semi-production conditions on the basis of a test section of the existing machinebuilding operation OLIS Llc, which allowed to get as close as possible to the production conditions. The study consisted of 2 series of experiments: in the first series of experiments, five identical samples of corn grit with an initial moisture content of 13.1% were sent to the steaming stage, where it was subjected to water-heat treatment for

APA, Harvard, Vancouver, ISO, and other styles

11

Lakshman, R., Dawn Ambrose, and Dtirout Chelvame. "Studies on Banana Centre Core Flour Prepared by Different Drying Methods." Current Agriculture Research Journal 3, no. 1 (2015): 55–59. http://dx.doi.org/10.12944/carj.3.1.07.

Full text

Abstract:

Banana centre core is used as a vegetable in South Indian culinary in India. Attempts were made to develop a process for the production of banana centre core flour for its effective utilisation for incorporation into food. Banana centre core dices were dried by different drying methods viz., sun drying, solar drying and tray drying at 50, 60 & 70°C temperature respectively. The dried banana centre core dices were then converted into flour in a pulveriser such that 90 percent of powder passed through 400 micron sieve. The influence of drying on the physical and functional properties of the

APA, Harvard, Vancouver, ISO, and other styles

12

Aini, Nur, Budi Sustriawan, and NFN Masrukhi. "OPTIMASI PEMBUATAN MI DARI TEPUNG JAGUNG PRAGELATINISASI." Jurnal Penelitian Pascapanen Pertanian 16, no. 2 (2019): 99. http://dx.doi.org/10.21082/jpasca.v16n2.2019.99-109.

Full text

Abstract:

<p>Pragelatinisasi merupakan metode modifikasi yang dapat diterapkan untuk tepung jagung sehingga diharapkan dapat mempermudah pada proses pembuatan mi. Suhu gelatinisasi berbeda-beda bagi tiap jenis pati, dan untuk mencapai suju gelatinisasi tersebut tiap bahan memerlukan waktu yang berbeda. Setiap bahan juga membutuhkan penambhan air yang tepat agar dapat mengalam gelatinisasi. Penelitian ini bertujuan untuk (1) mempelajari kombinasi wkatu dan suhu pemasakan serta jumlah air yang ditambhakan untuk suspensi tepung jagung pragelatinisasi yang mempunyai respon maksimum terhadap kadar karb

APA, Harvard, Vancouver, ISO, and other styles

13

Siddiqui, F., M. A. Akhund, A. H. Memon, A. R. Khoso, and H. U. Imad. "Health and Safety Issues of Industry Workmen." Engineering, Technology & Applied Science Research 8, no. 4 (2018): 3184–88. http://dx.doi.org/10.48084/etasr.2138.

Full text

Abstract:

Flour milling is considered the oldest trade industry, initiated at least 6000 years ago. Like every other industry, numerous problems arise during functioning and maintenance operations. The production process involves the breakdown of grains to separate their outer covering and inner endosperm grinding to fine flour particles. Workers serving in the industry have been in an environment exposed to flour dust. After conducting several interviews and a questionnaire survey to the workers and sales managers of flour mills within Hyderabad in Pakistan, the workforce was found to be suffering from

APA, Harvard, Vancouver, ISO, and other styles

14

Bezusov, Anatolii, Valentyna Krutiakova, Olena Myroshnichenko, Nataliia Dotsenko, and Tetiana Nikitchina. "Technology of production of biopesticides based on Bacillus thuringiensis." FOOD RESOURCES 9, no. 16 (2021): 28–38. http://dx.doi.org/10.31073/foodresources2021-16-03.

Full text

Abstract:

Subject of research. Biopesticides are based on live cultures of specially selected beneficial microorganisms with controlled properties. They have a pronounced phytoprotective and stimulating effect, thus providing effective prevention and protection of plants from diseases. The obtained biological product increases productivity, improves the quality and structure of the crop, does not accumulate in plants, which allows to obtain environmentally friendly agricultural products and does not harm the environment. Among the large number of bacteria, as a source of microbiological insecticide is B

APA, Harvard, Vancouver, ISO, and other styles

15

Hakim, Arif Rahman, Wahyu Tri Handoyo, Toni Dwi Novianto, and Andrianto Widi Prasetyo. "Effects of Twin-Screw Extruders Condition to Physical Properties of Floating Fish Feed." Jurnal Perikanan Universitas Gadjah Mada 21, no. 2 (2019): 79. http://dx.doi.org/10.22146/jfs.44821.

