Journal articles: 'Flour mix'

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Nwatu, I. E., O. C. Nwajinka, and A. B. Muochebe. "Development of optimized substitution ratio for wheatcassava-african yam bean flour composite for Nigerian bread industries." Nigerian Journal of Technology 39, no. 4 (March 24, 2021): 1237–46. http://dx.doi.org/10.4314/njt.v39i4.33.

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An optimization study of the mix ratio for substitution of Wheat flour with Cassava and African Yam Bean flours (AYB) was carried out and reported in this paper. The aim was to obtain a mix ratio that would optimise selected physical properties of the bread. Wheat flour was substituted with Cassava and African Yam Bean flours at different levels: 80% to 100% of wheat, 0% to 10% of cassava flour and 0% to 10% for AYB flour. The experiment was conducted in mixture design which was generated and analysed by Design-Expert Software 11 version. The Composite dough was prepared in different mix ratios according to the design matrix and subsequentlybaked under the same conditions and analysed for the following loaf quality attributes: Loaf Specific Volume, Bread Crumb Hardness and Crumb Colour Index as response variables. The objective functions were to maximize Loaf Specific Volume, minimize Wheat flour, Bread Crumb Hardness and Crumb Colour Index to obtain the most suitable substitution ratio acceptable to consumers. Predictive models for the response variables were developed with the coefficient of determination (R2 ) of 0.991 for Loaf Specific Volume (LSV) while that of Bread Crumb Hardness (BCH) and Crumb Colour Index (CCI) were 0.834 and 0.895 respectively at 95% confidence interval (CI).The predicted optimal substitution ratio was obtained as follows: 88% Wheat flour, 10% Cassava flour, and 2% AYB flour. At this formulation, the predicted Loaf Specific Volume was 2.11cm3 /g, Bread Crumb Hardness was 25.12N, and Crumb Colour Index was 18.88.The study shows that addition of 2% of AYB flour in the formulation would help to optimise the LSV, BCH and the CCI of the Wheat-Cassava flour bread at the mix ratio of 88:10. Application of the results of this study in bread industries will reduce the cost of bread in Nigeria, which is influenced by the rising cost of imported wheat. This is a significant development because wheat flour was the sole baking flour in Nigeria before wheat substitution initiative. Keywords: Bread, wheat, Cassava, African Yam Bean, Flour, Dough, Loaf Specific Volume, Crumb Hardness, Crumb Colour Index

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Cabal G., Diana Carolina, Aslenis Melo R., Sofía Lissbrant, Sonia Gallego C., María de la Luz La O Hechavarría, and Adriana Tofiño R. "Highly nutritional cookies based on a novel bean-cassava-wheat flour mix formulation." Agronomía Colombiana 32, no. 3 (September 1, 2014): 407–16. http://dx.doi.org/10.15446/agron.colomb.v32n3.45944.

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Nutritional deficiencies are common among children in Colombia, and innovative strategies and supplements are needed in order to effectively address this problem. For example, in Colombia, when measured as ferritin, iron deposits are deficient in 58.2% of children between two and eight years of age. If a formulation is made with highly nutritional ingredients, cookies will have the potential to be used as supplements in children's diets because of their simple manufacturing process, long shelf life, and high acceptability. This study aimed to develop biofortified cookies, based on a bean-cassava-wheat flour mix, for children. The methodology grouped several studies in order to define the best treatment for the production of bean flour and the flour mix to produce cookies, prioritizing the nutritional content and the microbiological and sensorial quality. A production procedure for bean-based flour, suitable for the production of cookies with adequate nutritional, sensorial and microbiological characteristics was obtained. Additionally, the rheological characteristics of the proposed flour mixes permitted other possible uses for the bread-making industry, substituting cereal flours with flours with higher micronutrient contents. However, further studies are needed to determine the nutritional effects of the regular ingestion of biofortified cookies on children.

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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.

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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 significantly; the calorie content of products decreases. Absence of gluten makes this mix a strategically important raw material for gluten-free products. It is recommended to use this recipe, since with a complete substitution of wheat flour, there is an improvement in organoleptic, physicochemical indicators of the quality of sponge cake batter and finished products. The use of oat, corn and gram flour leads to an extension of the shelf life of sponge cake semi-finished products and helps to reduce the energy value and increase the vitamin and mineral ones of finished products. The introduction of the mix of flour into the sponge cake batter recipe does not worsen the quality of sponge cakes during storage. The developed formulation can be adapted to the technological process and equipment installed at existing confectionery enterprises and does not require additional costs.

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Yemmireddy, V. K., S. Chintagari, and Y. C. Hung. "Physico-chemical Properties of Pancakes Made from an Instant Mix Containing Different Levels of Peanut (Arachis hypogaea) Flour." Peanut Science 40, no. 2 (July 1, 2013): 142–48. http://dx.doi.org/10.3146/ps13-01.1.

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ABSTRACT Partially defatted peanut flour has proven to exhibit excellent functional and nutritional properties in many foods. In this study, a peanut pancake instant mix was developed by replacing a portion of wheat flour with peanut flour; either 12% fat medium roast (12M) or 28% fat light roast (28L) peanut flours at various levels (20, 30, 40 and 50%) in a starting pancake formulation. Effect of peanut flour initial fat content and degree of roasting on physico-chemical properties such as viscosity of the batter, surface color, texture and composition of the pancakes were determined. In addition, the effect of microwave reheating time on moisture loss, bulk density and texture of the frozen peanut pancakes was investigated at 30% replacement level and compared with a commercial frozen pancake. Viscosity of the instant mix batter made with 12M peanut flour was higher than the control whereas 28L was lower than the control. All peanut pancakes were darker (lower L values) and browner (lower hue angle) than the control. Texture profile analysis properties such as hardness, cohesiveness and chewiness values decreased with increasing peanut flour replacement level; whereas, springiness values increased. Moisture, fat, ash and protein content were increased with increasing peanut flour replacement level. Pancakes made from 12M have higher protein content than the 28L samples at same level of replacement. Frozen peanut pancakes after microwave reheating showed significant moisture loss, increased bulk density and increased hardness and chewiness. At tested conditions a microwave reheating time of 20 or 30 s was sufficient to achieve desirable eating characteristics (moisture loss, density and texture) of peanut pancakes when compared to the commercial frozen pancakes or freshly prepared peanut pancakes. This study demonstrated that the instant peanut pancake mix has potential as a functional breakfast food item to replace regular wheat pancakes.

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Radhika, Ganesan, Chandhrasekar Sumathi, Anbazhagan Ganesan, Vasudevan Sudha, Christiani Jeya Kumar Henry, and Viswanathan Mohan. "Glycaemic index of Indian flatbreads (rotis) prepared using whole wheat flour and ‘atta mix’-added whole wheat flour." British Journal of Nutrition 103, no. 11 (January 26, 2010): 1642–47. http://dx.doi.org/10.1017/s0007114509993680.

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To compare the glycaemic index (GI) of newly developed ‘atta mix’ roti with whole wheat flour roti. Eighteen healthy non-diabetic subjects consumed 50 g available carbohydrate portions of a reference food (glucose) and two test foods (whole wheat flour roti and atta mix roti) in random order after an overnight fast. The reference food was tested on three separate occasions, while the test foods were each tested once. Capillary blood samples were measured from finger-prick samples in fasted subjects ( − 5 and 0 min) and at 15, 30, 45, 60, 90 and 120 min from the start of each food. No significant difference was observed between roti prepared from whole wheat flour and atta mix in terms of appearance, texture, flavour, taste or acceptability. For each test food, the incremental area under the curve and GI values were determined. The GI of atta mix roti (27·3 (sem2·2)) was considerably lower than the whole wheat flour roti (45·1 (sem3·5),P < 0·001). Development of foods with lower dietary glycaemic load such as the atta mix roti could help in the prevention and control of diabetes in South Asian populations, which habitually consume very high glycaemic load diets.

