To see the other types of publications on this topic, follow the link: Flour moisture control.

Journal articles on the topic 'Flour moisture control'

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 'Flour moisture control.'

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

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 (2013): 142–48. http://dx.doi.org/10.3146/ps13-01.1.

Full text
Abstract:
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 add
APA, Harvard, Vancouver, ISO, and other styles
2

Taneya, MLJ, MMH Biswas, and M. Shams Ud-Din. "The studies on the preparation of instant noodles from wheat flour supplementing with sweet potato flour." Journal of the Bangladesh Agricultural University 12, no. 1 (2014): 135–42. http://dx.doi.org/10.3329/jbau.v12i1.21403.

Full text
Abstract:
The study reports on the effect of composite flours consisting of wheat and sweet potato flour on the physicochemical and sensory properties of instant noodles. Sweet potato flour was incorporated into wheat flour at flour replacement levels of 0, 10, 20 and 30%. The levels of sweet potato flours increased in the formulations of instant noodle that increased ash, starch, crude fiber and total carbohydrate contents but decreased level of protein. The instant noodles with 20% sweet potato flour had decreased moisture content but had higher levels of fat and calories (per 100 g) when compared wit
APA, Harvard, Vancouver, ISO, and other styles
3

Luthra, Kaushik, Soraya Shafiekhani, Sammy S. Sadaka, and Griffiths G. Atungulu. "Determination of Moisture Sorption Isotherms of Rice and Husk Flour Composites." Applied Engineering in Agriculture 36, no. 6 (2020): 859–67. http://dx.doi.org/10.13031/aea.13822.

Full text
Abstract:
HighlightsMoisture sorption isotherms of rice and husk flour composites were determined.Adsorption isotherms were best modeled by the Chung-Pfost and Oswin equations.Desorption isotherms were best modeled by the Polynomial and Chung-Pfost equations.The Modified Oswin model was the best for both adsorption and desorption.Abstract. Empirical models describing isotherms specifically for adsorption and desorption have not been described for rough rice and husk flour composites. Such models are vital for process control and monitoring operations which use rice husk and rice flours or their mixtures
APA, Harvard, Vancouver, ISO, and other styles
4

Momin, Md A., Md F. Jubayer, Anjuman A. Begum, Asmaul H. Nupur, Thottiam V. Ranganathan, and Md A. R. Mazumder. "Substituting wheat flour with okara flour in biscuit production." Foods and Raw Materials 8, no. 2 (2020): 422–28. http://dx.doi.org/10.21603/2308-4057-2020-2-422-428.

Full text
Abstract:
Introduction. High fiber bakery products can be a healthy snack option for consumers. Our study focused on the effect of replacing wheat flour with okara flour on the physicochemical, nutritional, textural, and sensory attributes of biscuits.
 Study objects and methods. We used 2, 4, 6, and 8% w/w okara flour to prepare biscuits. Refined wheat flour (control), mixed flour (okara and wheat flour), dough, and biscuits were assessed for physicochemical, textural, and nutritional properties, as well as sensory characteristics. The volume of particles was higher in 8% okara flour (145 μm) comp
APA, Harvard, Vancouver, ISO, and other styles
5

Sujka, Katarzyna, Piotr Koczoń, Alicja Ceglińska, Magdalena Reder, and Hanna Ciemniewska-Żytkiewicz. "The Application of FT-IR Spectroscopy for Quality Control of Flours Obtained from Polish Producers." Journal of Analytical Methods in Chemistry 2017 (2017): 1–9. http://dx.doi.org/10.1155/2017/4315678.

Full text
Abstract:
Samples of wheat, spelt, rye, and triticale flours produced by different Polish mills were studied by both classic chemical methods and FT-IR MIR spectroscopy. An attempt was made to statistically correlate FT-IR spectral data with reference data with regard to content of various components, for example, proteins, fats, ash, and fatty acids as well as properties such as moisture, falling number, and energetic value. This correlation resulted in calibrated and validated statistical models for versatile evaluation of unknown flour samples. The calibration data set was used to construct calibrati
APA, Harvard, Vancouver, ISO, and other styles
6

Souza, Maria Luiza Rodrigues de, Douglas Dário Siqueira da Silva, Iracema Lima Pereira, et al. "Inclusion levels of flour made from smoked Nile tilapia trimmings in extruded corn snacks." Research, Society and Development 10, no. 8 (2021): e33410817243. http://dx.doi.org/10.33448/rsd-v10i8.17243.

Full text
Abstract:
This study aimed to elaborate extruded corn snacks with the inclusion of flour made from smoked Nile tilapia trimmings, as well as evaluate the chemical, sensory and microbiological composition. The tilapia trimmings flour was incorporated in four levels, one of them was the control (without inclusion) and then 5%, 10% and 15% added in the corn grits. The microbiological analysis shows that the flours and snacks prepared are within the microbiological standards. The shavings flour presented 8.89% moisture, 60.87% protein, 15.7% ash and 11.68% carbohydrates. The inclusion of different levels of
APA, Harvard, Vancouver, ISO, and other styles
7

Ndife, J., K. S. Abasiekong, B. Nweke, A. Linus-Chibuezeh, and V. C. Ezeocha. "PRODUCTION AND COMPARATIVE QUALITY EVALUATION OF CHIN-CHIN SNACKS FROM MAIZE, SOYBEAN AND ORANGE FLESHED SWEET POTATO FLOUR BLENDS." FUDMA JOURNAL OF SCIENCES 4, no. 2 (2020): 300–307. http://dx.doi.org/10.33003/fjs-202-0401-220.