Full text

Abstract:

Process production of floating fish feed in a society constrained by processing technology. The objective of this study was to observe effect of condition process of twin screw extruders to the physical and chemical properties of produced of floating fish feed. Ingredients used involve fish meal, soybean meal, corn meal, and tapioca flour. The ingredients are mixed with 15, 20 and 25% water added to the total weight. Extrusion process condition conducted by several treatments i.e screw speed (540, 540, 600, 660 rpm) and barrel temperatures (80, 90, 100, 110, 120℃). In order to study, expansion

APA, Harvard, Vancouver, ISO, and other styles

16

Klaichoi, Charoon, Rattanaphol Mongkholrattanasit, and Nattadon Rungruangkitkrai. "Printing of Silk Fabric with Reactive Dye Using Flour of Wild Taro Corm as a Resist Printing Paste." Materials Science Forum 857 (May 2016): 503–6. http://dx.doi.org/10.4028/www.scientific.net/msf.857.503.

Full text

Abstract:

The present study was undertaken to use flour of wild taro (ColocasiaEsculenta (L.) Schott) as a resist printing paste for silk fabric and using reactive dye as a dyestuffs. The K/S values, whiteness index and sharpness of printed silk fabric were studied. The washing, water, perspiration, light and rubbing fastness of the printed fabric was also evaluated. From the present work it can be concluded that the pattern at resist printing area of silk fabrics show sharpness and whiteness. Colour fastness to water and perspiration were ranging between poor to fair level. Printed fabric exhibited fai

APA, Harvard, Vancouver, ISO, and other styles

17

Saskiawan, Iwan, Nunuk Widhyastuti, Kasirah, and Dodi Sutardi. "Pola Aktivitas Enzim Lakase, Selulase, dan Xilanase Pada Masa Pertumbuhan Budidaya Jamur Tiram Putih [Pleurotus ostreatus (Jacq.) P. Kumm.]." Jurnal Biologi Indonesia 17, no. 2 (2021): 145–51. http://dx.doi.org/10.47349/jbi/17022021/145.

Full text

Abstract:

Recently, Pleurotus ostreatus has become the most cultivated edible mushroom in Indonesia because of the simple in cultivation. Pleurotus ostreatus easy to grow in a medium contained sawdust as a main substrate, with the addition of rice brand, corn flour, lime and gypsum. Mushroom production is bioconversion process which involves the activity of lignocellulolytic enzymes such as laccase, cellulase, and xylanase. The aim of this study was to reveal the pattern of laccase, cellulase, and xylanase activity during the growth of P. ostreatus on the sawdust medium. The results show that the highes

APA, Harvard, Vancouver, ISO, and other styles

18

Yusuf, Asep, Wahyu Kristian Sugandi, Zaida, and Ch F. Godang Tua. "RANCANG BANGUN MESIN PENGOLAH GANYONG MULTI FINGSI [Design of Multifunctional Canna Machine]." Jurnal Ilmiah Rekayasa Pertanian dan Biosistem 5, no. 2 (2017): 462–71. http://dx.doi.org/10.29303/jrpb.v5i2.61.

Full text

Abstract:

Food is a basic requirement for human beings. As the population increases, food demand will continue to increase. Food problems in Indonesia are inseparable from rice and flour, in addition to other foodstuffs such as cassava, corn, and sago (Colas, 1994). Efforts to increase rice production are not easy, since there is a massive diversion of agricultural land functions into residential and industrial areas. Indonesia has the potential of tubers as a source of carbohydrates as well as raw materials of local flour. One of the sources of local starch that can be used as flour is canna (Canna edu

APA, Harvard, Vancouver, ISO, and other styles

19

Bailey, B. A., K. P. Hebbar, R. D. Lumsden, N. R. O'Neill, and J. A. Lewis. "Production of Pleospora papaveracea biomass in liquid culture and its infectivity on opium poppy (Papaver somniferum)." Weed Science 52, no. 1 (2004): 91–97. http://dx.doi.org/10.1614/ws-03-020r.