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García-Segovia, Purificación, Ana Moreno, Lourdes del Rocío Benítez, Mayra Alexandra Logroño, Janet Graciela Fonseca, and Javier Martínez-Monzó. "Effect of Replacement Wheat Flour by a Composite Mix Flour in Sponge Cakes." Journal of Culinary Science & Technology 15, no. 2 (August 22, 2016): 89–100. http://dx.doi.org/10.1080/15428052.2016.1220340.

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Alimkulov, Zheksenkul, Saule Zhiyenbayeva, Gulgaisha Baygazieva, Ainash Rustemova, Nurgul Batyrbayeva, and Meruert Bayisbayeva. "Creation of multicomponent mix based on lactic bacteria consortium for flour enrichment." International Journal of Engineering & Technology 7, no. 2.13 (April 15, 2018): 136. http://dx.doi.org/10.14419/ijet.v7i2.13.11627.

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This article presents the results on creating the probiotic preparation with inclusion of microorganisms of highly productive lactic bacteria cultures with high biosynthetic and bactericidal properties. Conditions for production of bacterial preparation and multicomponent mix for flour enrichment and bread making were developed. Composition of the produced improving agent and premix for flour enrichment was studied and conditions for flour enrichment using the produced biological improving agent based on lactic bacteria were developed. Technological parameters of flour semi-products where determined on addition of the enriched flour. It was determined that produced improving agent plays a key role in transformation of protein-proteinase and carbohydrate-amylase flour complex, thereby improving the structural-mechanical properties of dough and further resulting in production of elastic crumb with thin-walled and even texture.

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Torra, Marta, Mayara Belorio, Manuel Ayuso, Marcio Carocho, Isabel C. F. R. Ferreira, Lillian Barros, and Manuel Gómez. "Chickpea and Chestnut Flours as Non-Gluten Alternatives in Cookies." Foods 10, no. 5 (April 21, 2021): 911. http://dx.doi.org/10.3390/foods10050911.

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This study proposes the use of a mix composed of chickpea flour and chestnut flour in cookies, aiming to improve their acceptability. Cookie properties and nutritional value were also analysed. The gluten-free cookies were made by using different mixes of chickpea and chestnut flours (0:100, 25:75, 50:50, 75:25, 100:0). Dough rheology and cookie dimensions, texture, external colour and acceptability were evaluated. The presence of the chestnut flour increased the values of G’ and G”, but reduced the loss factor (tan δ) when compared with the doughs made with chickpea flour. Chestnut flour also decreased the diameter and the spread ratio of the cookies, while increasing the hardness and darkening of the cookies. Furthermore, adding chestnut to the flour mixture increased the nutritional quality of the cookies by adding unsaturated fatty acids and fibre. The use of reduced percentages of chestnut flour (25%) resulted in masking the off-flavour of the chickpea flour, which improved the cookie’s acceptability without significantly changing the dough rheology, cookie dimensions, hardness, or lightness.

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Ahmed, Sohail, Waqas Wakil, H. M. Salman Saleem, Mohammad Shahid, and M. Usman Ghazanfar. "Effect of Iron Fortified Wheat Flour on the Biology and Physiology of Red Flour Beetle, Tribolium castaneum (Herbst)." International Journal of Insect Science 2 (January 2010): IJIS.S5200. http://dx.doi.org/10.4137/ijis.s5200.

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Iron overload in the fortified flour can influence the life stages and physiology of the insects. The present study was carried out to evaluate the effect of commercially available premix iron fortified flour as well as effect of different concentrations of post-mix iron fortified flour (30–5 ppm) on biology of red flour beetle, Tribolium castaneum (Hebrst.). Larval and pupal duration, total developmental time, fecundity and larval weights in two consecutive generations of beetle were compared with control treatment. Amylase and protease activities of gut of the beetle were also measured in premix and postmix flours. Results showed that larval mortality increased in two sources of premix iron flour when compared with control. Larval weight was reduced in first generation only. The larval mortality was significantly higher in 30 ppm postmix iron fortified flour than in other postmix concentrations and control treatment. The larvae of T. castaneum fed on two sources of premix and in various concentrations of postmix iron fortified flour revealed an increase in amylases and decrease in protease activities.

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PATIL, SONAL, and Shalini S. Arya. "Optimization and Characterization of Gluten-Free Formulation for the Development of Gluten Free Flatbread Using Underutilised Sources." Current Research in Nutrition and Food Science Journal 6, no. 3 (September 6, 2018): 678–89. http://dx.doi.org/10.12944/crnfsj.6.3.10.

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This deals to study the effect of different underutilized, cheap and readily available flours from rice, sorghum, unripe banana, water chestnut and moong and their mixtures on dough, flatbread and sensory characteristic of gluten free flatbread. D-optimal mixture design approach was utilized for the study. Dough stickiness decreased with increasing concentration of unripe banana and sorghum flour. Dough strength was positively influenced by rice and moong flour. Tear force values were higher at higher sorghum concentration. Higher levels of sorghum and rice tend to possess higher scores for sensory acceptability. Optimum dough and flatbread qualities were obtained with the optimized sample (Gluten free formulation) containing flours from rice (60%), sorghum (10%), unripe banana (5%), water chestnut (15%) and moong (10%). Model was found to be valid statistically. Further, this mix was compared with whole wheat flour for pasting and rheological properties and found to possess comparable properties.

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Lesnikova, Nataliya, Olga Chugunova, Valentina Lapina, Tatiana Kotova, and Ekaterina Pastushkova. "Mechanical activation in utilising milling byproducts: a way to improve effectiveness." E3S Web of Conferences 296 (2021): 07012. http://dx.doi.org/10.1051/e3sconf/202129607012.

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The study focuses on obtaining the finely ground wheat germ flour mix by employing dry mechanical activation. During the study, wheat germ is ground using DESI-11 disintegrator and mechanically activated in PM-10 centrifugal mill with the rotor speed of 1050 rpm. According to the study findings, the finely ground wheat germ flour mix obtained by dry mechanical activation possesses increased bulk density and improved water absorption capacity when compared to the product obtained from wheat germ without mechanical activation applied. The average particle size is reduced from 114 μm to 52 μm. The study findings indicate that obtaining the finely ground wheat germ flour mix by dry mechanical activation prevents the occurrence of the caking effect as well as improves the quality of baked products.

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Salvador, A., T. Sanz, and S. M. Fiszman. "Rheological Properties of Batters for Coating Products - Effect of Addition of Corn Flour and Salt." Food Science and Technology International 9, no. 1 (February 2003): 23–27. http://dx.doi.org/10.1177/1082013203009001004.

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The contributions made by corn flour (0, 3 and 6%) and salt (0 and 5.5%) to the rheological properties of a commercial batter mix were studied. The properties of the wheat flour that are the base of the mix were studied first, then the corn flour, salt and other ingredients were added step by step. All the samples showed a shear-thinning behaviour. An increase in the consistency index was obtained when corn flour was present, while the presence of salt produced a remarkable decrease. No differences in viscoelastic behaviour were found when corn flour up to 6% was added, and the behaviour had a clear elastic component. The addition of salt produced a more viscous behaviour. An increase in the gelatinisation temperature of batters was observed in the formulations with salt.

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Naumova, N. L., К. S. Kameneva, and К. V. Shchev’eva. "About the possibility of modifying the recipe of bread «fitness» buckwheat by using walnut flour." Innovations and Food Safety, no. 1 (April 15, 2021): 25–33. http://dx.doi.org/10.31677/2072-6724-2021-31-1-25-33.