Full text
Abstract:
Most snacks are prepared from basically cereal flours which are nutritionally inadequate. There is the need to complement the nutrient content of these snacks by varying the food sources. Chin-chin snacks were produced from composite flours of Maize, soybean and OFSP with the following formation; sample A (50%: 25%: 25%), B (25%: 25%: 50%), C (25%: 50%: 25%), D (0%: 50%: 50%) and E (50%: 50%: 0%). Wheat flour (100%) served as the control F. The flour bends were analysed for functional properties while the chin-chin snacks were analysed for their nutrient and sensory qualities. The result of fu
APA, Harvard, Vancouver, ISO, and other styles
8

S. A. O, Adeyeye, Bolaji O. T, Abegunde T. A, Adebayo-Oyetoro A. O, Tiamiyu H. K, and Idowu Adebayo. "Quality Characteristics and Consumer Acceptance of Bread from Wheat and Rice Composite Flour." Current Research in Nutrition and Food Science Journal 7, no. 2 (2019): 488–95. http://dx.doi.org/10.12944/crnfsj.7.2.18.

Full text
Abstract:
The quality characteristics and consumer acceptance of wheat-rice composite flour bread were evaluated. Substitution of rice flour was done in wheat flour from 0 to 100% and the composite flour was used to produce bread. The bread samples were subjected to proximate, physical, and sensory analyses. The results showed significant differences (p ≤ 0.05) between the proximate compositions of bread samples studied. Bread from control (100% wheat flour) had moisture content of 28.61±0.28%. Bread from 10-50% wheat-rice composite flour had moisture contents ranged from 28.04±0.41 - 24.81±0.40%. The o
APA, Harvard, Vancouver, ISO, and other styles
9

Orhevba, Bosede Adelola, and Yahaya Ndanaimi. "Proximate and Sensory Properties of Wheat-Cocoyam (Colocasia Esculenta) Composite Bread." European Journal of Agriculture and Food Sciences 3, no. 3 (2021): 86–90. http://dx.doi.org/10.24018/ejfood.2021.3.3.297.

Full text
Abstract:
In this study, samples of composite breads were produced from wheat and cocoyam flour blends using D-optimal design mixture, in the following proportions: 95:5, 90:10, 85:15. Bread sample which contained 100% wheat flour was also produced and this served as the control. The bread samples obtained were subjected to proximate and sensory analysis. The following results were obtained for the whole wheat flour bread: moisture (27.65%), protein (11.33%), crude fibre (0.59%), ash content (0.78%, fat (8.19%) and carbohydrate content (53.69%), respectively. While the composite bread samples had the mo
APA, Harvard, Vancouver, ISO, and other styles
10

Hussain, Nisar, Javid Ullah, Ehsan Elahi, et al. "Development of Buckwheat Cookies Supplemented with Wheat Flour." Biological Sciences - PJSIR 60, no. 1 (2017): 27–35. http://dx.doi.org/10.52763/pjsir.biol.sci.60.1.2017.27.35.

Full text
Abstract:
The present study was conducted to develop buckwheat cookies supplemented with wheat flour.Buckwheat and wheat flour were examined for their proximate composition. Buckwheat flour contained11.6% moisture, 15.79% crude protein, 1.81% crude fat, 1.83% ash, 0.70% crude fibre content and 68.27%NFE, while wheat flour contained moisture content 13.12%, crude fibre content 1.93%, crude fat 1.42%,crude protein content 12.53%, ash content 1.57% and 69.43% NFE, respectively. Wheat flour was incor-porated into buckwheat flour at 10, 20, 30, 40 and 50% ratio to make composite flour and the developedcookie
APA, Harvard, Vancouver, ISO, and other styles
11

Rodionova, N. S., E. S. Popov, D. I. Matveev, E. S. Pevtsova, A. V. Sokolova, and A. A. Diakov. "Vegetable biocorrectors influence on the moisture state in functional purpose flour products." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 1 (2019): 190–95. http://dx.doi.org/10.20914/2310-1202-2019-1-190-195.

Full text
Abstract:
The development of new technological solutions in the field of daily consumed food products, which have a directed corrective impact on the nutritional status of the human body and an extended shelf life is an important and urgent task. One of the alternative solutions to the problem faced is the introduction of flour products (crackers, biscuits, bread), enriched with biologically active substances of plant origin into the daily ration. They are economically accessible to the general population and suitable for sale in a network format, due to significant shelf life. Experimental studies to a
APA, Harvard, Vancouver, ISO, and other styles
12

BRAGA-SOUTO, RENATA NOLASCO, THALITA CORDEIRO SANTOS, GABRIEL STHEFANO LOURENÇO PEREIRA, MARIUZE LOYANNY PEREIRA OLIVEIRA, CLAUDIA REGINA VIEIRA, and JULIANA PINTO DE LIMA. "PEQUI FLOUR APPLIED IN THE PREPARATION OF FOOD PASTA." Revista Caatinga 34, no. 2 (2021): 460–70. http://dx.doi.org/10.1590/1983-21252021v34n222rc.

Full text
Abstract:
ABSTRACT Pasta products are generally formulated based on wheat flour, and the insertion of other vegetable raw materials, such as pequi fruit, can provide increased nutritional value, along with differentiated technological and sensory characteristics. Thus, the aim of this study was to produce pasta with different levels of substitution of wheat flour with pequi pulp flour, to determine its proximate composition and to evaluate its technological and sensory properties. Pastas were produced with 5%, 10% and 15% of wheat flour being substituted by pequi pulp flour, and there was also a control
APA, Harvard, Vancouver, ISO, and other styles
13

Hamzacebi, Ozge, and Zeynep Tacer-Caba. "Date Seed, Oat Bran and Quinoa Flours as Elements of Overall Muffin Quality." Current Research in Nutrition and Food Science Journal 9, no. 1 (2021): 147–57. http://dx.doi.org/10.12944/crnfsj.9.1.15.