Full text

Abstract:

The fungus Pleospora papaveracea is a potential biocontrol agent for opium poppy. The objective of this study was to characterize the growth and production of propagules of P. papaveracea on various substrates and determine their infectivity on opium poppy. Pleospora papaveracea was grown on agar media containing wheat bran, corn cobs, soy fiber, cottonseed meal, rice flour, cornstarch, pectin, dextrin, or molasses, all with the addition of brewer's yeast (BY). Maximum radial growth of P. papaveracea occurred on molasses, soy fiber, and wheat bran media. Pleospora papaveracea produced chlamydo

APA, Harvard, Vancouver, ISO, and other styles

20

Mumpuni, Aris, Nuraeni Ekowati, Purnomowati Purnomowati, and Endang Sri Purwati. "Growth and Protein Content Establishment of Pleurotus ostreatus on Liquid and Solid Medium." Biosaintifika: Journal of Biology & Biology Education 9, no. 3 (2017): 572. http://dx.doi.org/10.15294/biosaintifika.v9i3.11660.

Full text

Abstract:

<p class="IsiAbstrakIndo"><em><span lang="EN-GB">Pleurotus ostreatus</span></em><span lang="EN-GB"> cultivation is performed using solid medium to harvest fruit body and using liquid medium to harvest mycelia in submerged culture. Modifying nutrients in the medium to increase protein content of the fruitbody and mycelia can be done through addition of nitrogen-containing materials. This study aims to determine: the appropriate composition of the liquid medium for high mycelial growth and protein content; and the exact composition of the solid medium to obtai

APA, Harvard, Vancouver, ISO, and other styles

21

Sharikov, A. Yu, V. I. Stepanov, V. V. Ivanov, D. V. Polivanovskaya, and M. A. Amelyakina. "Extrusion cooking of wet mixtures of wheat flour with carrot bagasse in technology of ready-to-eat products." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 3 (2018): 43–49. http://dx.doi.org/10.20914/2310-1202-2018-3-43-49.

Full text

Abstract:

The actual challenge for the food industry is the utilization of by-products of fruit and vegetable processing and their use in the production of enriched food products. It allows to use raw materials with a high content of biological active substances more efficiently and rationally. The possibility of using carrot bagasse as an ingredient in the preparation of extruded ready-to-eat product was studied. The wheat meal was used as core ingredient. The influence of the bagasse dosage on the extrusion conditions and the properties of the extrudates samples was studied. It was shown that an incre

APA, Harvard, Vancouver, ISO, and other styles

22

Mashanova, N. S., and G. B. Tokmakhanbet. "Improvement of gluten-free bread production technology." Journal of Almaty Technological University, no. 1 (June 24, 2021): 11–16. http://dx.doi.org/10.48184/2304-568x-2021-1-11-16.

Full text

Abstract:

This article presents the improvement of the technology of production of gluten-free bakery products for people suffering from celiac disease, using non-traditional flour.. A review of various possibilities for improving the quality of baking gluten-free bakery products, leveling the crumb structure and increasing the final volume of bread is carried out. In the course of the study, bread was baked from a mixture of rice and corn flour with the addition of flaxseed flour in an amount of 5%, 10%, 15% instead of part of corn and rice flour. Flaxseed flour was added together with all the prescrip

APA, Harvard, Vancouver, ISO, and other styles

23

ANTONENKO, Artem, Olena VASILENKO, Yuliia ZEMLINA, Tetiana BROVENKO, Nataliia STUKALSKA, and Galina TOLOK. "TECHNOLOGY OF GEORGIAN CUISINE FLOUR PRODUCTS USING AGGLUTEN FLOUR." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 297, no. 3 (2021): 143–49. http://dx.doi.org/10.31891/2307-5732-2021-297-3-143-149.

Full text

Abstract:

The article highlights the relevance of the development of flour products of Georgian cuisine using gluten-free flour. The technology of gluten – free khachapuri with cheese with the use of gluten – free types of flour – corn, rice and structurants – corn starch and a complex of polysaccharides of flax is substantiated. Traditional khachapuri technology involves the use of wheat flour, which cannot be used in the production of gluten products due to the presence of gluten in gluten proteins. However, according to previous research, other types of gluten-free flour can be effectively used in th

APA, Harvard, Vancouver, ISO, and other styles

24

Andryushina, V. A., N. V. Karpova, T. S. Stytsenko, V. V. Yaderets, E. D. Voskresenskaya та V. V. Dzhavakhia. "Optimization of the 9α-hydroxylation of steroid substrates using an original culture of Rhodococcus erythropolis". Regulatory Mechanisms in Biosystems 9, № 3 (2018): 430–34. http://dx.doi.org/10.15421/021864.