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Walnut flour is considered by food technology specialists as a source of complete protein, lipids, carbohydrates, minerals, vitamins, etc. The purpose of the research is to study the possibility of using walnut flour in the “Fitness” buckwheat bread technology in order to expand the range and increase the nutritional density of bakery products. The objects of research were: baking wheat flour of the first grade; walnut flour; bakery mix “Fitness Mix” buckwheat; control samples of “Fitness” buckwheat bread; experiment No 1 – replacing 15 % of wheat flour with an identical amount of walnut flour; experiment No 2 – with the replacement of 15 % of wheat flour with walnut flour and the replacement of 2 % of the bakery mixture with a similar amount of wheat gluten; experiment No 3 – with the replacement of 15 % of wheat flour with walnut flour and replacement of 4 % of the bakery mixture with wheat gluten; experiment No 4 – with the replacement of 15 % of wheat flour with walnut flour and the replacement of 6 % of the bakery mixture with wheat gluten. The quality and chemical composition of wheat flour, walnut flour and a mixture of bakery buckwheat were investigated. The superiority of walnut flour over wheat raw materials in terms of a number of nutrients was revealed. The priority role of wheat flour in the formation of porosity and the formation of the specific volume of bread is determined. Modification of the “Fitness” buckwheat bread recipe was carried out.

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Klunklin, Warinporn, and Geoffrey Savage. "Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits." Journal of Food Quality 2018 (2018): 1–8. http://dx.doi.org/10.1155/2018/8052847.

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Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products. The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat flour biscuit. The substitution of purple rice flour in place of wheat flour modified the characteristics of the biscuits in terms of increasing the nutritional values. They contained high fiber, antioxidants, and antioxidant activities, while slightly changing the physical properties such as hardness and spread ratio. The study showed that the protein digestibility increased as the content of the purple rice flour was increased in the biscuit mix. The 100% purple rice flour biscuits had the lowest predicted glycemic index (pGI) of all the biscuits. Sensory analysis showed that the overall acceptability of the blended flour biscuits at 25 and 50% substitution levels was slightly less than that of the control biscuits with only 9%; however, the scores were above 5 which means the panelists still liked the biscuits a lot. Overall, the inclusion of purple rice flour in biscuits mix increased crude protein content, protein digestibility, and bioactive compounds with acceptable sensory scores from consumers up to 50% substitution of purple rice.

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Schlicker, Lisa, Hanny M. Boers, Christian-Alexander Dudek, Gang Zhao, Arnab Barua, Jean-Pierre Trezzi, Michael Meyer-Hermann, Doris M. Jacobs, and Karsten Hiller. "Postprandial Metabolic Effects of Fiber Mixes Revealed by in vivo Stable Isotope Labeling in Humans." Metabolites 9, no. 5 (May 7, 2019): 91. http://dx.doi.org/10.3390/metabo9050091.

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Food supplementation with a fiber mix of guar gum and chickpea flour represents a promising approach to reduce the risk of type 2 diabetes mellitus (T2DM) by attenuating postprandial glycemia. To investigate the effects on postprandial metabolic fluxes of glucose-derived metabolites in response to this fiber mix, a randomized, cross-over study was designed. Twelve healthy, male subjects consumed three different flatbreads either supplemented with 2% guar gum or 4% guar gum and 15% chickpea flour or without supplementation (control). The flatbreads were enriched with ~2% of 13C-labeled wheat flour. Blood was collected at 16 intervals over a period of 360 min after bread intake and plasma samples were analyzed by GC-MS based metabolite profiling combined with stable isotope-assisted metabolomics. Although metabolite levels of the downstream metabolites of glucose, specifically lactate and alanine, were not altered in response to the fiber mix, supplementation of 4% guar gum was shown to significantly delay and reduce the exogenous formation of these metabolites. Metabolic modeling and computation of appearance rates revealed that the effects induced by the fiber mix were strongest for glucose and attenuated downstream of glucose. Further investigations to explore the potential of fiber mix supplementation to counteract the development of metabolic diseases are warranted.

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OSPANOV, Abdymanap, Nurzhan MUSLIMOV, Aigul TIMURBEKOVA, Laura MAMAYEVA, and Gulnara JUMABEKOVA. "THE AMINO ACID COMPOSITION OF UNCONVENTIONAL POLY-CEREAL FLOUR FOR PASTA." Periódico Tchê Química 17, no. 34 (March 20, 2020): 1012–25. http://dx.doi.org/10.52571/ptq.v17.n34.2020.1043_p34_pgs_1012_1025.pdf.

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Pasta producers know three pasta formulations for making pasta products with the increased nutritional and biological value from unconventional poly-cereal raw materials. These pasta formulations composite flour mixtures of cereal/legumes with added dry wheat gluten. The flour mix was formulated through the design method that allows regulating the content of nutrients in the product to meet the requirements of rational and adequate nutrition and provide a therapeutic and preventive effect. This article explores the drying kinetics of pasta from unconventional raw materials and reports on the quality and consumer properties of pasta. Results show that with the percentage of dry wheat gluten increasing in the poly-cereal flour mix, the percentage of both essential and non-essential amino acids in the mix also increases. Formulation No. 1 provides a mix with the maximum percentage of amino acids in it. The said maximum is significantly higher than the total concentration of amino acids (% by weight) in a mix made according to formulations No. 2 and No. 3. The increase in dry wheat gluten from 15% to 35% leads to a sharp increase in the concentration of essential amino acids (tryptophan and lysine). A significant increase in other essential amino acids (valine, isoleucine, leucine, methionine, threonine, phenylalanine) was not detected.

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Martínez-Anaya, M. A., A. Devesa, P. Andreu, C. Escrivá, and C. Collar. "Effects of the combination of starters and enzymes in regu lating bread quality and shelf life Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan." Food Science and Technology International 4, no. 6 (December 1998): 425–35. http://dx.doi.org/10.1177/108201329800400607.

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The influence of commercial enzymes and starters on white wheat bread quality and keeping proper ties (microbial and physical shelf life) has been studied. Two different quality flours, two enzymes (α- amylase/pentosanase, lipase and their mix), and three microbial starters were used to formulate twenty four breads. The combination of enzymes and starter resulted in beneficial effects greater than those obtained when each technological aid was used in a single way. The effect was mostly stressed when low grade wheat flour was used; in this case, specifically designated combinations facilitated loaves of improved volume and shape, and a crumb texture with initial values and rate of staling close to those found with a high quality flour.

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Martínez-Anaya, M. A., A. Devesa, P. Andreu, C. Escrivá, and C. Collar. "Effects of the combination of starters and enzymes in regulating bread quality and shelf life / Effectos de la combinación de iniciadores microbianos y enzimas en la calidad y conservación del pan." Food Science and Technology International 5, no. 3 (June 1999): 263–73. http://dx.doi.org/10.1177/108201329900500310.

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The influence of commercial enzymes and starters on white wheat bread quality and keeping proper ties (microbial and physical shelf life) has been studied. Two different quality flours, two enzymes (α- amylase/pentosanase, lipase and their mix), and three microbial starters were used to formulate twenty four breads. The combination of enzymes and starter resulted in beneficial effects greater than those obtained when each technological aid was used in a single way. The effect was mostly stressed when low grade wheat flour was used; in this case, specifically designated combinations facilitated loaves of improved volume and shape, and a crumb texture with initial values and rate of staling close to those found with a high quality flour.