Full text
Abstract:
Muffins are desirable bakery products both for their sensorial properties and for ease to be baked with numerous ingredients. Flours of date seed (D), oat bran (O) and quinoa (Q) with different insoluble dietary fibre contents were used in this study, as substitutions to wheat flour either individually (10%, w/w) or as combinations (5% each, w/w) in muffin samples. Suggested combined usage of ingredients aimed to increase the dietary fibre content of muffins while pertaining their overall quality attributes. Total moisture, ash and protein, dietary fibre, weight loss %, volume, specific volume
APA, Harvard, Vancouver, ISO, and other styles
14

Khomichak, Liubomyr, Inha Kuznietsova, Svetlana Vysotska, and Sergiy Tkachenko. "Research of drying kinetics of prepared wheat flour." FOOD RESOURCES 9, no. 16 (2021): 212–20. http://dx.doi.org/10.31073/foodresources2021-16-20.

Full text
Abstract:
Introduction. Processing of grain raw material with influence on starch or albumens by application of heat treatment creates the variety of functional properties of a product and is perspective in the modern terms vital functions of man. Research methods and methods. The flour obtained from wheat of the Ascanian wheat and from wheat of the soft varieties: Sophia ("sweet wheat"), Blond (soft) and Chornobrova (enriched with micro- and macronutrients) were used in the study. Thermal modification of flour samples was carried out in a convective manner. The control sample for determining the qualit
APA, Harvard, Vancouver, ISO, and other styles
15

Olapade, Abiodun Adekunle, and Magdalene Omoneka Abu. "Evaluation of blends of wheat (Triticum aestivum) flour and African walnut (Tetracarpidium conophorum) flour in biscuit production." Croatian journal of food science and technology 11, no. 2 (2019): 245–50. http://dx.doi.org/10.17508/cjfst.2019.11.2.14.

Full text
Abstract:
The use of underutilized crops has been the focus of recent research in developing countries like Nigeria because of inadequacy of protein supply in diets. In attempt to improve the use of underutilized crops, biscuit samples were produced from flour blends containing different combinations of African walnut flour and wheat flour. The 100% wheat flour served as control. The African walnut and wheat flours were mixed in ratios 10:90, 20:80, 30:70, 40:60 and 50:50%. The proximate composition, functional and pasting properties of the blends as well as physical and sensory properties of the biscui
APA, Harvard, Vancouver, ISO, and other styles
16

Sukatno, Sukatno, Irdha Mirdhayati, and Dewi Febrina. "Penggunaan Tepung Sagu Dalam Pembuatan Rendang Telur Dan Pengaruhnya Terhadap Kualitas Kimia." JURNAL PETERNAKAN 14, no. 1 (2017): 18. http://dx.doi.org/10.24014/jupet.v14i1.3397.

Full text
Abstract:
Rendang telur is one of the Indonesian local foods that were popular in west Sumatra community. Rendang telur is presented in combination egg crackers and dried rendang seasoning. Generally, the main ingredient used in making egg crackers was combination of rice flour and wheat flour. This research was conducted to study the using of sago flour as a main ingredient due to sago had high availability in Riau province and utilization of non rice starch. The aims of this research was to know the chemical properties of Rendang telur that were made by using sago flour. The experimental design was Co
APA, Harvard, Vancouver, ISO, and other styles
17

Khan, SA, MN Saqib, and MA Alim. "Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour." Journal of the Bangladesh Agricultural University 14, no. 2 (2017): 219–27. http://dx.doi.org/10.3329/jbau.v14i2.32697.

Full text
Abstract:
In this study, attempt was taken to increase the functionality of cake by substituting wheat flour with 10%, 20%, and 30% jackfruit seed flour (JSF). JSF contained 6.29% moisture, 13.23% protein, 3.09% crude fibre, 73.42% carbohydrates, 2.72% ash and 1.25% fat, and wheat flour contained 12.86% moisture, 1.2% ash, 10.76% protein, 1.32% fat, 1.4% crude fibre and 72.46% carbohydrate. Three cake samples were prepared with composite flour (JSF and wheat flour)mixed with other ingredients and compared with a control sample. The specific volume of cake for 20% substitution was higher than that of all
APA, Harvard, Vancouver, ISO, and other styles
18

Deedam, N. J., M. A. China, and H. I. Wachukwu. "Utilization of Soursop (Annona muricta) Flour for the Production of Chin-Chin." Agriculture and Food Sciences Research 7, no. 1 (2020): 97–104. http://dx.doi.org/10.20448/journal.512.2020.71.97.104.

Full text
Abstract:
The present study was aimed at utilizing soursop flour for the production of chin-chin. Soursop (SS) was processed to flour. Chin-chin was prepared from blends of wheat and soursop flours using 90:10, 80:20, 70:30, 60:40, 50:50 of wheat flour to soursop flour (SSF), and 100% wheat flour as control. Proximate and sensory analysis of the chin-chin was determined using standard methods. The samples were also stored for 3 weeks and evaluated at weekly intervals for total bacterial and fungal counts. Proximate composition of the chin-chin revealed a significant (p<0.05) increase in ash (0.42-0.9
APA, Harvard, Vancouver, ISO, and other styles
19

Tekić, Dragana, Beba Mutavdžić, and Tihomir Novaković. "Use of statistical control charts for monitoring the quality of flour." Journal on Processing and Energy in Agriculture 24, no. 2 (2020): 50–52. http://dx.doi.org/10.5937/jpea24-25818.

Full text
Abstract:
The use of statistical quality control in the production and storage processes significantly enhances the overall quality of products. Although various techniques are used for quality monitoring purposes, control charts are considered of paramount importance. In this paper, the ash and moisture contents of the wheat flour type 500 were analyzed using descriptive statistics. Consequently, the control charts for the variations in and the mean values of the parameters considered were created. The control charts obtained for the mean parameter values show that the flour production process was in c
APA, Harvard, Vancouver, ISO, and other styles
20

Dauda, A. O., O. A. Abiodun, O. A. Akintayo, A. A. Babayeju, K. O. Salami, and I. A. Oyekanmi. "Influence of walnut on the nutritional and physicochemical properties of biscuits made from whole wheat." Agrosearch 20, no. 1 (2020): 45–58. http://dx.doi.org/10.4314/agrosh.v20i1.5s.

