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Journal articles on the topic 'Flour quality analysis'

Author: Grafiati

Published: 5 June 2025

Last updated: 2 August 2025

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1

N, Pudyastuti Anggit, Darmanto YS, and Fronthea Swastawati. "Quality Analysis Satsuma Age of Threadfin Bream (Nemipterus sp) Processed Using Different Kind of Flours." Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology 4, no. 2 (2011): 13–22. http://dx.doi.org/10.14710/ijfst.6.2.13-22.

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Satsuma age is one kind of diversification product, originally characterized as a traditional food from Japan, that processed by surimi added with flour, vegetables, and spices, and then cooking by frying. The aim of this research were to evaluate the effect of different kind of flours used on gel strength and hedonic value and also to know the best kind of flour use in processing of satsuma age of threadfin bream. The experimental design that used is Randomized Block Design. Different treatments used was different kind of flour, namely tapioca flour , sagu flour, and garut flour. The result i

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Chu, Ji-Hye, Jin-Hee Choi, Eun-Seong Go, and Hae-Yeon Choi. "Quality characteristics of muffins prepared with different types of rice flour." Korean Journal of Food Preservation 30, no. 4 (2023): 630–41. http://dx.doi.org/10.11002/kjfp.2023.30.4.630.

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The quality characteristics of muffins with different types of rice flour, such as soft flour (CON), soft rice flour (SRF), floury rice flour (FRF), and rice flour (RF) were assessed by using Image J program, which includes their particle size analysis, moisture content, pH, color, specific volume, baking loss rate, texture. (D[4, 3]) is weighted mean diameter, which is directly obtained in particle size measurements showed large values in the order of rice flour, floury rice flour, soft rice flour, and soft flour. The moisture content was high in the CON and SRF groups with small particle siz

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3

Kosoko, Sulaimon Babatunde, Wilson Tamunotonye Orunaboka, and Abiona Sunday Aina. "Quality Characterization of Instant Pounded Yam Flour and its Composites Using Principal Component Analysis." Asian Food Science Journal 22, no. 10 (2023): 132–46. http://dx.doi.org/10.9734/afsj/2023/v22i10680.

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The importance of producing acceptable composite instant pounded yam flour has been challenging in todays’ consumer market due to various substitutes been utilized during its production process as a way of reducing the production cost hence the need to carry out quality assessment of the products. Aims: This study examined the functional and pasting characteristics of composite Instant Pounded Yam Flour (IPYF) made from varying substitution levels (15%, 30% and 45%) of Dehulled White Sorghum Flour (DWSF), White Rice Flour (WREF) and High Quality Cassava Flour (HQCF). Study Design:

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Man, Simona Maria, Adriana Paucean, and Sevastita Muste. "Preparation and Quality Evaluation of Gluten-Free Biscuits." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (2014): 38. http://dx.doi.org/10.15835/buasvmcn-fst:10080.

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The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF), rice flour (RF) and soybeans flour (SF). Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, s

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Annisa, Wahyu Ilmi, Martha Ardiaria, Ayu Rahadiayanti, et al. "Microbiology quality and shelf life analysis of enteral formulas based on tempeh flour and yam flour." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 8, no. 2 (2020): 85–91. http://dx.doi.org/10.14710/jgi.8.2.85-91.

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Background: Critically ill patients have an increased risk of developing infection. Enteral formula that given to patients must meet food safety which includes microbiology quality. In powder form, powder formula is a solution to suppress microbial growth, although it is still susceptible to oxidation. Shelf life is useful to determine the oxidation status. Objectives: This study aimed to analyze the value of TPC, Salmonella, E. coli and shelf life of enteral formula.Methods: This study was a completely randomized experimental design of one factor, namely the length of storage for values of TP

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Praseptiangga, D., D. Widyaastuti, R. F. A. Sarifah, and D. Ishartani. "Chemical properties and microstructure analysis of yellow corn and okara-based composite flour." Journal of Physics: Conference Series 2344, no. 1 (2022): 012018. http://dx.doi.org/10.1088/1742-6596/2344/1/012018.

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Abstract Composite flour is derived from mixing flour rich in starch, protein, and other ingredients. Corn and okara have great potentials of being used as raw materials for the manufacturing of this composite flour, due to their high nutritional quality and affordability. Therefore, this study was aimed to analyze the chemical characteristics and microstructure of yellow corn and okara-based composite flours. The composite flour was produced in five different formulations of yellow corn flour and dried okara. The data obtained were statistically analyzed using the One-way ANOVA with a signifi

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Azizah, Nurul, Rahmi Holinesti, Wiwik Gusnita, and Wiwik Indrayeni. "Quality Cookies Kastengel Cornstarch Substitution." Jurnal Pendidikan Tata Boga dan Teknologi 5, no. 2 (2024): 216. http://dx.doi.org/10.24036/jptbt.v5i2.12945.