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Jumirah, Jumirah, Albiner Siagian, Zulhaida Lubis, and Posman Sibuea. "Pengaruh Pemberian MP-ASI Campuran Tepung Pisang Awak dan Beras Serta Kecambah Kedelai Terhadap Asupan Zat Gizi Bayi." Talenta Conference Series: Tropical Medicine (TM) 1, no. 1 (October 2, 2018): 189–96. http://dx.doi.org/10.32734/tm.v1i1.65.

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The high prevalence of malnutrition in infancy until the age of two years relating to the provision of inadequate complementary feeding. The low quantity and quality of complementary feeding will trigger nutrient insufficient intake in infants. This research aimed to know the influence of the giving of the complementary feeding mixed of flour awak banana and rice and soy bean sprout against the nutrients intake of infants. The study design was quasy experimental non-equivalent control group, with a number of samples were divided into three groups: the first group given complementary feeding mix awak banana and rice flours, the second group was given complementary feeding mix awak banana, rice and sprouts soy flours, and groups third as a control, each consisting of 25 infants aged 6-9 months. The intervention was conducted for 3 months and data consumption is measured using a 24-hour food recall. Data analyzed using Anova test. The results showed generally granting complementary feeding mixed awak banana and rice and soybean sprouts flours can increase the nutrients intake of babies during the intervention. These two types of complementary feeding can increase energy and protein babies intake, but complementary feeding mixed of awak banana, rice and soy sprouts flours can increase vitamin A intake, while the complementary feeding mixed of awak banana and rice flours can increase iron intake. In conclusion, the mixed of awak banana and rice and soybean sprouts flours can be made ascomplementary feeding alternative to improve the nutritional intake of infants. The high prevalence of malnutrition in infants under two years of age relating to the provision of inadequate complementary feeding. The low quantity and quality of complementary feeding will trigger insufficient nutrient intakes of infants. This research aimed to determine the effects of complementary feeding mixed of of awak banana, rice, and sprouted soybean flouron nutrient intakes of infants. The study employed quasi experimental non-equivalent control group design. Samples were divided into three groups; the first group was given complementary feeding mixed of awak banana and rice flour. The second group was given complementary feeding mixed of ofawak banana, rice, and sprouted soybean flour. The last group was served as control. Each group consisted of 25 infants aged 6-9 months. The study was conducted for 3 months. Data were measured using a 24-hour food recall and analyzed using Anova test. The results showed that complementary feeding mixed of ofawak banana, rice, and sprouted soybean flour could increase the nutrient intakes of infants during the intervention. The two ways of complementary feeding could increase energy and protein of babies. Complementary feeding mixed of awak banana, rice, and sprouted soybean flour could increase vitamin A intake, while the complementary feeding mixed of awak banana and rice flour can increase iron intake. In conclusion, the mixture of awak banana, rice, and sprouted soybean flour could be as alternative way of complementary feeding to improve the nutritient intakes of infants.

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Goyat, Jyoti, Shalini G. Rudra, Sukhneet Suri, S. J. Passi, and Himjyoti Dutta. "Nutritional, Functional and Sensory Properties of Ready-To-Eat Chia and Quinoa Mix Enriched Low Amylose Rice Based Porridge Mixes." Current Research in Nutrition and Food Science Journal 7, no. 2 (May 30, 2019): 399–414. http://dx.doi.org/10.12944/crnfsj.7.2.10.

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Ready-to-eat porridges are prepared from cereal flours. Pregelatinization of the starch component results in high hygroscopicity of porridge flours resulting in easy reconstitution. Chia and quinoa seeds are popular due to their health-promoting nutritional composition and functionality. In this study, 10%, 15 % and 20% of a pregelatinized low amylose ready-to-eat rice flour were substituted with a 1:1 mixture of chia and quinoa seed flours. Analysis of the significant difference between all the results was carried out by Duncan’s multiple range test at a significance level of 0.05. Substitution significantly enhanced levels of proteins, dietary fibres, iron, calcium, potassium, sodium and zinc. Palmitic, stearic and oleic acids were proportionately higher than lesser significant changes in linoleic and alpha-linolenic acid. Although thermal destruction caused a marked reduction of total phenolic and flavonoid contents, the relative rise in ferric and cupric ion reducing the antioxidant potentials suggested the probable formation of Maillard compounds with radical scavenging properties. Chia seed mucilage was found to play a critical role in thickness and viscosity development in the optimally reconstituted porridges. Supporting results were also obtained from the texture analysis of the porridges. However, the mucilage was observed to be sensitive to high cooking temperature resulting in lower cold paste viscosity in the rapid viscosity analysis study. The roasted aroma in porridges was more acknowledged. Substitution level of 20% gave an overall sensory score below the set acceptance level. Hence, porridge mixes prepared from the rice flour substituted up to 15% with the flour mix was sensorily acceptable, rich in macro and micronutrients and can serve as a therapeutic diet for infants, old-aged and patients with poor digestive systems.

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Miglani, Neetu, Kiran Bains, and Simranpreet Kaur Bhathal. "Formulation and efficacy study of metabolic syndrome-specific ingredient mix." Nutrition & Food Science 48, no. 2 (March 12, 2018): 272–84. http://dx.doi.org/10.1108/nfs-07-2017-0152.

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Purpose The study aims to design metabolic syndrome (MetS) ingredient mix with optimum amino acid makeup using key foods with reported functional properties and study the efficacy of this mix to alleviate the symptoms of MetS among adult men and women with MetS. Design/methodology/approach In total, 25 MetS-specific ingredient mixes that included wheat flour, common legumes, fenugreek and flaxseeds were formulated by correcting their amino acid score. The suitability of these mixes was tested for the preparation of chapati (an unleavened Indian bread). Owing to its highest lysine content, the ingredient mix of whole wheat flour, oat flour, soybean, flaxseeds and fenugreek seeds was selected for the 12-week supplementation trial among patients with MetS. Findings The sensory scores of chapatis made using nine ingredient mixes was comparable with those of chapati made from whole wheat flour (control). The test chapatis had a significantly (p = 0.05) higher protein, ash, fibre and fat content, and lysine was also higher (591-1,006 mg/100 g) than the control chapatis (314 mg). Positive and significant changes in the anthropometry, body composition, fasting blood glucose levels, blood pressure and lipid profile of the patients with MS was seen after consumption of the selected ingredient mix. Originality/value Keeping in view the traditional vegetarian Indian meals which usually take care of including foods from different sources to improve their protein quality, the concern for providing protein quality to prevent metabolic abnormalities is significant for a large lacto-vegetarian population in India which depends on plant foods for obtaining essential amino acids. Obtaining optimum protein quality from meals along with maintaining a physically active lifestyle may help people have the appropriate fat to lean mass proportion which may have a protective role against MetS.

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Sriyono, Hasnelly. "PENGARUH PERBANDINGAN TEPUNG UBI UNGU (Ipomea batatas L.) DENGAN PATI UBI KUNING (Ipomea batatas L.) SERTA TEPUNG KEDELAI (Glycine max) TERHADAP MI ORGANIK KERING MIX (GLUTEN FREE)." Pasundan Food Technology Journal 6, no. 2 (July 31, 2019): 119. http://dx.doi.org/10.23969/pftj.v6i2.1713.