Full text
Abstract:
In this study, the influence of walnut flour in biscuit production was studied. Biscuits were made from blends of whole wheat with walnut flours and were assessed for quality attributes and storability. Walnut was blended with whole-wheat thus: B (2%:98%); C (4%:96%); D (6%:94%); E (8%:92%) and F (10%:90%), while plain whole wheat flour served as control (Sample A). The biscuits were baked in the oven operated at 1800C for 20-30 minutes, cooled, packaged, stored for eight weeks, and analysed for physicochemical, microbial and sensory properties using standard methods. The results revealed that
APA, Harvard, Vancouver, ISO, and other styles
21

Igbabul, Bibiana D., Benbella M. Iorliam, and Etietop N. Umana. "Physicochemical and Sensory Properties of Cookies Produced From Composite Flours of Wheat, Cocoyam and African Yam Beans." Journal of Food Research 4, no. 2 (2015): 150. http://dx.doi.org/10.5539/jfr.v4n2p150.

Full text
Abstract:
<p>Cookies were produced from wheat, African yam bean and fermented cocoyam flour blends and their physicochemical and sensory properties were determined. Five flour formulations designated as samples A, B, C, D, E were produced. Sample A consisted of 100% wheat flour and served as the control. Samples B and C comprised of 80% wheat, 10% cocoyam, 10% African yam bean flours and 60% wheat, 20% cocoyam and 20% African yam bean flours. The composition of D and E were 40% wheat, 30% cocoyam, 30% African yam bean flours and 20% wheat, 40% cocoyam, and 40% African yam bean flours respectively.
APA, Harvard, Vancouver, ISO, and other styles
22

Kamal, MS, MN Islam, and MG Aziz. "Effect of sweet potato flour of two local varieties on quality of breads." Journal of the Bangladesh Agricultural University 11, no. 2 (2014): 301–6. http://dx.doi.org/10.3329/jbau.v11i2.19929.

Full text
Abstract:
The study was carried out in order to find out the effect of substitution of wheat flour with sweet potato flour of two local varieties (Local Sada and Local Lal) on the quality of bread. This study was also concerned with the analysis of proximate compositions of sweet potato and results showed that, fresh local sada and local lal sweet potato varieties contained moisture 70.10 and 66.78%; ash 4.46 and 4.21%; fat 0.71 and 0.74%; protein 1.75 and 1.63%; carbohydrate 22.98 and 26.64%; vitamin-C 8.86 and 9.49 mg/100g respectively. The compositions of sweet potato flour were also analyzed and sho
APA, Harvard, Vancouver, ISO, and other styles
23

Fatmi, Mindiya, and Erni Rustiani. "Development of Snack Bar (Snack Bar) In Rich In Calcium With Fortification Of Shell Flour Kijing (Anadonta Woodiana)." Journal of Science Innovare 1, no. 01 (2018): 27–30. http://dx.doi.org/10.33751/jsi.v1i01.681.

Full text
Abstract:
Shellfish flour has a proximate content including moisture content, ash content, fat content, protein content and calcium levels. Shellfish flour containing rich calcium can be added in the manufacture of food products such as Snack Bar to increase the nutritional value. The research includes making snack bar barbecue with several types of sweeteners such as honey, palm sugar and sorbitol. Based on the results of proximate and minerals test, it was found that snack bar preparations were made with ash content (2.25, 2.04, 1.88), total fat content (20,34,20,75,24,20) and kalisum (823,78; 506,21;
APA, Harvard, Vancouver, ISO, and other styles
24

Jaekel, Leandra Zafalon, Camila Batista da Silva, Caroline Joy Steel, and Yoon Kil Chang. "Influence of xylanase addition on the characteristics of loaf bread prepared with white flour or whole grain wheat flour." Food Science and Technology 32, no. 4 (2012): 844–49. http://dx.doi.org/10.1590/s0101-20612012005000116.

Full text
Abstract:
The aim of this study was to verify the influence of the addition of the enzyme xylanase (four concentrations: 0, 4, 8, and 12 g.100 kg-1 flour) on the characteristics of loaf bread made with white wheat flour or whole grain wheat flour. Breads made from white flour and added with xylanase had higher specific volumes than those of the control sample (no enzyme); however, the specific volume did not differ significantly (p < 0.05) among the breads with different enzyme concentrations. All formulations made from whole grain wheat flour and added with xylanase also had specific volumes signifi
APA, Harvard, Vancouver, ISO, and other styles
25

OMIDIRAN, A. T., O. A. ADERIBIGBE, O. P. SOBUKOLA, and O. O. AKINBULE. "QUALITY ATTRIBUTES OF PANCAKES FROM PEELED AND UNPEELED SWEETPOTATO FLOURS WITH CASSAVA STARCH." Journal of Natural Sciences Engineering and Technology 18, no. 1 (2020): 88–102. http://dx.doi.org/10.51406/jnset.v18i1.2034.

Full text
Abstract:
This study evaluated some quality attributes of pancakes from peeled and unpeeled sweetpotato flours and cassava starch. Cassava starch was substituted up to 30% of the total composite flour. The proximate composition, colour, carotenoid and functional properties of the different flour blends were determined. The flour blends were processed into pancakes and the proximate composition and sensory acceptability of the pancakes were determined. Data obtained were subjected to analysis of variance. The result showed that they were significant differences (p<0.05) in the functional properties of
APA, Harvard, Vancouver, ISO, and other styles
26

Guo, W., G. Tiwari, J. Tang, and S. Wang. "Frequency, moisture and temperature-dependent dielectric properties of chickpea flour." Biosystems Engineering 101, no. 2 (2008): 217–24. http://dx.doi.org/10.1016/j.biosystemseng.2008.07.002.