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This research aims to analyze the effect of corn flour substitution of 20%, 40%, and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies This research aims to analyze the effect of corn flour substitution of 20%, 40% and 60% on the quality of shape, color, aroma, texture and taste of Kastengel cookies. This type of research is experimental using quantitative methods with organoleptic test format for the quality of Kastengel cookies with corn flour substitution. The data obtained was then tabulated in table form and analyzed using analysis of variance (ANAVA), If F

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8

Radu, Steluța. "Nutritional impact of the pre-backed pizza dough made of the nutritive flours vs the classic pizza dough on the food diet." Journal of Agroalimentary Processes and Technologies 2024 (30), no. 4 (2025): 521–27. https://doi.org/10.59463/japt.2024.2.56.

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In this experimental research were followed the quality characteristics of the flours and the quality of pizza dough obtained from the dietetic flour, gluten-free flour and rye flour comparative with more processing flours T 000 and T 650. The types of cereals Genius, Spelta, and Secale cereale were used for obtained the types of flour. These three types of flour were chosen due to the beneficial nutritional influence on some diets. Thus, two control samples were made from T650 flour and T 480 or T 000 flour and the new technological recipes for the pizza doughs made from Graham or dietetic fl

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Ud Din, Ghulam Mueen, Wardha Usmani, Ashiq Hussain, et al. "Effect of multigrain flour mixes on the physicochemical, nutritional, textural, and sensory quality of cake rusks." Italian Journal of Food Science 37, no. 2 (2025): 261–75. https://doi.org/10.15586/ijfs.v37i2.2921.

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This work involves blending wheat flour with various proportions of millet, gram, and maize flours to check the effects on cake rusk with respect to important parameters such as moisture; protein; fat; ash; fiber; α-amylase activity; gluten content; and rheological, physical, textural, and proximate characteristics. Five flour blends were used in the study, which included T0 (wheat flour), T1 (400 g wheat flour and 100 g millet flour), T2 (400 g wheat flour and 100 g gram flour), T3 (400 g wheat flour and 100 g corn flour, and T4 (200 g wheat flour, 100 g millet flour, 100 g gram flour, and 10

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Puri, Shruti, Loveleen Kaur Sarao, Kulveer Kaur, and Ananya Talwar. "Nutritional and quality analysis of quinoa seed flour fortified wheat biscuits." Asian Pacific Journal of Health Sciences 7, no. 1 (2020): 48–52. http://dx.doi.org/10.21276/apjhs.2020.7.1.9.

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Onwuzuruike, U. A., K. G. Okakpu, J. Ndife, U. C. Uzochukwu, and E. U. Abiamere. "Quality Assessment of Strips produced from Soybean and Cassava Flour Blends." Nigerian Journal of Biotechnology 38, no. 2 (2022): 24–39. http://dx.doi.org/10.4314/njb.v38i2.3.

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This study evaluated the quality characteristics of strips produced from blends (%) of soybean and cassava flours. Wholesome cassava roots and soybean grains were procured and processed into flours. Seven blends of soybean and cassava flour blends were formulated (0:100, 100:0, 50:50, 40:60, 20:80, 60:40 and 80:20) while 100% wheat flour served as control. Strips were produced from the blends. The composite flours were analyzed for their functional properties while the proximate, mineral, vitamin, antinutrient contents and sensory characteristics (assessed by 25 panelists) of the strips were a

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Rukshan, Lyudmila, Alena Navazhilova, and Dmitry Kudin. "Quality analysis and prospects for use of lupin seeds of Belarusian selection." Food Science and Applied Biotechnology 3, no. 1 (2020): 22. http://dx.doi.org/10.30721/fsab2020.v3.i1.71.

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The paper investigates technological parameters of the quality of low-alkaloid lupin of five cultivars selected and grown in the Republic of Belarus during the years from 2007 to 2017. Prospects for the use of the obtained seeds have been studied. This study reveals great influence of cultivar and climatic conditions during growth of lupin seeds on correlation of anatomic parts in seeds as well as on their physical properties. Cultivar of lupin seeds Jan is recommended for whole grain flour and graded flour production based on its anatomic composition, uniformity and physical properties. A com

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GÖNCÜ, Ali, Yasemin KUZUMOGLU, Ilyas ÇELIK, and Asli YILDIRIM VARDIN. "QUALITY PROPERTIES OF GLUTEN-FREE BOZA PRODUCED WITH BUCKWHEAT (Fagopyrum esculentum) AND TEFF (Eragrostis tef) FLOUR." Latin American Applied Research - An international journal 54, no. 2 (2024): 165–73. http://dx.doi.org/10.52292/j.laar.2024.2851.