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The purpose of this research is to know the effect of composition ratio of purple yam flour and yellow yam starch and addition of soybean flour to the characteristics of dry organic noodles. In addition, to improve the healthy lifestyle of the community by eating organic foods and inform the public about alternative materials made from organic yam and organic soybean as a local commodity. This study used Randomized Block Design (RAK) with 2 factors and 3 repetitions. This research consisted of two factors: composition ratio of purple yam flour with yellow yam starch (K) consisting of: k1 = (90%: 10%), k2 = (70%: 30%), k3 = (50%: 50 %) and addition of soy flour (T) consisting of: t1 = (8%), t2 = (10%), t3 = (12%). Response used in this research consist of: water content, protein content, carbohydrate content, swelling index, cooking loss also organoleptic response that is color response, aroma, taste and texture. Selected samples were tested for antioxidant activity. The addition of organic soy flour affects the response of aroma, taste, texture, moisture content, carbohydrate content, protein content, swelling index, and cooking loss but no effect on color response. The selected treatment is k1t3 formulation which is 90% purple yam flour ratio and 10% yellow yam starch. Based on organoleptic, chemical, and physical response with water content 9,59%, protein content 8,53, and carbohydrate content 62,60%.

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Kurnia, Dyanovita Al, Arif Aria Hertanto, Wardoyo Wardoyo, Nuril Badriyah, and Wahyuni Wahyuni. "The Effect of Giving Maggot Mix Flour (Hermetia Illuciens Linnaeus) on Commercial Feed on Growth Weight Mice (Mus Musculus)." Jurnal Ternak 12, no. 1 (March 12, 2021): 6. http://dx.doi.org/10.30736/jt.v12i1.96.

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The study aimed to determine the effect of daily body weight gain (PBBH) in mice given feed containing commercial feed mix maggot flour. The material used in the study was 60 mice that were not differentiated by gender. The study used a completely randomized design (CRD) with unidirectional pattern. The provision of maggot flour in commercial feed was divided into four types of treatment. Each treatment level received three replications, with each replication consisting of 5 mice. If there was an influence on the treatment, the Duncan Multiple Range Test was performed. The followings were the treatments used in the study: P0: 100% commercial feed without maggot flour, P1: commercial feed 95% + 5% maggot flour, P2: commercial feed 90% + 10% maggot flour, P3: commercial feed 85% + 15% maggot flour. The research lasted for approximately 30 days, starting from September 4 to October 6, 2020, at the Basic Laboratory of the Faculty of Animal Husbandry, Islamic University of Lamongan. The results showed a significant effect between treatments (P <0.05) and (P <0.01). The best treatment resulted in the increase of daily body weight gain (PBBH) was P1 (0.35 gr / head / day ± 0.10), P0 (0.29 gr / head / day ± 0.05), P3 (0.20 gr / head / day ± 0.08) , P2 (0.10 gr / head / day ± 0.05). This study concludes that the application of mixed maggot flour as feed to the growth of mice's body weight is the addition of 95% of commercial feed and 5% of maggot flour.

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Бородулин, Дмитрий, Dmitriy Borodulin, Татьяна Зорина, Tatyana Zorina, Виталий Иванец, Vitalij Ivanets, Екатерина Невская, et al. "Key Operation Parameters of the Vibration Mixer in the Production of Flour Baking Mixes." Food Processing: Techniques and Technology 49, no. 1 (June 26, 2019): 77–83. http://dx.doi.org/10.21603/2074-9414-2019-1-77-84.

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Food is one of the major health-determining factors. Thus, any product should be of high quality and contain valuable substances. Therefore, the authors selected a flour baking mix with a high content of protein to determine the key operation parameters of the vibration mixer. There have been a lot of researches that feature flour baking mixes with the help of various mixers. The present research employed an original vibration mixer of continuous action with a method of “consecutive dilution”. The experiment determined the speed of vibrotransportation of the protein mix through the operating part of the device. The power consumption of the device, as well as the speed of the vibrotransportation of the baking mix, can affect the process of mixing. Therefore, the authors studied the mutual impact of the technological parameters of the mixer and the power consumption. The analysis helped to determine the effect of the key parameters on the speed of vibrotransportation of the flour baking mix. The speed υ increased with the increase in the oscillation frequency of the operating part f and the vibration amplitude A. A high amplitude and oscillation frequency proved to increase the value of power consumption of the vibromixer. Its key operation parameters were as follows: the amplitude of vibration A = 0.0035 m, the angle of vibration β = 45°, the height of the vibroboiling layer = 0.02 m, the diameter of perforation of the operating part of the device d = 0.007 m.

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DEMERELL, D. "Mites in the mix*1Dust mite contamination of a flour product." Journal of Allergy and Clinical Immunology 113, no. 2 (February 2004): S235. http://dx.doi.org/10.1016/j.jaci.2004.01.303.

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Boers, Hanny M., Katrina MacAulay, Peter Murray, Rajendra Dobriyal, David J. Mela, and Maria A. M. Spreeuwenberg. "Efficacy of fibre additions to flatbread flour mixes for reducing post-meal glucose and insulin responses in healthy Indian subjects." British Journal of Nutrition 117, no. 3 (February 14, 2017): 386–94. http://dx.doi.org/10.1017/s0007114517000277.

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AbstractThe incidence of type 2 diabetes mellitus (T2DM) is increasing worldwide, including in developing countries, particularly in South Asia. Intakes of foods generating a high postprandial glucose (PPG) response have been positively associated with T2DM. As part of efforts to identify effective and feasible strategies to reduce the glycaemic impact of carbohydrate-rich staples, we previously found that addition of guar gum (GG) and chickpea flour (CPF) to wheat flour could significantly reduce the PPG response to flatbread products. On the basis of the results of an exploratory study with Caucasian subjects, we have now tested the effect of additions of specific combinations of CPF with low doses of GG to a flatbread flour mix for their impacts on PPG and postprandial insulin (PPI) responses in a South-Asian population. In a randomised, placebo-controlled full-cross-over design, fifty-six healthy Indian adults consumed flatbreads made with a commercial flatbread mix (100 % wheat flour) with no further additions (control) or incorporating 15 % CPF in combination with 2, 3 or 4 % GG. The flatbreads with CPF and 3 or 4 % GG significantly reduced PPG (both ≥15 % reduction in positive incremental AUC, P<0·01) and PPI (both ≥28 % reduction in total AUC, P<0·0001) compared with flatbreads made from control flour. These results confirm the efficacy and feasibility of the addition of CPF with GG to flatbread flour mixes to achieve significant reductions in both PPG and PPI in Indian subjects.

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MIRONEASA, Silvia, Mădălina IUGA, Dumitru ZAHARIA, and Costel MIRONEASA. "Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 76, no. 1 (June 7, 2019): 27. http://dx.doi.org/10.15835/buasvmcn-fst:2018.0017.

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The use of grape peels flour to improve the nutritional value of wheat flour bread has received considerable interest due to their high fibers content and bioactive compounds compared to white wheat flour. The aim of this study was to establish the optimal combination of grape peels particle size (PS) and flour replacement (FR) level with grape peel flour on the dynamic and empirical rheological properties of mix flour dough to develop innovative bakery products. The results obtained highlighted that the small PS resulted in increased Farinograph water absorption and Amylograph peak viscosity and decreased dough development time. The FR showed a significant (p < 0.05) effect on Rheofermentometer parameters. The dynamic moduli increased when increasing FR and decreasing PS, while the loss tangent decreased with FR increase. The white wheat flour with 3.80% small particle size of GPF was found to be the best formulation in order to achieve the desirable dough rheological properties.

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Reiterman, Pavel, Marcel Jogl, Vit Baumelt, and Jaroslav Seifrt. "Development and Mix Design of HPC and UHPFRC." Advanced Materials Research 982 (July 2014): 130–35. http://dx.doi.org/10.4028/www.scientific.net/amr.982.130.

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Application of HPC (High performance concrete) is very popular and modern solution in current architecture. Higher mechanical and durability properties allow using of thin-walled cross-sections bringing savings of materials and internal space of buildings. This paper deals with development of HPC and UHPFRC (Ultra high performance fiber reinforced concrete) mix design and impact of composition to final mechanical properties. Mix design is focused first on the influence of various additives such as fly ash, silica fume and quartz flour and then to different dosage of steel fibers.