Full text
APA, Harvard, Vancouver, ISO, and other styles
27

Dokić, Ljubica, Ivana Nikolić, Dragana Šoronja–Simović, Zita Šereš, Veljko Krstonošić, and Aleksandar Fišteš. "Physical properties of dough for cookies with chestnut flour." Analecta Technica Szegedinensia 8, no. 1 (2014): 66–71. http://dx.doi.org/10.14232/analecta.2014.1.66-71.

Full text
Abstract:
A challenge for food producers is certainly to find suitable flour that can replace wheat flour in the production of flour–based products. Chestnut flour can be adequate substitute for wheat flour in the production of gluten–free flour confectionary products, due to high starch and sugar content. The objective of this work was to characterize physical changes, rheological and textural properties of dough for cookies with chestnut flour. The control dough was only with wheat flour. The substitution of wheat flour with chestnut flour for examined dough samples was at three different levels (20,
APA, Harvard, Vancouver, ISO, and other styles
28

Hussein, J. B., J. O. Y. Ilesanmi, H. M. Aliyu, and V. Akogwu. "Chemical and sensory qualities of moimoi and akara produced from blends of Cowpea (Vigna unguiculata) and Moringa oleifera seed flour." Nigerian Journal of Technological Research 15, no. 3 (2020): 15–23. http://dx.doi.org/10.4314/njtr.v15i3.3.

Full text
Abstract:
The possible combination of cowpea with moringa seed flour for the production of nutrient dense moimoi (steamed cowpea paste) and akara (deep-fat fried balls) were investigated. Composite blends of cowpea and moringa seed flour in different proportions (98:2, 96:4 and 94:6) were used in moimoi and akara production while 100% cowpea flour served as control. The proximate and sensory analyses of the products were determined using standard methods. The results showed a positive influence in the proximate compositions of these products as the proportion of moringa seed flour substitution increased
APA, Harvard, Vancouver, ISO, and other styles
29

Rivera, Jared, Aiswariya Deliephan, Janak Dhakal, Charles Gregory Aldrich, and Kaliramesh Siliveru. "Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality." Foods 10, no. 7 (2021): 1479. http://dx.doi.org/10.3390/foods10071479.

Full text
Abstract:
The occurrence of recalls involving pathogenic Escherichia coli-contaminated wheat flours show the need for incorporating antimicrobial interventions in wheat milling. The objectives of this study were to assess the efficacy of sodium bisulfate (SBS) tempering in reducing E. coli O121 (ATCC 2219) and O26 (ATCC 2196) wheat load and to evaluate the impact of effective (≥3.0 log reductions) SBS treatments on wheat flour quality. Wheat grains were inoculated with E. coli (~6 log CFU/g) and tempered (17% moisture, 24 h) using the following SBS concentrations (%wheat basis): 0, 0.5, 0.75, 1.0, 1.25,
APA, Harvard, Vancouver, ISO, and other styles
30

Obinna-Echem, Patience Chisa, Lucretia I. Barber, and Confidence I. Enyi. "Proximate Composition and Sensory Properties of Complementary Food Formulated From Malted Pre-Gelatinized Maize, Soybean and Carrot Flours." Journal of Food Research 7, no. 2 (2018): 17. http://dx.doi.org/10.5539/jfr.v7n2p17.

Full text
Abstract:
The nutrient and sensory properties of malted pre-gelatinized maize supplemented with varying amounts of soy and carrot flour was evaluated. The blends (Malted pre-gelatinized maize flour : Soy flour : Carrot flour) in grams were: A (80: 20: 0), B (73.125: 23.125: 3.75), C (66.250: 26.250: 7.50), D (65.625: 23.125:11.25), E (65: 20:15), F (63.125: 33.125: 3.75), G (63.125:25.625: 11.25), H (60: 25: 15) and I (100:0:0). There were significant (P ≤ 0.5) differences in the proximate composition of the blends. The moisture content ranged between 3.55 - 8.10%. The protein content of the samples inc
APA, Harvard, Vancouver, ISO, and other styles
31

Kusumaningrum, Intan, Distya Riski Hapsari, and Putri Nurul Fauziah. "Physicochemical and Sensory Properties of Instant Perkedel using Kluwih Seed Flour and Potato Flour." JURNAL AGROINDUSTRI HALAL 7, no. 1 (2021): 099–108. http://dx.doi.org/10.30997/jah.v7i1.4035.

Full text
Abstract:
This research were aimed to study the effects of the kluwih seed flour and potato flour combination on the sensory properties of instant perkedel and the physicochemical properties of the selected product. This study used a factorial Completely Randomized Design (CRD) with one factor. The factor was combination of kluwih seed flour and potato flour with 5 treatment levels A1 (20%:80%), A2 (25%:75%), A3 (50%:50%), A4 (75%:25%) and A5 (100%:0%). Data were analyzed by ANOVA with Duncan’s Advance Test. Selected perkedel was A3 treatment with the highest sensory and hedonic value. The selected prod
APA, Harvard, Vancouver, ISO, and other styles
32

Cerón-Guevara, Magdalena I., Esmeralda Rangel-Vargas, José M. Lorenzo, et al. "Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour." Foods 9, no. 6 (2020): 760. http://dx.doi.org/10.3390/foods9060760.

Full text
Abstract:
The reduction of fat and salt and the incorporation of fiber-rich compounds in frankfurters is a trend to improve their nutritional profile. The objective of this study was to evaluate the partial replacement of 30 and 50% of pork backfat and 50% of salt by adding edible mushroom flour (2.5 and 5%) from Agaricus bisporus (Ab) and Pleurotus ostreatus (Po) on physicochemical, microbiological and sensory properties of frankfurters sausages during cold storage. The addition of flours increased the moisture, and the dietary fiber contents in frankfurters, keeping the amino acid profile. Lipid oxida
APA, Harvard, Vancouver, ISO, and other styles
33

Viana, Eliseth De Souza, Andrea Dos Santos Souza, Ronielli Cardoso Reis, and Vânia Jesus dos Santos de Oliveira. "Aplicação de farinha de banana verde na substituição parcial da farinha de trigo em pão de forma." Semina: Ciências Agrárias 39, no. 6 (2018): 2399. http://dx.doi.org/10.5433/1679-0359.2018v39n6p2399.