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Boza is a traditional Turkish fermented cereal beverage and typically can be produced from wheat, corn, rice, or millet. This paper aims to significant contribution to the limited availability of gluten-free boza. Gluten-free boza was obtained from buckwheat and teff flour as natural gluten-free ingredients, instead of wheat flour in this study. The results showed that gluten-free boza has more dietary fiber, protein, potassium, magnesium, manganese, phosphorus, and zinc. Substituting gluten-free flour decreased the boza’s viscosity, yet this decrease did not affect the sensory analysis result

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Corina Lai Hui Ling, Hasmadi Mamat, Ahmad Hazim Abdul Aziz, Mohd Khairi Zainol, and Norazlina Mohammad Ridwan. "Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends." International Journal of Food 1, no. 1 (2024): 1–10. http://dx.doi.org/10.51200/ijf.v1i1.4832.

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This study aimed to identify the optimal biscuit formulation using blends of tapioca flour, desiccated coconut flour and wheat flour. Four formulations, denoted as F1, F2, F3, and F4 with varying ratios of wheat flour, tapioca flour, and desiccated coconut flour (30:20:50, 30:30:40, 30:40:30, and 30:50:20 respectively), were produced. Multiple methodologies were employed to study the impact of composite flour on the quality of cookies, including sensory evaluation, proximate analysis, and physical evaluations. After a hedonic test involving 50 panelists, F3 emerged as the superior formulation.

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OP, Ohini. "Chemical, Anti-Nutritional Factors and Sensory Properties of Maize-Kidney Bean Flours." Food Science & Nutrition Technology 4, no. 6 (2022): 1–9. http://dx.doi.org/10.23880/fsnt-16000203.

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In recent years, research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. TUWO is a traditional food made from maize flour and consumed by all ages in Nigeria. Flours blends were obtained from Maize and kidney bean flours using the following proportions: A= (100% maize flour as control), B= (90:10), C= (85:15), D= (80:20), E= (75:25). Products were analysed for proximate, functional, pasting, antinutrients and sensory properties. Proximate analysis showed increased in moisture, protein, ash, fiber contents while the

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Chidimma, L. Ifeh, A. Okolo Chioke, and N. Odoh Eunice. "Quality Evaluation of Biscuits Produced from Wheat, High-Quality Cassava, and African Walnut Composite Flours." Journal of Scientific and Engineering Research 11, no. 1 (2024): 32–40. https://doi.org/10.5281/zenodo.10620530.

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<strong>Abstract </strong>Biscuits were produced from wheat flour, high-quality cassava, and African walnut flours. The flour samples were mixed in different ratios of wheat, high-quality cassava, and walnut, baked at 220°C for 15 min. The biscuit samples were subjected to proximate, mineral, anti-nutritional, physical properties, and sensory analyses. The data generated was subjected to analysis of variance and significance was accepted at <em>P</em> < 0.05. For the proximate composition of the biscuit samples, the moisture, ash, protein, fat, fibre, and carbohydrate contents ranged fr

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Ruslyakov, V. A. "Flour quality management." Upravlenie kachestvom (Quality management), no. 3 (February 15, 2023): 14–20. http://dx.doi.org/10.33920/pro-01-2303-02.

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This article is devoted to the study of issues related to the quality indicators of raw materials for the production of flour. The issue of a global problem related to the factors of the use of low-quality food raw materials and food products necessary for the preservation of human health is touched upon. The definition of the concept of quality is given, which includes the effectiveness of absolutely all aspects of activity. It is noted that in order to ensure the favorable flow of all technical processes, it is worth using high-quality raw materials. The parameters that are used to determine

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18

C. T., Msugh, Adah C. A., and Asemave K. "Quality Evaluation of Composite Flour From Wheat, Soybean and Sunflower Seeds for Bread Making." African Journal of Agriculture and Food Science 7, no. 3 (2024): 265–83. http://dx.doi.org/10.52589/ajafs-c84bu7gc.

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Composite flours with good functional properties and high nutrient content was developed by substituting wheat with soybeans and sunflower seed flour. Wheat flour was supplemented with soybeans and sunflower seeds flour at a ratio of 100:0:0, 90:10:10, 80:10:10, 70:20:10 and 60:30:10, respectively. Standard analytical procedures were used for all the analysis on the samples. The composite flours obtained were evaluated for their functional properties, proximate composition and antinutritional properties. The results for the functional properties showed values which ranged from 1.76 to 2.38 mL/

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Rusydah, Ami Silvia, Endang Noerhartati, and Tri Rahayuningsih. "Sorghum (Sorghum Bicolor) Entrepreneurship Products: Chemical Quality Analysis." IJEBD (International Journal of Entrepreneurship and Business Development) 5, no. 5 (2022): 987–91. http://dx.doi.org/10.29138/ijebd.v5i5.1996.