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Zhao, Yansheng, Jiayan Zhang, Fei Wu, Lianzhong Ai, Shijie Wang, Ying Dong, and Xiang Xiao. "Evaluating the Effect of Electromagnetic Stir-Frying Barley Flour on Yoghurt Quality." Journal of Food Quality 2020 (July 18, 2020): 1–9. http://dx.doi.org/10.1155/2020/3040564.

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There is a great interest in the use of natural ingredients as functional components in food products. Barley is considered as a natural thickener substitute due to its high dietary fiber content. In this work, electromagnetic stir-frying barley flour (ESBF) was developed and applied in yoghurt. The yoghurt samples were prepared by adding 10, 20, 30, and 40 g L−1 of ESBF, respectively; the control sample was made with 20 g L−1 of whey protein concentrate (WPC), and the yoghurt without any thickener was regarded as blank. The rheological, microstructural, and sensory properties were investigated to evaluate the effect of ESBF on yoghurt quality. Compared to the blank and control samples, the yoghurt with ESBF had higher contents of total solids ranging from 232.5 ± 1.2 g·kg−1 mix to 241.6 ± 1.4 g·kg−1 mix, and crude fiber ranged from 1.6 ± 0.4 g·kg−1 mix to 4.5 ± 0.6 g·kg−1 mix according to the added amount of ESBF. Representing the rheological characteristics of yoghurt, the storage modulus (G′), loss modulus (G″), and apparent viscosity increased with the amount of ESBF. Scanning electron microscope images exhibited that both WPC and barley starch were distributed uniformly in a yoghurt sample, with starch strands between and attached to the protein aggregates reducing the free end. In addition, increased stability of viscosity, water-holding capacity, and bacteria were obtained with the addition of ESBF whether after postripening or during storage of yoghurt. The highest viscosity was up to 3305 MPa s in the yoghurt with 4% ESBF. Current results indicate that ESBF could be used as a suitable natural ingredient and thickener in food.

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Temnikova, Olga, Elena Rudenko, Galina Mukovnina, and Anna Ruzyanova. "Technology of functional bread using sorghum flour." BIO Web of Conferences 17 (2020): 00196. http://dx.doi.org/10.1051/bioconf/20201700196.

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The production of functional bread is considered in this paper. It is suggested to make bread using mix of wheat and sorghum flour. Mathematical modeling of experiment in order to calculate the optimal dosage of sorghum flour in the recipe was carried out. It was established that introduction of sorghum flour allows decreasing the amount of sugar in the recipes. The determination of physical-chemical properties of bread samples was conducted. Acidity, wet content and porosity of bread samples were determined. Obtained bread can be classified as functional because the portion of the bread contains more than 15 % of magnesium, manganese and silicon daily intake.

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Ba, Heng Jing, Ai Li Guo, and Ying Zi Yan. "Mix Proportion Optimization and Shrinking of New Developed Reactive Powder Concrete." Key Engineering Materials 405-406 (January 2009): 37–43. http://dx.doi.org/10.4028/www.scientific.net/kem.405-406.37.

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According to the theory of dense packing of particle, the theoretical particle size distribution of raw materials of RPC (Reactive Powder Concrete) was calculated. On the basis, the ratio of raw materials with different range of particle sizes of the RPC was determined by mechanical experiments. According to the determined ratio, a new type RPC was prepared by using flying ash and slag to replace part of cements and quartz flour, respectively. The workability, mechanical properties of the new RPC with different mix proportion and its shrinkage, cured at the normal temperature and 60°C, respectively, were studied. The results show that when water-binder ratio is 0.23, fly ash replaces 30% cements, slag replaces 50% quartz flour and superfine steel fibers percentage in volume is 2%, the compressive and flexural strength of prepared RPC are 160.1MPa and 25.3MPa, respectively, and after 3days heat curing (60°C), the dry shrinkage of it in 28days age reaches 299um/m. In addition, the fluidity of the new RPC is 258mm and meets requirements of workability of the pump concrete.

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K., Abdelrahim, and Hassan K. "Sorghum flour marketing mix (4Ps) in Khartoum state with emphasis on product." Egyptian Academic Journal of Biological Sciences, H. Botany 5, no. 1 (December 1, 2014): 79–84. http://dx.doi.org/10.21608/eajbsh.2014.16831.

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Omidiji, B. V., R. H. Khan, and M. S. Abolarin. "Silica-Kaolin Mix Effect on Evaporative Pattern Castings Surface Roughness." Archives of Foundry Engineering 16, no. 3 (September 1, 2016): 83–88. http://dx.doi.org/10.1515/afe-2016-0055.

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Abstract The influence of the refractory coating which is a mixture of silica flour and kaolin on the surface roughness of the plate castings produced using evaporative patterns had been considered in this work. The kaolin was used as a binder and ratio method was employed to form basis for the factorial design of experiment which led to nine runs of experiments. Methyl alcohol at 99% concentration was used as the carrier for the transfer of the coating to the surface of the patterns. Pouring temperature was observed as a process parameter alongside the mix ratios of the coating. Attempts were made to characterize the refractory coating by using two methods; differential thermal analysis (DTA) and X-ray diffraction. Attempt was also made to characterize the casting material. Gating system design was done for the plate casting to determine the correct proportions of the gating parameters in order to construct the gating system properly to avoid turbulence during pouring of liquid metal. A digital profilometer was used to take the measurements of the surface roughness. It was observed that the mix ratio 90% silica flour-10% kaolin produced the lowest value of the surface roughness of the plate castings and had the lowest material loss in the DTA test. The pouring temperature of 650°C produced best casting.

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Dołżyńska, Magdalena, Sławomir Obidziński, Małgorzata Kowczyk-Sadowy, Małgorzata Krasowska, Krzysztof Karczewski, Dorota Jóźwiak, and Radosław Buczyński. "Pressure Agglomeration Process of Bakery Industry Waste." Proceedings 16, no. 1 (July 5, 2019): 37. http://dx.doi.org/10.3390/proceedings2019016037.

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The research aim of this study was to assess the suitability for pellet production of bakery industry waste in the form of “sponge flour” in a mix with peanut postproduction sweepings (20%, 30%, 40%, 50%). An increase in the content of peanuts (from 20% to 50%) in the mix was shown to increase the power demand of the pelleting system and the physical density of the obtained granules but caused a decrease in their kinetic durability.

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Dvořáková, Petra, Jindřiška Kučerová, and Stanislav Kráčmar. "Effect of sweet yeast bread formula on evaluating rapid mix test." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59, no. 5 (2011): 39–46. http://dx.doi.org/10.11118/actaun201159050039.

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The aim of this work was to detect how different sweet yeast bread formulas influence results of rapid mix test and by the help of sensory analysis to discover consumer preferences and possible benefit and use in bakery industry. Applied raw materials (ground wheat flour T 530, yeast, sugar, salt, oil, egg, improver Hit) along with basic formula were taken from the Varmužova bakery in Boršice by Buchlovice. The basic formula served as a standard (I), other six formulas were then determined (II–VII). In each formula, the rate of yeast, sugar or oil was altered in the range of ± 10% compared with the standard. Flour bread-making quality – Hagberg Falling number [s], Sedimentation index [ml], wet gluten [%], ash [%], moisture [%], binding capacity [%], granulation [%], alveographic energy [10−4J] and alveographic rate P/L – was measured. Rapid mix test and parameters like pastry weight, volume, shape, dough yield, pastry yield, baking loss, penetration and sensory analysis were determined. To establish yeast fermentation activity, Engelke fermentation test was applied. The most evident differences among the samples appeared in the volume and shape. The results of sensory analysis showed that the samples with higher rate of altered raw materials were evaluated as the best.