Full text
Abstract:
The objective of this work was to develop a sliced bread product with green banana flour in order to obtain high resistant starch content and good acceptance. Four bread formulations were studied, at concentrations of 0% (control), 15%, 20% and 25% green banana flour (Terra Maranhão variety). The green banana flour (GBF) was characterized as to color (L * coordinate and C * and h * parameters), and flour and bread were characterized with respect to chemical composition and total and resistant starch contents. Sensory acceptance of breads was investigated for the attributes color, flavor, aroma
APA, Harvard, Vancouver, ISO, and other styles
34

Makinde, Folasade Maria, and Ayobami Opeyemi Eyitayo. "The evaluation of nutritional composition and functional and pasting properties of wheat flour-coconut flour blends." Croatian journal of food science and technology 11, no. 1 (2019): 21–29. http://dx.doi.org/10.17508/cjfst.2019.11.1.03.

Full text
Abstract:
The feasibility of partially replacing wheat flour with coconut flour in baked products was investigated. Matured coconut (Cocos nucifera) endocarp was grated for the extraction of milk, dried, milled,and pulverized. Five blends of composite flour were prepared by combining wheat flour with 10% to 50% of partially defatted coconut flour,respectively. The 100% wheat flour served as control. The samples were analysed for proximate, mineral, functional,and pasting properties using standard procedures. The proximate analysis indicated 5.52 % moisture, 23.6% protein, 11.14% fibre, 5.4% fat, 5.21% a
APA, Harvard, Vancouver, ISO, and other styles
35

Asmoro, Novian Wely, Sri Hartati, and Catur Budi Handayani. "Karakteristik Fisik dan Organoleptik Produk Mocatilla Chips dari Tepung Mocaf dan Jagung." Jurnal Ilmu Pangan dan Hasil Pertanian 1, no. 1 (2017): 64. http://dx.doi.org/10.26877/jiphp.v1i1.1354.

Full text
Abstract:
The aim of this study was to determined the effect of mocaf flour and maize to the mocatilla chips physical properties and organoleptic properties. The study design using RAL method with one parameter added mocafflour as much as 0% as control, 15%, 30%, 45% and 60% (w / w). Each treatment using 3 experimental replicated unit. Analysis of texture products include mechanical testing, moisture content test and organoleptic test. Added mocaf flour ranging from 15% to 60% in the mocatilla chips no significant effect on water content but caused changes in texture becomes harder to value% deformation
APA, Harvard, Vancouver, ISO, and other styles
36

Peter-Ikechukwu, A. I., G. C. Omeire, N. O. Kabuo, C. N. Eluchie, C. Amandikwa, and G. I. Odoemenam. "Production and Evaluation of Biscuits Made From Wheat Flour and Toasted Watermelon Seed Meal as Fat Substitute." Journal of Food Research 7, no. 5 (2018): 112. http://dx.doi.org/10.5539/jfr.v7n5p112.

Full text
Abstract:
Production and evaluation of biscuits made from wheat flour and toasted watermelon seed meal as fat substitute was studied. Extracted watermelon seeds were toasted and grounded into seed meal, which were later usedto formulate composite flour blends in the ratio of 10:90 (MW1), 20:80 (MW2), 30:70 (MW3), 40:60 (MW4) with and 50:50 (MW5) of water melon seed meal: wheat flour respectively, while 100% wheat flour served as control (W1). Each blend was used to produce biscuits adopting robbing process. The functional properties of flour blends, proximate composition and physical properties of the b
APA, Harvard, Vancouver, ISO, and other styles
37

Ifmalinda, Ifmalinda, Andasuryani Andasuryani, and Husein Lubis. "Kajian Karakteristik Fisikokimia dan Organoleptik Tepung Salak Sidimpuan (Salacca sumatrana)." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 8, no. 4 (2019): 256. http://dx.doi.org/10.23960/jtep-l.v8i4.256-264.

Full text
Abstract:
Zalacca Sidimpuan (Salacca sumatrana) is one of the salak fruit found in Indonesia. The characteristics of this type of zalacca have a distinctive shape, aroma and taste. During the harvest and overproduction, one of the efforts that can be done is to diversify food processing, namely retention. The handling in the process of shading will have an impact on the physicochemical properties of the resulting flour One of them is by giving immersion treatment and slice thickness variation. The purpose of this study was to examine the physicochemical characteristics of zalacca flour. The process of t
APA, Harvard, Vancouver, ISO, and other styles
38

Jothi, J. S., S. Hashem, M. R. Rana, M. R. T. Rahman, and M. Shams-Ud-Din. "Effect of Gluten-free Composite Flour on Physico-chemical and Sensory Properties of Cracker Biscuits." Journal of Scientific Research 6, no. 3 (2014): 521–30. http://dx.doi.org/10.3329/jsr.v6i3.16531.

Full text
Abstract:
Coeliac disease is an antibody-mediated enteropathy that presents permanent intolerance to ingested gluten, for which only treatment is lifelong devotion to a gluten-free diet. The aim of this study was to produce and investigate cracker biscuits prepared from gluten-free composite flour. Gluten was separated from wheat flour to make gluten-free wheat flour (GFWF). Raw rice, Bengal gram, fresh potatoes and Italian millet were dried and ground into powder. The cracker biscuits were prepared by incorporating different levels of gluten-free composite flour. The cracker biscuits were investigated
APA, Harvard, Vancouver, ISO, and other styles
39

Adakole, Maria Iji, Akama Friday Ogori, Julius Kwagh-Hal Ikya, et al. "Fermented Millet “Ibyer” Beverage Enhanced with Ginger Powder: An Assessment of Microbiological, Pasting, Proximate, and Sensorial Properties." Applied Sciences 11, no. 7 (2021): 3151. http://dx.doi.org/10.3390/app11073151.