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Purpose: The study aims to find to determine the effect of the proportion of sorghum flour: glutinous rice flour and types of sugar on the quality of sorghum dodol products Design/methodology/approach: This study used a factorial randomized block design (RAK) with factor (T) the proportion of sorghum flour: glutinous rice flour (T1 = 30:70 and T2 = 40:60 and factor (G) the type of brown sugar (G1 = palm sugar and G2 = palm sugar. While each treatment was repeated three times. Data on yield value, water content, ash content, protein content, fat content, carbohydrate content, and total su

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Tauferová, Alexandra, and Hana Hellingerová. "Effect of whole-grain flour addition on bread sensory quality." MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 13, no. 1 (2023): 3–13. http://dx.doi.org/10.2478/mjfst-2023-0001.

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Abstract Regarding the consumption of whole grains and fiber, the majority of the population falls short of the recommendations of health organizations. The aim of the study was to evaluate the effect of the type and content of whole-grain flour on the sensory properties of breads. A total of sixteen experimental bread samples were prepared, containing varying proportions of different types of whole-grain flours. Both quantitative descriptive analysis and hedonic analysis were carried out by using categorical ordinal scales. Differences in the graininess of the individual samples were sensoria

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Singh, Bhanu Pratap, and Pradeep Srivastava. "Quality Analysis of Prepared Mixed Wheat Flour." International Journal of Current Microbiology and Applied Sciences 9, no. 12 (2020): 1510–25. http://dx.doi.org/10.20546/ijcmas.2020.912.180.

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Ananda, Febri, and Rahmi Holinesti. "Quality Analysis Of Tomato Dodol Produced From Rice Flour Substitution." Jurnal Pendidikan Tata Boga dan Teknologi 2, no. 3 (2021): 142. http://dx.doi.org/10.24036/jptbt.v2i3.229.

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Dodol is a fairly popular traditional food that has been known since ancient times. Dodol is generally made from flour and fruit. Tomato dodol is one of the innovations of dodol made from fruit. This study aims to analyze the quality of tomato dodol substituted with rice flour with the ratio of glutinous rice flour and rice flour as much as 3:1, 1:1, and 1:3 in organoleptic tests on the shape, color, aroma, texture, and taste of tomato dodol. This type of research is a pure experiment using a completely randomized design (CRD) method, with three treatments and three repetitions. The data colle

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Islam, MZ, M. Shams Ud-Din, and MA Haque. "Studies on the effect of brown rice and maize flour on the quality of bread." Journal of the Bangladesh Agricultural University 9, no. 2 (2012): 297–304. http://dx.doi.org/10.3329/jbau.v9i2.11044.

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Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads were improved with addition of 8% maize and 8% brown rice flour in bread formulation. The protein content and other nutrients of breads were increased by addition of maize and brown rice flours. The effects

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Mahajan, K. C., S. K. Garg, Shivbilas Maurya, Mahendra Daheriya, and Swati Singh Maravi. "Optimization of Colour Parameters of Different Gluten-free Pasta Samples Using Response Surface Methodology." International Journal of Environment and Climate Change 13, no. 8 (2023): 1240–45. http://dx.doi.org/10.9734/ijecc/2023/v13i82065.

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Colour plays an important role in consumer’s perception and acceptability of the food product. Therefore, colour measurement and analysis is one of the most important quality attributes to optimize the quality and value of food. Different blends of gluten-free maize flour, finger millet (Ragi) flour and quinova flour were used as raw materials for the development of pasta. Hunter Lab Colorimeter was used for measuring the surface color of the uncooked pasta samples. High quality pasta (either fresh or dried) is normally yellow in colour and the degree of yellowness can be calculated by using b

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Ács, Erika, Lajos Bóna, Bernadett Langó, Péter Pepó, and István Petróczi. "The analysis of flour blends as affected by the behaviour of two different quality flours of triticale under different fertilizer treatments." Acta Agraria Debreceniensis, no. 70 (October 24, 2016): 5–8. http://dx.doi.org/10.34101/actaagrar/70/1808.

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Triticale is likely used in many countries in human consumption, due to its advantageous agronomical and nutritional properties mostly in blends. The baking quality of blends depends not just on the proportions of the used flours but also on their individual quality what can be influenced by fertilizer treatments. 22 flour blends were prepared with commercial wheat flour and triticale wholemeal flour in proportions from 0% to 100%. The triticale was treated with different amount of fertilizers (N30P30K30, N60P0K0). Changes of wet gluten contents and extensograph parameters of the blends

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Arinola, Stephen, Afolabi Omolara O., and Okunola Olutayo V. "QUALITY EVALUATION OF FLOUR AND BISCUIT PRODUCED FROM SWEET POTATO AND ORANGE POMACE." Suranaree Journal of Science and Technology 31, no. 6 (2025): 020033(1–8). https://doi.org/10.55766/sujst-2024-06-e03293.