Full text

Abstract:

To obtain inoculation material (cultivation stage 1), the biomass of Rhodococcus erythropolis VKPM AC-1740 was transferred from agar slants into 750 ml conic flasks containing 100 ml of vegetation media of the following composition (g/l): medium 1 – yeast extract, 10.0; glucose, 10.0; soybean flour, 10.0; КН2РО4, 2.0; Na2НРО4, 4.0 (рН 6.8–7.4); medium 2 – corn extract, 15.0; glucose, 10.0; КН2РО4, 2.0; Na2НРО4, 4.0 (рН 6.8–7.4). The culture was grown on a rotary shaker (220 rpm) for 68–72 h at 28–29 °С. To obtain a working biomass (cultivation stage 2), the inoculum obtained at the stage 1 was

APA, Harvard, Vancouver, ISO, and other styles

25

Belokurova, Elena, Anna Derkanosova, Yana Dombrovskaya, and Tatyana Malyutina. "Promising unconventional plant raw materials for food production." BIO Web of Conferences 30 (2021): 01006. http://dx.doi.org/10.1051/bioconf/20213001006.

Full text

Abstract:

Article contains information about new technologies of flour and bakery products on the basis of multicomponent structure products or the flour composite mixes executed from a flour of pumpkin and a thistle, a dry leaf of a stevia and dry lactulose, and also mixes from different types of grain, such as: corn, buckwheat, rice, millet.

APA, Harvard, Vancouver, ISO, and other styles

26

Rosado, Jorge L., Lorena Cassís, Lourdes Solano, and Miguel A. Duarte-Vázquez. "Nutrient Addition to Corn Masa Flour: Effect on Corn Flour Stability, Nutrient Loss, and Acceptability of Fortified Corn Tortillas." Food and Nutrition Bulletin 26, no. 3 (2005): 266–72. http://dx.doi.org/10.1177/156482650502600303.

Full text

Abstract:

Background Iron, zinc, and vitamin B complex are among the most prevalent nutritional deficiencies in Mexico, with iron deficiency being the leading cause of anemia. Mexico has the highest per capita consumption of corn in the world, consumed mainly as tortilla. Thus, corn flour for making tortillas has been suggested as an effective strategy to overcome malnutrition in developing countries such as Mexico where corn is a staple food. The stability of micronutrients added to food is an important factor for the success of fortification programs. Objective The aim of this study was to evaluate th

APA, Harvard, Vancouver, ISO, and other styles

27

Ambarsari, Indrie, Retno Endrasari, and Restu Hidayah. "KANDUNGAN NUTRISI DAN KUALITAS SENSORIS PRODUK MINUMAN SEREAL SARAPAN BERBASIS FLAKES JAGUNG, JALI, DAN SORGUM." Jurnal Penelitian Pascapanen Pertanian 17, no. 2 (2020): 108. http://dx.doi.org/10.21082/jpasca.v17n2.2020.108-116.

Full text

Abstract:

<p>Produk sereal sarapan menjadi salah satu pilihan tepat untuk memenuhi kebutuhan sarapan masyarakat modern yang ingin serba cepat dan praktis. Sayangnya, sebagian besar produk sereal sarapan yang tersedia di pasaran terbuat dari bahan-bahan impor yang sulit dikembangkan di Indonesia. Jagung, jali, dan sorgum merupakan komoditas serealia lokal yang sangat potensial untuk dikembangkan sebagai bahan baku produk sereal sarapan. Kajian ini dilakukan untuk mengetahui kandungan nutrisi dan sifat sensoris dari produk sereal sarapan yang dikembangkan dari komoditas serealia lokal, serta mempero

APA, Harvard, Vancouver, ISO, and other styles

28

Djeghim, Fairouz, Hayat Bourekoua, Renata Różyło, Agata Bieńczak, Wojciech Tanaś, and Mohammed Nesreddine Zidoune. "Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties." Applied Sciences 11, no. 10 (2021): 4605. http://dx.doi.org/10.3390/app11104605.