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Wijaya, Jovan, Muhammad Reza Andhika Damascena, Charina Yovika Firstianing Tyas, and Vincentia Ananda Arum P. "Sosialisasi Pemanfaatan Ketela Sebagai Bahan Dasar Nugget untuk Ibu Rumah Tangga Dusun Jebug Kabupaten Banjarnegara." PATRIA 1, no. 1 (March 8, 2019): 26. http://dx.doi.org/10.24167/patria.v1i1.1915.

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Cassava or Manihot esculenta is one of agricultural potential in Dusun Jebug. Usually, harvested cassava is being sold directly to the market or consumed themselves by steaming it first. This phenomenon shows that despite cassava’s high production rate, Dusun Jebug hasn’t process it to its maximum potential resulting the low economic value in said cassava. Which is why innovation in cassava based food product is needed, one of which is making it into nugget. The steps to make cassava nuggets are: (1) steam the cassavas until it become tender, (2) crush the steamed cassava until the surface become smooth, (3) Mix it with butter, water and flour, (4) Stir until the mixture is formed, (5) shape the dough and fill the filler, (6) coat it with flour mixture, (7) mix with bread crumps and, (8) Fry it. Cassava nugget can increase the economic value of cassava and increase the cassava development in Dusun Jebug.

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V, Maske Sachin, Bhalerao MK, RM Siddiqui, and Dr PP Thorat. "Development of instant UPMA mix with incorporation of Bengal gram and soy flour." International Journal of Chemical Studies 8, no. 1 (January 1, 2020): 914–17. http://dx.doi.org/10.22271/chemi.2020.v8.i1l.8366.

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Yadav, Latika, and Anchal Yadav. "Standardization, Formulation and Evaluation of Food Products Developed from Gluten Free Flour Mix." International Journal of Current Microbiology and Applied Sciences 9, no. 7 (July 10, 2020): 1037–44. http://dx.doi.org/10.20546/ijcmas.2020.907.121.

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Sedláček, T., and P. Horčička. " Development of a small-scale variant of the Rapid Mix Test experimental bread baking." Czech Journal of Genetics and Plant Breeding 47, No. 3 (September 27, 2011): 123–27. http://dx.doi.org/10.17221/47/2011-cjgpb.

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  To determine wheat quality, an experimental 80 g variant (mini-RMT) of the standard 1050 g Rapid Mix Test (RMT) was developed. Ten samples of wheat flour with known RMT values were analysed using the method. Results showed a strong correlation between RMT and mini-RMT values (r = 0.96). Mini-RMT bread volumes were smaller on average by 47.4 ml. A regression equation was constructed allowing the mini-RMT to be used in place of the RMT in wheat breeder laboratories. Anyway, these results are of limited plausibility due to the limited sample numbers and have to be verified on a larger sample set.

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Frihart, Charles R., Antonio Pizzi, Xuedong Xi, and Linda F. Lorenz. "Reactions of Soy Flour and Soy Protein by Non-Volatile Aldehydes Generation by Specific Oxidation." Polymers 11, no. 9 (September 10, 2019): 1478. http://dx.doi.org/10.3390/polym11091478.

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Soy protein isolate (SPI) and insoluble soy flour polymeric carbohydrates have been reacted with sodium periodate for the specific oxidation of vicinal –OH groups to investigate the reactions involved in this approach to soy flour adhesives. The reactions have been shown to generate carbohydrate oligomer fractions presenting one, two or multiple aldehyde groups. With the exception of the small molecular weight heptanedial, the smaller molecular weight aldehydes generated from mono- and disaccharides by the same reaction do not appear to form from the insoluble soy flour carbohydrates, or have already reacted. The reaction of periodate with soy protein isolate has been shown to generate some aldehydes too. When the mix of SPI and soy insoluble carbohydrates is treated with periodate, the majority of the observed aldehyde carrying species appear to be higher molecular weight carbohydrate oligomer fractions.

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Prasad, Priyanka, Anita Kochhar, and Mohammed Javed. "Development of ready-to-eat supplementary foods using germinated cereal-pulse mix, potato flour and green leafy vegetable for malnourished children." Nutrition & Food Science 46, no. 1 (February 8, 2016): 30–42. http://dx.doi.org/10.1108/nfs-04-2015-0033.

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Purpose – The purpose of this paper is to develop and standardize nutrient dense, easily digestible and affordable ready-to-eat supplementary foods from locally available ingredients for malnourished children and to assess their nutritional composition. Design/methodology/approach – To develop supplementary foods, wheat and green gram were germinated, dried and made into flour. Potatoes of “Kufri Pukhraj” variety procured from university were washed, peeled, sliced, boiled, dipped in potassium metabisulphite solution, dried and grounded into flour. Spinach leaves were washed, dried and made into powder. Five wholesome ready-to-eat supplementary foods, namely, panjiri, mathi, seviyan, biscuits and pinni, were developed from germinated cereal, pulse and potato flour and spinach leaves powder. The products were standardized with potato flour and spinach leaves powder. The developed products were analyzed for proximate composition by standardized methods. Findings – One-way analysis of variance and Tukey’s test was used to obtain differences in organoleptic scores within different levels of treatments. All five supplementary foods were acceptable at 30 per cent level of potato flour and 2.5 per cent level of spinach leaves powder. Mean scores of panjiri, mathi, seviyan, biscuits and pinni were significantly different (p < 0.05). Significant (p < 0.05) difference was observed in terms of moisture, crude protein, crude fat, crude fibre and ash content among the developed products. Practical implications – The developed ready-to-eat supplementary foods can be recommended for supplementary feeding programmes running in the country. Originality/value – The paper aims at the development of high energy protein supplementary foods for malnourished children. The developed complementary food blend is made up of variety of food groups like cereal, pulse, root and tuber and green leafy vegetables to provide wholesome nutrition to children. This is different to originally provided supplementary foods to children made up of only cereal. The developed products also add a variety to supplementary foods given to malnourished children in supplementary feeding programmes.

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Cherăţoiu, Cosmina-Mădălina, Mihai Ognean, Claudia Felicia Ognean, and Ioan Danciu. "Gluten Free Biscuits in Local Market from Sibiu." Management of Sustainable Development 10, no. 1 (June 1, 2018): 13–16. http://dx.doi.org/10.2478/msd-2018-0002.

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Abstract The study was undertaken to assess the quality and sensory properties of gluten free biscuits (GFB) offered in local market in Sibiu. The chemical, physico-chemical parameters and sensory qualities of biscuits were studied. The result revealed that moisture of GFB is normal (<5-6%), the water activity is under 0.3 for 6 of the samples, the breaking point is 0.878 (B7) and 1.564 (B1) as a result of different ingredient used (mix flour-corn, soya, rice for sample B1, rice-chickpeas flour for sample B7). Sensory qualities were determinate by using the hedonic test and showed that the GFB were well accepted by the consumers.

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SALL, BARRY S., MASSIMO LOMBARDO, BRENDAN SHERIDAN, and GEORGE H. PARSONS. "Performance of a DNA Probe-Based Salmonella Test in the AACC Check Sample Program." Journal of Food Protection 51, no. 7 (July 1, 1988): 579–80. http://dx.doi.org/10.4315/0362-028x-51.7.579.

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The performance of the GENE-TRAK® Salmonella assay in food as been evaluated with samples of flour or flour based bakery mix provided by the American Association of Cereal Chemists (AACC) check sample program. Six pairs of coded samples were tested from November 1986 through September 1987. The test correctly identified all six positive and six negative samples. This included a lactose positive Salmonella strain that was missed by a large majority of the other laboratories that participated in the survey. These results indicate that DNA probe technology can provide not only more timely results than traditional methods, but in some cases can actually provide more accurate information.