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This study exploited the food and functional potentials of orange pomace, a solid waste of orange juice production, in producing composite flours and acceptable biscuit. Orange pomace and sweet potato were processed into flour; at 0%, 5%, 10%, 15%, 20%, 25% and 30% levels, orange pomace flour was utilized to substitute sweet potato flour. Using conventional techniques, pasting and functional analysis were performed on the composite flours, likewise the proximate composition, antioxidant activity, physical characteristics and sensory acceptability of biscuits made from the composite flours were

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Ghimire, Arjun. "Preparation and Quality Evaluation of Buckwheat Incorporated Bread." Nutrition and Food Processing 04, no. 5 (2021): 01–10. http://dx.doi.org/10.31579/2637-8914/058.

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This study aimed to optimize buckwheat flour in bread. The product formulation was based on the results obtained from the DOE (Design of Expert) v 7.1.5. Buckwheat flour incorporated bread was prepared with the incorporation of buckwheat flour in 10%, 17.5%, 20%, 25%, 30%, 32.5%, and 40% concentration with wheat flour. The physical properties of buckwheat were analyzed along with the different physical properties of the prepared product. The proximate along with iron content and sensory analysis of buckwheat incorporated bread of different concentrations was carried out and the means were comp

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Rahmadani, Meri, and Rahmi Holinesti. "Analysis of the Kastengel Quality Produced From the White Sweet Potato Flour." Jurnal Pendidikan Tata Boga dan Teknologi 2, no. 3 (2021): 148. http://dx.doi.org/10.24036/jptbt.v2i3.208.

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Kastengel is a cookie from the Netherlands that is crunchy, contains cheese, these cookies are in the form of blocks with a size of 4x1x1 cm, golden yellow, and fragrant. Kastengel is made from the main ingredient in the form of wheat flour which is still imported. The development of products from local flour, such as white sweet potato flour can reduce imports of wheat flour. The nutritional content of white sweet potato is not inferior to wheat and is widely grown in West Sumatra. This study discusses the analysis of the quality (shape, color, aroma, texture, and taste) of white sweet potato

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Zhang, Qiang, Daomei Cui, Naifu Wang, Zhenyu Yu, Xuran Cai, and Xianfeng Du. "Effect of ultra-high pressure treatment on quality of glutinous rice flours prepared with various water contents." International Food Research Journal 31, no. 4 (2024): 1003–10. https://doi.org/10.47836/ifrj.31.4.17.

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In the present work, the glutinous rice flours prepared using ultra-high pressure (UHP) treatment at 200 MPa (100 – 1,000 MPa range) were compared with the glutinous rice flour prepared using the conventional wet process. Results indicated that the protein and ash contents of the UHP-prepared glutinous rice flour were higher than those of the traditionally prepared glutinous rice flour. Low field nuclear magnetic resonance (LF-NMR) analysis demonstrated that the application of UHP treatment facilitated the penetration of water into the inner structure of glutinous rice granules, resulting in a

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Jukić, Marko, Gjore Nakov, Daliborka Koceva Komlenić, Nastia Vasileva, Franjo Šumanovac, and Jasmina Lukinac. "Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour." Plants 11, no. 6 (2022): 761. http://dx.doi.org/10.3390/plants11060761.

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Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased nutritional value, enhanced functional properties, and acceptable technological and sensory characteristics. Three types of brewer’s MBF (Pilsen, Amber, and Black) were used to replace WF in amounts of 20, 40, and 60%, while simultaneously reducing

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Canale, Michele, Rosalia Sanfilippo, Maria Concetta Strano, et al. "Artichoke Industrial Waste in Durum Wheat Bread: Effects of Two Different Preparation and Drying Methods of Flours and Evaluation of Quality Parameters during Short Storage." Foods 12, no. 18 (2023): 3419. http://dx.doi.org/10.3390/foods12183419.

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‘Violetto di Ramacca’ is a local variety of artichoke grown in Sicily (Southern Italy), known for its purple color with green streaks. In this study, the effects of two different preparation and drying methods (method A, fresh sample oven-dried at 40 °C for 48 h then mixed and ground into flour; and B, minced and frozen sample oven-dried at 40 °C for 24 h then blended and ground into flour) for flours from different parts of the artichoke (bracts, stems, and mix), used at different percentages of integration (5, 7.5, and 10%), in combination with re-milled semolina, have been evaluated. The po

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Tóth, Árpád, Péter Sipos, Mária Borbély, Csilla Uri, and Zoltán Győri. "Application of the SDS-PAGE method for the characterisation of winter wheat flour quality." Acta Agraria Debreceniensis, no. 23 (May 23, 2006): 112–18. http://dx.doi.org/10.34101/actaagrar/23/3213.