Full text

Abstract:

The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the

APA, Harvard, Vancouver, ISO, and other styles

29

Benassi, Vivian Machado, Rosymar Coutinho de Lucas, Michele Michelin, João Atílio Jorge, Héctor Francisco Terenzi, and Maria de Lourdes Teixeira de Moraes Polizeli. "Production and action of an Aspergillus phoenicis enzymatic pool using different carbon sources." Brazilian Journal of Food Technology 15, no. 3 (2012): 253–60. http://dx.doi.org/10.1590/s1981-67232012005000019.

Full text

Abstract:

Aspergillus phoenicis is an interesting heat tolerant fungus that can synthesize enzymes with several applications in the food industry due to its great hydrolytic potential. In this work, the fungus produced high enzymatic levels when cultivated on inexpensive culture media consisting of flakes from different origins such as cassava flour, wheat fibre, crushed soybean, agro-industrial wastes, starch, glucose or maltose. Several enzymatic systems were produced from these carbon sources, but amylase was the most evident, followed by pectinase and xylanase. Traces of CMCases, avicelase, lipase,

APA, Harvard, Vancouver, ISO, and other styles

30

Mayangsari, Ismi, Anwar Efendi Harahap, and Zumarni Zumarni. "FRAKSI SERAT SILASE KULIT BUAH KAKAO DENGAN PENAMBAHAN LEVEL TEPUNG JAGUNG DAN LAMA FERMENTASI YANG BERBEDA." Jurnal Peternakan Nusantara 7, no. 1 (2021): 25. http://dx.doi.org/10.30997/jpn.v7i1.2874.

Full text

Abstract:

One alternative in reducing feed production costs is by utilizing the waste of cocoa pods (Theobroma cocoa L). This study aims to determine the cocoa fruit silage fraction by adding different levels of corn flour and fermentation time. The method used in this study is an experimental method with a completely randomized design (CRD) factorial pattern consisting of 2 factors with 3 replications namely Factor A = Level of Corn Flour, A1 = 0% without Corn Flour, A2 = 7% Corn Flour, A3 = 14% Corn Flour. Factor B = Length of fermentation, B1 = Fermentation 0 days, B2 = Fermentation 14 days, B3 = Sto

APA, Harvard, Vancouver, ISO, and other styles

31

López, Ana Cristina Ballesteros, Accacia Julia Guimarães Pereira, and Roberto Gonçalves Junqueira. "Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread." Brazilian Archives of Biology and Technology 47, no. 1 (2004): 63–70. http://dx.doi.org/10.1590/s1516-89132004000100009.

Full text

Abstract:

The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability b

APA, Harvard, Vancouver, ISO, and other styles

32

Mirnawati, Mirnawati, and Rizka Octavia. "Uji Proximate Tepung Jagung dari Limbah Tongkol Jagung Pulut secara Fermentasi." Journal of Sustainable Research In Management of Agroindustry (SURIMI) 1, no. 1 (2021): 1–4. http://dx.doi.org/10.35970/surimi.v1i1.528.

Full text

Abstract:

Waxy corn is widely developed in several areas in South Sulawesi. From year to year the productivity of pulut corn has increased, this also shows that agricultural waste production has also increased. The agricultural waste produced by corn is cobs. The purpose of this study was to determine the processing of pulut corn cobs into corn flour and to determine the characterization of the quality of corn flour, especially the proximate test based on SNI standards. The research method is the gravimetric method, the results of the corn flour test show that the proximate content (moisture content, as

APA, Harvard, Vancouver, ISO, and other styles

33

Kojo, Raldi M., D. Rustandi, Y. R. L. Tulung, and S. S. Malalantang. "PENGARUH PENAMBAHAN DEDAK PADI DAN TEPUNG JAGUNG TERHADAP KUALITAS FISIK SILASE RUMPUT GAJAH (Pennisetum purpureumcv.Hawaii)." ZOOTEC 35, no. 1 (2015): 21. http://dx.doi.org/10.35792/zot.35.1.2015.6426.