Full text
Abstract:
A fermented millet flour called “Ibyer” traditionally available in Nigeria is increasingly being enhanced with ginger powder, of which its quality characteristics to our best knowledge appears not yet reported. To supplement existing information, therefore, the microbiological (which involved bacteria and fungi counts), pasting (which involved peak viscosity, trough, breakdown, final viscosity, set back, peak time, and pasting temperature), proximate (which involved moisture, ash, crude fat, fiber, protein, as well as carbohydrates), and sensory (which involved appearance, aroma, mouth-feel, c
APA, Harvard, Vancouver, ISO, and other styles
40

Sholihah, Nitie Ma'rifatus, Agung Nugroho, Ph.D., and Lya Agustina. "Formulation of Baby Porridge Flour Using Nagara Tuber and Kalakai (Stenochlaena palustris) as Iron Fortifying Agent with Natural Flavor of Ambon Banana." Jurnal Riset Industri Hasil Hutan 10, no. 2 (2018): 75–82. http://dx.doi.org/10.24111/jrihh.v10i2.4080.

Full text
Abstract:
Kalakai (Stenochlaena palustris) is a fern that lives wildly in nature. High iron content in the diet underlies the use of kalakai plants as a natural iron fortifying food for growing children. The purpose of this study was to determine the best formulation of baby porridge flour meeting the Indonesian National Standard (SNI). Kalakai was selected as a Fe fortifying material due to its high content of Fe. Three formulations (A, B, and C) were produced from three different flours (cassava nagara, kalakai, and young banana), and the formulated samples were tested. Formula A was 55 (cassava) : 5
APA, Harvard, Vancouver, ISO, and other styles
41

Sakač, Marijana, Pavle Jovanov, Jovana Petrović, et al. "Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ." Czech Journal of Food Sciences 37, No. 4 (2019): 285–91. http://dx.doi.org/10.17221/324/2017-cjfs.

Full text
Abstract:
Defatted wheat germ was used to substitute wheat flour by 5–15% to produce cookies enriched with protein, fat, sugar and minerals. The effects of different level of substitution of wheat flour by defatted wheat germ and dough moisture content (20–24%) on hydroxymethylfurfural (HMF) formation in cookies were investigated. Colour parameters (L*, a*, and b*) were also measured, total colour difference (ΔE) and browning index (BI) were calculated and their correlations with HMF content were studied. The substitution of wheat flour by defatted wheat germ led to a higher HMF content compared to cont
APA, Harvard, Vancouver, ISO, and other styles
42

Kenawi, M. A., R. R. Abdelsalam, and S. A. El-Sherif. "The effect of mung bean powder, and/or low fat soy flour as meat extender on the chemical, physical, and sensory quality of buffalo meat product." Biotehnologija u stocarstvu 25, no. 5-6-1 (2009): 327–37. http://dx.doi.org/10.2298/bah0906327k.

Full text
Abstract:
The chemical, physical, and sensory evaluation of buffalo meat patties was evaluated in order to study the effect of adding low fat soy flour and/or mung bean powder as meat extenders. The results indicated that using low fat soy flour or mung bean powder as meat extenders at a level of 10% reduced the moisture and fat content, whereas increased the fiber and protein contents in the cooked samples. The reduction was greatest in the control (100% buffalo meat), and lowest in the sample containing 5% of both low fat soy flour and mung bean powder. The cooking treatment increased the expressible
APA, Harvard, Vancouver, ISO, and other styles
43

Manuel, Jeremia, Melanie Cornelia, and William Wijaya. "UTILIZATION OF EUCHEUMA COTTONII AND EUCHEUMA SPINOSUM FLOUR IN NARROW-BARRED SPANISH MACKEREL MEATBALLS." KnE Life Sciences 2, no. 1 (2014): 12. http://dx.doi.org/10.18502/kls.v1i0.78.

Full text
Abstract:
Narrow-barred Spanish mackerel (Scomberomorus spp.) is a species of fish that is widely preferred due to its high potential and economical value. This research is aimed to utilize seaweed (Eucheuma cottonii and Eucheuma spinosum) to increase iodine and dietary fiber content of fish meatballs to help fulfill the daily needs of Indonesians. The first stage of this research was conducted to determine the best type and concentration of seaweed flour to be added to the fish meatballs dough. A series of seaweed flour addition concentration employed in this research are 1, 2, 3, 4, and 5% for each ty
APA, Harvard, Vancouver, ISO, and other styles
44

Kelmaskosu, Dorina, Rachel Breemer, and Febby J. Polnaya. "Pengaruh Konsentrasi Tepung Beras Ketan Terhadap Mutu Dodol Pepaya." AGRITEKNO: Jurnal Teknologi Pertanian 4, no. 1 (2015): 19–24. http://dx.doi.org/10.30598/jagritekno.2015.4.1.19.

Full text
Abstract:
The objective of this research was to determine the best level of concentration of waxy rice flour on the quality of “dodol” papaya. A completely randomized experimental design having of five levels of treatment, namely: control, waxy rice concentration of 0, 10, 20, 30, and 40% were applied in this research. Variables measured on the product including the chemical composition (moisture, ash, vitamin C, and reducing sugar content) and the products were also subjected to organoleptic test for springiness, taste, color, odor, and preference level. The results showed that the different waxy rice
APA, Harvard, Vancouver, ISO, and other styles
45

Cócaro, Elaine Souza, Laise Freitas Laurindo, Marcela Alcantara, Inayara Beatriz Araújo Martins, Augusto Aloísio Benevenuto Junior, and Rosires Deliza. "The addition of golden flaxseed flour (Linum usitatissimum L.) in chicken burger: Effects on technological, sensory, and nutritional aspects." Food Science and Technology International 26, no. 2 (2019): 105–12. http://dx.doi.org/10.1177/1082013219871410.