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The principle, development and importance of the SDS-PAGE method are presented in this article. The SDS-PAGE method has become one of the basic methods of molecular biological research, because it is widely applicable and its sensitivity is excellent in the separation of wheat storage proteins.We have shown the application of this method with a concrete example. It was also tested whether, it was possible to obtain a better baking quality product from a large amount of poor quality less valuable wheat by fractioning the flour according to particle sizes after grinding. We studied the rheologic

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Khatri, Sabin Bahadur, and Dev Raj Acharya. "Quality Attributes and Shelf-Life Estimation of Cassava Flour Incorporated Bakery Product (Biscuit)." Himalayan Journal of Science and Technology 5, no. 01 (2021): 45–51. http://dx.doi.org/10.3126/hijost.v5i01.42133.

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Cassava (Manihotesculentacrantz) is not true cereals are largely grown all over the world. They are very important due to their excellent nutritional contents especially protein, crude fiber, and carbohydrates. Biscuits were prepared by mixing cassava and wheat flour. Six treatments were prepared by adding 10%, 20%, 30%, 40%, and 50% cassava flour with wheat flour (Sample B, C, D, E, and F respectively) along with controlled treatment of 100% wheat flour (A). The proximate composition of flours was analyzed and prepared biscuits were subjected to sensory evaluation and shelf-life estimation. T

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Maskey, Bunty, Ashish Paudel, and Nabindra Kumar Shrestha. "Effect of Incorporation of Oats and Malted Barley Flours on the Quality of Cookies." Himalayan Journal of Science and Technology 5, no. 01 (2021): 67–74. http://dx.doi.org/10.3126/hijost.v5i01.42142.

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The study aimed to determine the potential of oats and malted barley flours incorporation on cookie making. D-optimal mixture design was employed for formulating the recipe of cookies. Seven different formulations of recipe containing oats flour: malted barley flour: wheat flour in the ratio of 20:25:55, 15:30:55, 13:32:55, 10:35:55, 7:38:55, 5:40:55 and 100:0:0 was prepared. The prepared cookies were subjected to sensory evaluation for consumer acceptability and the data obtained were statistically analyzed using two-way ANOVA (no blocking) at a 5% level of significance. From the mean sensory

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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.

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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

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Holinesti, Rahmi, and Alvina Restu Prananta. "The Quality of Wingko Babat from Green Bean Flour." Jurnal Pendidikan Tata Boga dan Teknologi 3, no. 2 (2022): 37. http://dx.doi.org/10.24036/jptbt.v3i2.306.

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Wingko is an intermadiate morsture food or snack made from glutinous rice flour mixed with grated half young coconut then added sugar. The main ingredient in making wingkobabat is glutinous rice flour. Wingko tripe variations can be done by diversifying with local agricultural products, namely mung bean flour. The nutritional content of mung bean flour is not inferior to glutinous rice flour. This study discusses the analysis of the quality (shape, color, aroma, texture and taste) of wingko tripe with mung bean flour as much as 10%, 20%, and 30%. This type of research is a pure experiment with

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Emojorho, Ernest Eguono, Marian Reuben-Okoye, Agnes Aphiar, et al. "Assessing the Quality and Potential of Fried Noodles: An Analysis of Wheat and Afzelia africana Flour Blends in Chemical, Functional, Physical, and Sensory Dimensions." Asian Journal of Advanced Research and Reports 18, no. 6 (2024): 41–53. http://dx.doi.org/10.9734/ajarr/2024/v18i6652.

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Afzelia africana flour was produced by roasting, dehaulling and grinding seeds into flour. In this study, the chemical composition, functional, physical properties and sensory characteristics of fried noodles produced from wheat and Afzelia africana (Akpalata) flour blends were evaluated. Wheat and Afzelia africana flours was blended in the ratio of 100:0(WFO), 95:5(WFAA1), 90:10(WFAA2), 85:15(WFAA3) and 80:20(WFAA4) as 100% wheat flour was used as the control. Samples were used to produce fried noodles. The functional qualities of flour mixes were examined. The noodles samples underwent physi

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Bôa, Gabriela, Bárbara Silva, Maria Inês Dantas, Fátima Ladeira Mendes Duarte, Hercia Stampini Duarte Martino, and Mirella Lima Binoti. "Sorghum, germinated millet and chia cookies: development, chemical composition and sensory analysis." Archivos Latinoamericanos de Nutrición 71, no. 3 (2021): 218–27. http://dx.doi.org/10.37527/2021.71.3.006.