Full text

Abstract:

ABSTRACT EFFECT OF THE ADDITION OF RICE BRAN AND CORN FLOUR ON THE PHYSICAL QUALITY OF ENSILAGE ELEPHANT GRASS (Pennisetum purpureumcv.Hawaii). The purpose of this research was to determine the effect of the addition of rice bran and corn flour on the physical quality of elephant grass (Pennisetum purpureum cv. Hawaii)silage.The present study used elephant grass (Pennisetum purpureum cv. Hawaii)in the ensilage process. Rice bran and corn flour were then added to the elephant grass in the ensilage processing. The present study used Completely Randomized Design with 7 treatments and 5 replicatio

APA, Harvard, Vancouver, ISO, and other styles

34

Tiunov, Vladislav, Olga Chugunova, and Aleksandr Arisov. "Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)." Food Industry 5, no. 4 (2020): 33–37. http://dx.doi.org/10.29141/2500-1922-2020-5-4-5.

Full text

Abstract:

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary

APA, Harvard, Vancouver, ISO, and other styles

35

Szymanowska-Powałowska, Daria, Grażyna Lewandowicz, Wioletta Błaszczak, and Artur Szwengiel. "RESEARCH PAPER Structural changes of corn starch during fuel ethanol production from corn flour." BioTechnologia 3 (2012): 333–41. http://dx.doi.org/10.5114/bta.2012.46587.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Trisithivanij, V., and P. Tasaso. "Preparation and Characterization of Biopolymer Film from Pomelo Pectin and Flour." Advanced Materials Research 506 (April 2012): 130–33. http://dx.doi.org/10.4028/www.scientific.net/amr.506.130.

Full text

Abstract:

Properties of biopolymer films which were blended from pectin and flour were investigated. Pectin was extracted from pomelo peel by using hydrochloric acid. The extracted pectin was high methoxyl that was characterized by FTIR. Biopolymer film was prepared by blending pectin (3% and 5%) and flour (1% of corn flour, rice flour, and glutinous rice flour) solution at different ratio (4:1 and 3:2). SEM analysis, tensile strength (TS), elongation, and thickness were studied. Tensile test was affected by the amount of pectin and type of flour. At the same concentration of pectin and the ratio of pec

APA, Harvard, Vancouver, ISO, and other styles

37

Shams, Md Shahriar Rahaman, Fahriha Nur-A. Kabir, Tajnuba Sharmin, and Mohammad Gulzarul Aziz. "Evaluation of enzymatic hydrolysis via alcoholic fermentation of corn flour." Malaysian Journal of Halal Research 2, no. 2 (2019): 35–45. http://dx.doi.org/10.2478/mjhr-2019-0013.

Full text

Abstract:

AbstractThe research was concerned with the enzymatic hydrolysis followed by alcoholic fermentation of corn flour. Commercial corn flour purchased from local market contained starch of 87.25%, moisture 11.86% and ash 0.70%. The kinetics of corn flour hydrolysis was performed at 50°C, 65°C and 80°C using commercial thermos table-∞-amylase and ∞-amyloglucosidase. During hydrolysis the residual starch content was decreased with increasing hydrolysis time. The line weaver- Burk plot for enzyme hydrolysis of corn starch for 2.5%, 5% and 10% flour solution showed a Km value of 2.46, 2.27 and 1.73 mg

APA, Harvard, Vancouver, ISO, and other styles

38

Tribuzio, Giovanni. "Process for the production of wheat flour." Journal of the Acoustical Society of America 128, no. 4 (2010): 2249. http://dx.doi.org/10.1121/1.3500749.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Sahara, Eli, Feni Despedia, and Raden Ayu Aminah. "The Influence of Phytase Enzyme to Laying Performance and Quality of Egg Shell of Golden Arabian Chicken." E3S Web of Conferences 68 (2018): 01022. http://dx.doi.org/10.1051/e3sconf/20186801022.

Full text

Abstract:

Poultry has low ability to digest dietary fibre and to process phytate. Rice bran is intensively used in poultry ration although it contains little bit higher in fibre and phytate. The purpose of this study was to find out the optimal level of phytase the enzyme that could break down phytate in the ration of Golden Arabian chicken to increase performance and physical quality of the eggs. This study used 90 golden arabian chickens (Golden Brakel Kriel), approximately five months of age. Individual cage with a wire floor was equipped with a feed and drinking troughs. Experimental ration was with

APA, Harvard, Vancouver, ISO, and other styles

40

Nikolić, Valentina, Slađana Žilić, Marijana Simić, Marko Vasić, Jelena Srdić, and Nenad Delić. "Possibilities of maize hybrids utilisation in canned baby corn production." Journal on Processing and Energy in Agriculture 25, no. 1 (2021): 16–19. http://dx.doi.org/10.5937/jpea25-30887.