Full text
Abstract:
Five different concentrations of golden flaxseed flour (0%: F0 (control), 5%: F1, 10%: F2, 15%: F3, 20%: F4) were used as a functional ingredient to replace the fat in chicken burgers. The products were analyzed for moisture, protein, carbohydrate, fat, ash, shear force, consumer acceptance, and their sensory and technological characteristics. The fat, carbohydrate, and protein contents of the raw hamburgers did not differ significantly. An increase in golden flaxseed flour concentration caused a decrease in moisture content and an increase in ash content. The addition of golden flaxseed flour
APA, Harvard, Vancouver, ISO, and other styles
46

Cavalcante, Rodrigo Barbosa Monteiro, Marcelo Antônio Morgano, Kaesel Jackson Damasceno e. Silva, Maurisrael de Moura Rocha, Marcos Antônio da Mota Araújo, and Regilda Saraiva dos Reis Moreira-Araújo. "Cheese bread enriched with biofortified cowpea flour." Ciência e Agrotecnologia 40, no. 1 (2016): 97–103. http://dx.doi.org/10.1590/s1413-70542016000100009.

Full text
Abstract:
ABSTRACT The development and enrichment of food are of great importance not only for the industry but also to improve the population's nutrition, where you can create new products or optimize existing ones. The consumption of fortified products in the diet is an option for the control of deficiency diseases. This study aimed to develop enriched cheese bread with whole biofortified cowpea flour and evaluate their acceptance and chemical composition. Two formulations, F1 and F2, were prepared containing 5.6 and 8% of cowpea flour as a substitute for starch, respectively. To check acceptance, thr
APA, Harvard, Vancouver, ISO, and other styles
47

KALDARBEKOVA, M., Y. UZAKOV, I. CHERNUKHA, A. KURMANBEKOVA, and B. JETPISBAYEVA. "STUDYING THE EFFECT OF MULTICOMPONENT PICKLE ON THE QUALITY OF COOKED AND SMOKED HORSE MEAT PRODUCT." Periódico Tchê Química 16, no. 33 (2019): 259–65. http://dx.doi.org/10.52571/ptq.v16.n33.2019.274_periodico33_pgs_259_265.pdf.

Full text
Abstract:
The multicomponent pumping pickle containing protein and carbohydrate components injected into the muscle tissue of horse meat, followed by massaging, tends to tenderize meat and improve the organoleptic characteristics of the finished product. Analysis of the data obtained showed that the introduction of additives to the multicomponent pickle contributed to the moisture-holding process in horse meat. An important physical and chemical indicator of meat products is the moisture-holding ability, which affects the consistency of finished products and the process of their microbiological spoilage
APA, Harvard, Vancouver, ISO, and other styles
48

Escobar, Amanda, Arthur Rocha-Gomes, Clarisse Giovana Maciel dos Reis, et al. "Unripe banana flour (Musa cavendishii) promotes decrease in weight gain and elimination of fecal cholesterol in Wistar rats." Nutrition & Food Science 50, no. 1 (2019): 157–67. http://dx.doi.org/10.1108/nfs-12-2018-0337.

Full text
Abstract:
Purpose The purpose of this study is to evaluate the chemical composition of unripe banana flour from Southeast Brazil and verify its nutritional, physiological and biochemical properties in adult Wistar rats. Design/methodology/approach Analysis of soluble solids, titratable acidity, pH, moisture, ash, lipids, proteins, carbohydrate, resistant and total starch and energy was obtained. In all, 18 male Wistar rats were given different concentrations of unripe banana flour (0, 10 and 20 per cent) and these assessments were performed: feed, caloric and water intake; weight gain; coefficient of fo
APA, Harvard, Vancouver, ISO, and other styles
49

Ogunka, N. P., C. F. Ezeama, and U. J. Ukpabi. "Physicochemical and microbial properties of orange-fleshed sweet potato flour produced with sun-drying and sulphiting agent." Food Research 5, no. 3 (2021): 315–20. http://dx.doi.org/10.26656/fr.2017.5(3).561.

Full text
Abstract:
Many local Nigerian processors of sweet potato flour use sun-drying of the sliced roots in place of modern mechanical drying. This study used carotene-rich UMUSPO3 orangefleshed sweet potato (OFSP) variety that was newly bred at National Root Crop Research Institute (NRCRI), Umudike, Nigeria to evaluate the possible effect of sun-drying and sulphiting on the physicochemical and microbial properties of OFSP flour samples. Data were obtained for OFSP sun-dried flour samples processed by different pretreatment methods (blanching, sulphiting with sodium metabisulphite and a control). Results showe
APA, Harvard, Vancouver, ISO, and other styles
50

Adeyanju, J. A., G. O. Babarinde, B. F. Olanipekun, I. F. Bolarinwa, and S. O. Oladokun. "Quality assessment of flour and cookies from wheat, African yam bean and acha flours." Food Research 5, no. 1 (2021): 371–79. http://dx.doi.org/10.26656/fr.2017.5(1).370.

Full text
Abstract:
In this study, the suitability of wheat, acha and African yam bean composite flour in the development of cookies was investigated. Wheat, acha and African yam bean were blended into various proportions of flour mixes and used to produce cookies. The flour mixes were analyzed for the proximate, minerals composition, functional properties and anti-nutrients, while the cookies were evaluated for its sensory and physical properties. The proximate composition of the flours varied from 7.85-9.71%, 12.34-14.01%, 1.15- 1.86%, 1.21-1.49%, 1.65-1.92% and 70.01-76.11% for moisture, protein, fat, crude fi
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!