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The objective of this work was to develop cookies using sorghum, germinated millet and chia flours. Four formulations (F) were used: F-sorghum (100% sorghum flour); F-Sorghum + chia (50% sorghum flour and 50% chia flour), F-millet (100% millet flour) and F-millet + chia (50% millet flour and 50% chia flour). The germinated millet flour was submitted to microbiological analysis. All cookies were evaluated in relation to chemical and sensory analyses, according to AOAC and hedonic nine-point scale, respectively. The statistical analysis was performed by the variance analysis and Tukey test at 5%

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STAMATIE, Gabriela Daniela, Denisa Eglantina DUȚĂ, Alina Culețu, Iulia Elena SUSMAN, Marina SCHIMBATOR, and Florentina ISRAEL-ROMING. "The Influence of Plant Proteins (from Pleurotus, pea, corn, soy, oat, hemp and sea buckthorn) Addition on Wheat Dough Rheology." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 78, no. 1 (2021): 101. http://dx.doi.org/10.15835/buasvmcn-fst:2020.0047.

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Replacing wheat flour with protein rich flours, determine changes in the rheology of the dough and in the quality of the finished. The study of the rheological behavior of the dough when replacing 10% wheat flour with plant protein flours. Mixtures of wheat flour and 10% protein rich ingredients were used: Pleurotus flour, pea protein isolate, protein hydrolysate from corn, soy protein isolate, oat protein, hemp protein, sea buckthorn protein. Mixolab system was used to perform the rheological analysis of the dough. Water absorption ranged from 57.1% in the wheat flour sample with the addition

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Olatunde, Ganiyat O., Taofik A. Shittu, Folake O. Henshaw, and Michael A. Idowu. "Multivariate analysis of quality attributes of sweetpotato flour." Journal of Food Measurement and Characterization 11, no. 4 (2017): 2211–21. http://dx.doi.org/10.1007/s11694-017-9606-2.

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Jakab, I., J. Tormási, V. Dhaygude, Zs Mednyánszky, L. Sipos, and I. Szedljak. "Cricket flour-laden millet flour blends' physical and chemical composition and adaptation in dried pasta products." Acta Alimentaria 49, no. 1 (2020): 4–12. http://dx.doi.org/10.1556/066.2020.49.1.2.

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Increasing the protein and antioxidant content of food products is a constant challenge amongst researchers. Dried pasta products are popular amongst all groups of society. The most important factor in pasta processing is the quality of the flour. Millet (Panicum miliaceum) flour has high nutritional value, enriching it with cricket (Gryllus bimaculatus) flour is good choice to increase the quality of protein composition and antioxidant properties of products. Flour mixtures of millet and insect flours (5% and 10%) were analysed after mixing and pasta processing. Addition of wheat gluten impro

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Spina, Alfio, Carmine Summo, Nicolina Timpanaro, et al. "Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality." Foods 13, no. 5 (2024): 807. http://dx.doi.org/10.3390/foods13050807.

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The popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (Lupinus albus L.) and of protein concentrate from narrow-leaved lupin (Lupinus angustifolius L.) were used as replacements for durum wheat semolina to prepare bread, and their effects on the physicochemical properties of the flour blends, as well as the technological and sensory qualities of bread, were evaluated. The addition of protein concentrate from narrow-leaved lupin and white lupin flour increased th

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Рукшан, Л. В., and Е. С. Новожилова. "Analysis of the quality and prospects for using beans." Food processing industry, no. 5 (April 13, 2024): 63–66. http://dx.doi.org/10.52653/ppi.2024.5.5.018.

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Проведен анализ литературных данных, свидетельствующий об отсутствии на территории Беларусь изученных в технологическом плане сортов фасоли обыкновенной. Выявлено, что главные причины слабого внедрения фасоли в производство – отсутствие сортов, адаптированных к конкретной почвенно-климатической зоне. Поэтому все проводимые в настоящее время исследования в основном направлены на поиск доминантных признаков селекции сортов. Для исследования сформированы группы образцов семян следующим образом: белая крупная, белая мелкая, цветная (красная). Изучены показатели технологических свойств и перспектив

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Nagai, Takeshi, Norihisa Kai, Yasuhiro Tanoue, and Nobutaka Suzuki. "Characteristics of Rice Flour Breads Using Yeast Isolated from Pear Red Bartlett Fruits." Journal of Agricultural Science 10, no. 3 (2018): 16. http://dx.doi.org/10.5539/jas.v10n3p16.

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To develop high qualities of rice flour breads, we tried to prepare breads using rice flours from major five non-glutinous rice cultivars on market shares of Japan and wild-type Saccharomyces cerevisiae strain YTPR1 isolated from pear Red Bartlett fruits. Apparent amylose contents of rice flours were measured about 12.1-19.9%. Damaged starch contents of these flours were about 22% regardless to the kinds of rice cultivars. Gluten was added about 20 wt.% based on rice flour, and breads were made in the same way. Any bread has caused caving. Next, the amount of water added in dough was regulated

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Zhang, Guang Le, Li Zhang, Feng Jia, and Jin Shui Wang. "The Study Analysis of the Flour Quality Influence on Baked Goods." Advanced Materials Research 524-527 (May 2012): 2218–22. http://dx.doi.org/10.4028/www.scientific.net/amr.524-527.2218.