Full text

Abstract:

Five maize hybrids were used in this research: two yellow and one white dent, sweet hybrid, and yellow popcorn. Five brine recipes with acetic acid were examined, of which two with the addition of potassium sorbate. The brines with preservatives were stable for 16 months without colour changes of the liquid and corn cobs. The pH of brines ranged from 3.39 to 3.89. Canned hybrids ZP 366 and ZP 611k in brine without sugar, and with the addition of potassium sorbate and potassium metabisulfite marked as Number 5, showed the best sensory characteristics. The protein content determined in ZP 366 (9

APA, Harvard, Vancouver, ISO, and other styles

41

BARBIERI, R., and E. M. CASIRAGHI. "Production of a food grade flour from defatted corn germ meal." International Journal of Food Science & Technology 18, no. 1 (2007): 35–41. http://dx.doi.org/10.1111/j.1365-2621.1983.tb00242.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

SHAPOVALENKO, O., and L. KUSTOV. "FEATURES OF CORN CONSUMPTION IN THE FOOD PRODUCTION INDUSTRY." Grain Products and Mixed Fodder’s 19, no. 1 (2019): 28–36. http://dx.doi.org/10.15673/gpmf.v19i1.1318.

Full text

Abstract:

This paper presents the features of corn as raw material for groat industry. Corn is used in many segments of the food andprocessing industry. corn is processed for traditional food products — groats, flakes, flour, extruded foods, and other corn byproductsare widely used for the production of dry breakfast cereals, snacks, cereal bars. In terms of using of the advanced processingtechnologies, the industry produces starch, gluten, and germs. Corn germ is used to produce the high-value vegetable oil, aswell as starch — for both food and non-food purposes. More than half (65%) of corn is used fo

APA, Harvard, Vancouver, ISO, and other styles

43

Božiková, M. "Thermophysical parameters of corn and wheat flour." Research in Agricultural Engineering 49, No. 4 (2012): 157–60. http://dx.doi.org/10.17221/4967-rae.

Full text

Abstract:

This article deals with thermophysical properties of nutritive raw materials particularly of corn and wheat granary mass. It is necessary to know thermophysical performance of granary mass for protection of quality of technological process by processing to final products. Granary mass consist of grains complex of specific kind. It is non uniform material in microscopic and macroscopic structure. There are enacted biophysical and physiological processes. Heat transfer can not be isolated by solid transfer and heat &ndash; moisture transfer. It means that specification of granary mass and gr

APA, Harvard, Vancouver, ISO, and other styles

44

Zhang, Ying, Yang Wang, Zhi-Gang Wang, et al. "Optimization of Fermentation Medium for the Production of Atrazine Degrading StrainAcinetobactersp. DNS32by Statistical Analysis System." Journal of Biomedicine and Biotechnology 2012 (2012): 1–7. http://dx.doi.org/10.1155/2012/623062.

Full text

Abstract:

Statistical experimental designs provided by statistical analysis system (SAS) software were applied to optimize the fermentation medium composition for the production of atrazine-degradingAcinetobactersp. DNS32in shake-flask cultures. A “Plackett-Burman Design” was employed to evaluate the effects of different components in the medium. The concentrations of corn flour, soybean flour, and K2HPO4were found to significantly influenceAcinetobactersp. DNS32production. The steepest ascent method was employed to determine the optimal regions of these three significant factors. Then, these three fact

APA, Harvard, Vancouver, ISO, and other styles

45

Aini, Nur, Gunawan Wijonarko, and Budi Sustriawan. "SIFAT FISIK, KIMIA, DAN FUNGSIONAL TEPUNG JAGUNG YANG DIPROSES MELALUI FERMENTASI (Physical, Chemical, and Functional Properties of Corn Flour Processed by Fermentation)." Jurnal Agritech 36, no. 02 (2016): 160. http://dx.doi.org/10.22146/agritech.12860.