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Harahap, Anwar Efendi Harahap, Ade Septika Rasmi, and Hidayati Hidayati. "Penampilan Produksi Kelinci Fase Pertumbuhan Menggunakan Wafer Ransum Komplit Berbahan Tepung Inti Biji Karet." Jurnal Sains Peternakan 8, no. 1 (July 4, 2020): 1–11. http://dx.doi.org/10.21067/jsp.v8i01.4447.

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Rubber seed is agricultural waste can used for alternatif feed. Rubber seed use not enough for make ends meet rabbit, additional feed is needed to complete it to mix the ingredient needed technology, technology that can be used, one of which is wafers. This study aims to determine the performance of the growth phase of rabbit production by using a complete wafer ration with the addition of 0%, 3%, 6% and 9% rubber seed core flour. Observations made in this study were body weight gain, ration consumtion, ration conversion, and feed costs. This study using completely randomized design (CRD), which consists of 4 treatments and 3 replications. Addition of rubber seed flour in ingredients not significantly up to the level of 9% the production performance of male local rabbits in the growth phase seen from ration consumtion, body weight gain, ration consumtion, and ration conversion. High feed cost is found in the addition of 3% of rubber seed core flour and the lowest feed cost is found in the addition of 9% of rubber seed core flour.

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Pudjihastuti, Isti, Siswo Sumardiono, Edy Supriyo, and Heny Kusumayanti. "Analog Rice Made From Cassava Flour, Corn and Taro for Food Diversification." E3S Web of Conferences 125 (2019): 03010. http://dx.doi.org/10.1051/e3sconf/201912503010.

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Paddy rice and rice are the staple foods of the people in Asian region, especially Indonesia. This plant was developed from seeds, developing varieties, planting methods to cooking methods. Without changing preparation at the household level to get better results. Analog rice is one of the nutritious instant food products that has successfully developed. Analog rice is one solution that can be developed in overcoming the availability of food both in terms of the use and application of new food sources (food diversification). Analog rice is a processed product that uses non-rice ingredients or mixes with rice that resembles rice. Non-rice ingredients can use cereal or tubers or mix some ingredients. Analog rice is a substitute for rice in general by using plants that are widely grown in Indonesia, thereby reducing dependence on rice. The purpose of this study was to find the optimal mix composition of cassava flour, corn and taro to produce analog rice and to know the physicochemical properties of analog rice which could replace paddy rice. The results showed that the best analog rice had 128.4% water absorption, 12.51% water content, 71.94% carbohydrate, 8.5% protein, 1.1% fat and 14.09% amylose content included in low amylose rice.

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Subramani, Thirukkumar, Hemalatha Ganapathy, and Senthamaraiselvi Lakshmanan. "Standardization of Gluten Free Chickpea Flour Based Cake Mix by Using Response Surface Methodology." International Journal of Current Microbiology and Applied Sciences 6, no. 8 (August 10, 2017): 963–74. http://dx.doi.org/10.20546/ijcmas.2017.608.118.

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Maktouf, Sameh, Khawla Ben Jeddou, Claire Moulis, Hejer Hajji, Magali Remaud-Simeon, and Raoudha Ellouz-Ghorbel. "Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix." Journal of Food Science and Technology 53, no. 4 (February 26, 2016): 2061–66. http://dx.doi.org/10.1007/s13197-015-2065-z.

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Kruger, J. E., R. R. Matsuo, and K. Preston. "A comparison of methods for the prediction of Cantonese noodle colour." Canadian Journal of Plant Science 72, no. 4 (October 1, 1992): 1021–29. http://dx.doi.org/10.4141/cjps92-128.

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The common laboratory method for preparing Cantonese raw noodle dough for colour evaluation requires 200–300 g flour, a Hobart mixer to mix the dough and an Ohtake laboratory noodle machine. Alternative methods requiring less flour or less costly apparatus were developed and compared. Although the brightness (L*) and yellowness (b*) were influenced by the method of noodle-dough preparation, variations between methods were consistent. Different formulations of Kansui had similar effects on noodle brightness and yellowness, with the exception of sodium hydroxide, which produced substantially increased yellowness. The rate of decrease in brightness with time was useful as a quality parameter in estimation of noodle colour and may be indicative, in some cases, of the presence of polyphenol oxidase enzymes. The ranges in brightness and yellowness of Cantonese noodle doughs are very similar for Canadian wheats, except for soft white wheat cultivars.Key words: Noodle, wheat, flour, colour, polyphenol oxidase

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Odiase, O. M., J. O. Igene, S. E. Evivie, and P. A. Ebabhamiegbebho. "Determination and sensory evaluation of soy flour-meat combinations in the production of meatballs." Journal of Applied and Natural Science 5, no. 2 (December 1, 2013): 482–87. http://dx.doi.org/10.31018/jans.v5i2.357.

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The increasing cost of animal protein has necessitated the need to investigate the use of cheaper and nutritive alternatives in various food formulations. The study was carried out to determine the appropriate level of soy flour inclusion in meatball production. The soy meat balls were formulated to contain 0%, 10%, 15%, 20% and 25% of full-fat soy flour which was combined with beef and some condiments. Treatments were analyzed in triplicates in a randomized complete block design. A 7-point hedonic scale was used to evaluate the sensory characteristics (colour, taste, texture and overall acceptance) of the products using a semi-trained taste panel. Nutrient proximate composition values and production cost were also determined. Results showed that on the average, soy flour inclusion in meatballs increased cooking yield by reducing weight loss from 27.33% to 12.96%. Meatballs with soy flour inclusions at 10% and 15% were most acceptable (very much liked). The 20% and 25% level of soy flour inclusion were moderately acceptable, thereby indicating acceptability up to 25% level of soy flour inclusion. Soy inclusion reduced production cost by N37.50 on the average at N5.00 per ball when compared with all meat products as well as, increasing the number of balls per mix from 64 balls (control) to an average number of 89.5 balls (soy meatball). It is recommended that further studies of the soy flour inclusion in meatballs production be carried out to ensure the availability of cheaper, nutritious and acceptable convenience food in the Nigerian market.

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J, Girija, and Kamalasundari S. "Effect of Packaging Materials on Storage Quality of Functional Beverage Mix." Madras Agricultural Journal 108, March (2021): 1–6. http://dx.doi.org/10.29321/maj.10.000480.

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The present study aimed at development of finger millet-based functional beverage mix with 9% green banana flour and 1% ginger powder. The developed beverage mix was packed by using four different packaging materials i.e., low-density polyethylene (P1), standup pouch (P2), aluminium foil pouch (P3) and polyethylene terephthalate bottles (P4) and stored at room temperature. The changes in the physico-chemical, microbial quality were analyzed for 3 months (90 days). The results revealed that during storage, the moisture content was increased from 6.23 to 6.99%, whereas other chemical properties viz., carbohydrate (CHO), protein, fat, ash and dietary fiber were gradually decreased from 68.62 to 68.48, 15.09 to 14.99, 1.50 to 1.48, 3.74 to 3.73 and 2.78 to 2.77 respectively. There was no signifance change in calcium and phosphorus among the packaging materials during storage. The microbial load was low in P3 and P4 packed beverage mix during storage. The functional beverage mix packed in polyethylene terephthalate bottles was undergone minimum changes in physico-chemical characteristics. Hence, it is concluded that the storage of functional beverage mix in polyethylene terephthalate bottles extended the shelf life of the product and reduced the nutrient losses during storage.

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Journal articles on the topic 'Flour mix'

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