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Flour quality plays a basic role in the process of making baked goods. This article outlines the influence and relevant correlation of flour quality in the baked goods and has a great significance to raise the level of baked goods processing.

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Begum, J., MN Islam, MH Rashid, et al. "Chhana binders effects on the quality of Rosogolla." Bangladesh Journal of Animal Science 51, no. 1 (2022): 12–16. http://dx.doi.org/10.3329/bjas.v51i1.58882.

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A study was carried out to investigate the effect of different levels of Chhana binder on the sensory and chemical quality of Rosogolla. Therefore, two (02) types of Chhana binders in different percentage such as 3, 5 and 7% wheat flour as well as 3, 5 and 7% rice flour (w/w) were used to prepare Rosogolla to find out a suitable Chhana binder for manufacturing good quality Rosogolla. Based on sensory evaluation, the highest score was obtained from 5% wheat flour and lowest score was from 5% rice flour, might be due to wheat flour contain gluten. From chemical analysis, the protein and carbohyd

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Matias Silva, Nayane, Diene Gonçalves Souza, Abner Alves Mesquita, Daniel Emanuel Cabral de Oliveira, Osvaldo Resende, and Marco Antônio Pereira da Silva. "Drying and analysis of waste from potatoes, carrots, and chayote for food purposes." Comunicata Scientiae 14 (September 20, 2023): e3492. http://dx.doi.org/10.14295/cs.v14.3492.

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Vegetable peels are rarely used in food preparation, causing the loss of several nutrients. Such residues caproduce flour as a possible food source with added nutritional and economic value. Thus, the objective wasto evaluate the nutritional quality and the color of the flours obtained from the peels of potato, carrot, andchayote subjected to drying at the temperatures of 40, 50, 60, and 70 °C, as well as analyzing the dryingkinetics. The peels were removed, packed in an isothermal box with ice, and taken to the laboratory. Thenthey were washed in running water to remove dirt and unwanted part

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Katlishin, Oleg Ilyasovich, and Anatoly Ivanovich Panyshev. "Integrated economic analysis and evaluation of competitiveness of wheat flour of top variety at Perm market." Revista Amazonia Investiga 9, no. 28 (2020): 427–38. http://dx.doi.org/10.34069/ai/2020.28.04.48.

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Flour is one of the most significant essential commodities, and quality of the final product produced by food enterprises in baking, pasta, confectionery, and catering and modern trade depends on its properties. The aim of the study is comprehensive economic analysis and assessment of competitiveness of premium wheat flour sold by New Family LLC in Perm. Achieving this goal the following tasks were carried out: consideration of theoretical foundations of wheat flour competitiveness, conducting primary and secondary marketing research on the wheat flour market (including sociological survey); q

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Rafi, Mohamad, Sifa Awalul Fikriah, Rifki Husnul Khuluk, and Utami Dyah Syafitri. "Discrimination of cassava, taro, and wheat flour using near-infrared spectroscopy and chemometrics." Jurnal Kimia Sains dan Aplikasi 23, no. 10 (2020): 360–64. http://dx.doi.org/10.14710/jksa.23.10.360-364.

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There is a difference in the selling price for cassava, taro, and wheat flour, with taro flour having a higher price. It could be a reason for adulterating the taro flour from the other two flours and reducing quality. This study aims to distinguish the three types of flour using the near-infrared (NIR) spectra combined with chemometrics. The NIR spectra of all samples were measured at a wavelength of 1000-2500 nm. The multivariate analysis used was principal component analysis (PCA), and PCA followed with discriminant analysis (DA). The preliminary process of the signal using area normalizati

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Abioye ADEDIPE, Emmanuel Oladeji ALAMU, Olabisi Busayo OGUNGBESAN, et al. "Quality evaluation of composite flours and snacks made from sweet potato, breadfruit and Tigernuts." World Journal of Advanced Research and Reviews 26, no. 1 (2025): 986–95. https://doi.org/10.30574/wjarr.2025.26.1.0296.

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The composite flour of sweet potato, Breadfruit, and Tigernuts were used to produce Cookies in the following proportion (100:0:0, 0:100:0, 65:30:5, 70:25:5, 75:20:5, 80:15:5), respectively. The proximate composition, functional and pasting properties of the flour were determined while proximate and sensory evaluation were carried out on the Cookies using standard method of analysis. Proximate composition of flour (%) Moisture (6.78-12.38), Crude fat (9.77-15.69), Crude Ash (3.99-7.17), Crude fibre (5.43-6.88), Crude protein (8.38-12.25), Carbohydrate (53.03-60.96). Functional properties of com

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