Full text

Abstract:

Corn flour has some limitations to be developed as food products. To expand the use of corn flour for food production, some modifications on its characteristic were needed. The production of corn flour by fermentation may change its characteristics; therefore could expand the application of corn flour to develop food products. The aim of this study was to determine the effect of fermentation media and fermentation time on physical, chemical and functional characteristics of corn flour. This research was performed using factorial randomized block design. The studied factors were: fermentation m

APA, Harvard, Vancouver, ISO, and other styles

46

Enríquez-Castro, Carlos Martín, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, et al. "Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch." International Journal of Food Science 2020 (January 29, 2020): 1–12. http://dx.doi.org/10.1155/2020/5927670.

Full text

Abstract:

The aim of this study was to compare the physicochemical, rheological, and morphological characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional nixtamalization process (TNP) and the extrusion nixtamalization process (ENP) and their relationship with starch. The traditional and extrusion processes were carried out using the same variety of corn. From both processes, samples of ground corn, nixtamalized flour, masa, and tortillas were obtained. The extrusion process produced corn flour with particle sizes smaller (particle size index, PSI = 51) than that of flour p

APA, Harvard, Vancouver, ISO, and other styles

47

Iskakova, G. K., B. A. Iztaev, G. O. Magomedov, and G. A. Umirzakova. "Rationale for the use of enriching additives from vegetable raw materials in the production of pasta." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 3 (2019): 111–17. http://dx.doi.org/10.20914/2310-1202-2019-3-111-117.

Full text

Abstract:

Pasta in comparison with other flour products has a number of advantages: high digestibility of essential nutrients, long shelf life, low cost and availability for all segments of the population. The most rational way to create functional pasta is to introduce into the recipe natural ingredients of plant origin, non-traditional for this industry, which can increase nutritional value, improve organoleptic and physico-chemical indicators, create a group of new varieties, intensify production processes, improve quality in the processing of raw materials with low pasta properties, to ensure the sa

APA, Harvard, Vancouver, ISO, and other styles

48

Setyarini, Agung, and Nugraheni Retnaningsih. "KAJIAN MACAM LIMBAH DAN PENAMBAHAN TEPUNG TONGKOL JAGUNG TERHADAP PERTUMBUHAN DAN HASIL JAMUR TIRAM (Pleurotus ostreatus)." Agric 28, no. 1 (2016): 1. http://dx.doi.org/10.24246/agric.2016.v28.i1.p1-6.

Full text

Abstract:

<span class="fontstyle0">One limiting for factor the production of oyster mushrooms was difficult to obtain the raw material of sengon wood sawdust, meanwhile, the production of oyster mushroom necessary need the nutrients in the form of bran or cornmeal. The purpose of this study was to study planting medium, the concentration of corn cob flour, and to find the effective interaction of these two factors on growth and yield of oyster mushroom. This study used a completely randomized design (CRD) with two factors, concentration of media and corn cob flour. The media used in this study are

APA, Harvard, Vancouver, ISO, and other styles

49

Moubarik, Amine, Hamid Reza Mansouri, Antonio Pizzi, Fatima Charrier, Ahmed Allal, and Bertrand Charrier. "Corn flour-mimosa tannin-based adhesives without formaldehyde for interior particleboard production." Wood Science and Technology 47, no. 4 (2013): 675–83. http://dx.doi.org/10.1007/s00226-012-0525-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Imaeva, A. A. "POSSIBILITIES OF USING NON-TRADITIONAL TYPES OF FLOUR IN THE PRODUCTION OF FLOUR CONFECTIONERY PRODUCTS." RUSSIAN ELECTRONIC SCIENTIFIC JOURNAL 35, no. 1 (2020): 83–93. http://dx.doi.org/10.31563/2308-9644-2020-35-1-83-93.

Full text

Abstract:

During the research, physical and chemical parameters of non-traditional types of flour and their influence on the gluten complex of wheat dough were studied to determine the feasibility of using it in the production of flour confectionery products. Thanks to the experience and scientific work of both Russian and foreign scientists and manufacturers, a number of potential promising raw materials have been identified. Amaranth, Flaxseed, oatmeal, and corn flour are suitable for producing and expanding the range of gluten-free products. The results of the study of the quality of these types of f

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!