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Journal articles on the topic 'Kidney bean-wheat flour mixtures'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Okoye, J.I, A.C Nkwocha, and A.O Agbo. "CHEMICAL COMPOSITION AND FUNCTIONAL PROPERTIES OF KIDNEY BEAN/WHEAT FLOUR BLENDS." Continental J. Food Science and Technology 2 (July 25, 2008): 27–32. https://doi.org/10.5281/zenodo.834648.

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The chemical and functional characteristics of kidney bean and wheat flour blends were examined. The kidney bean flour (KF) was composite with wheat flour (WF) at the levels of 10%, 20%, 30%, 40% and 50%. The flour blends were analysed for their chemical composition and functional characteristics. From the results, the protein content of the blends increased with increasing supplementation with kidney bean flour from 22.74% in 50.50 (KF:WF) to 27.24% in 90:10 (KF:WF) samples, while the carbohydrate decreased. Contrarily, the energy content of the blends increased gradually as the level of fort

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2

Atmadja, Taufiq. "KARAKTERISTIK ORGANOLEPTIK DAN NILAI GIZI BISKUIT SORGUM KACANG MERAH." JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) 7, no. 01 (2025): 22–27. https://doi.org/10.36526/jipang.v7i01.4653.

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Healthy and nutritious snacks are essential for the development of toddlers, especially those aged 1 to 5 years. One of the snack innovations is biscuits made from a combination of sorghum flour and red beans. The use of sorghum and kidney beans is expected to bring new innovations in providing nutrition for toddlers. In Indonesia, biscuits for children are generally still made from wheat flour, so product development using local food ingredients is needed. The combination of sorghum flour and red bean flour biscuits is expected to be a side dish in fulfilling nutrition and supporting the grow

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3

Yenrina, Rina, Ismed Ismed, Wina Hildayani, and Jihan Rahma. "Antioxidant Activity and Physicochemical Characteristics of Dry Noodles with a Mixture of Wheat Flour and Kidney Bean Flour With the Addition of Butterfly Pea (Clitoria Ternatea L.) Extract." Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) 4, no. 02 (2023): 130–39. http://dx.doi.org/10.25077/aijans.v4.i02.130-139.2023.

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This study aims to determine the antioxidant activity and physicochemical properties of dried noodles mixed with wheat flour and red bean flour with the addition of butterfly pea flower (Clitoria Ternatea L.) extract. The design used in this study used a completely randomized design (CRD) with 5 treatments and 3 replications. Data analysis using ANOVA and further test with Duncan's New Multiple Range Test (DNMRT) analysis at 5% level. The treatments used in this study were treatment A (20 ml water: 0 ml butterfly pea extract), B (15 ml water: 5 ml butterfly pea extract), C (10 ml water: 10 ml

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4

Novikasari, Nur Annisa Metya, Anita Kurnia Wati, Nur Khikmah, and Iffah Muflihati. "EFFECT OF PEANUT TYPES ON PATTIES ANALOGUE CHARACTERISTICS." Journal of Agri-Food Science and Technology 1, no. 1 (2020): 1. http://dx.doi.org/10.12928/jafost.v1i1.1475.

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Patties analogs are products made from vegetable protein that is not from meat but resembles the nature of meat. Patties analog has several features, including being made or formulated so that the nutritional value is higher than the original meat. The purpose of the study was to determine the process of making patties analog, to determine the formulation of mung bean flour, kidney bean flour and peanut flour combined with wheat flour, to produce the best patties analog. Moreover, it is to determine the yield’s physical, chemical, and sensory of patties analog produced. The main ingredients us

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5

Han, Jiahui, Linjiang Pang, Linxin Bao, Xiafang Ye, and Guoquan Lu. "Effect of White Kidney Bean Flour on the Rheological Properties and Starch Digestion Characteristics of Noodle Dough." Foods 11, no. 22 (2022): 3680. http://dx.doi.org/10.3390/foods11223680.

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The aim of this study was to investigate the effect of adding white kidney bean flour on the quality of noodles. We selected four different proportions of white kidney bean flour (10–40%) in wheat flour to make the noodles, after which the noodles were analysed for their physical and chemical properties. The statistical method of correlation analysis was used in this study. The results showed that the noodles’ sensory and textural characteristics significantly improved after adding white kidney bean flour (p < 0.05). Compared with the control, the noodles’ surface with white kidney bean flo

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6

Maradudin, M. S., I. V. Simakova, N. V. Bolotova, and A. S. Fedonnikov. "Nutritional value of beans in developing food products." Voprosy detskoj dietologii 20, no. 3 (2022): 67–74. http://dx.doi.org/10.20953/1727-5784-2022-3-67-74.

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The aim of this research work was to study nutritional value of food beans for medical and biological justification of the possibility of combining it with wheat flour for the production of functional foods. The objects of the study were models of hearth bread made from: first grade wheat flour (100%), bean seed flour (white and red) (100%), as well as samples of hearth bread made from composite mixtures based on beans containing 50 and 75% of beans. Nutritional and biological value of the studied products was determined by calculation, comparing nutrient composition, protein digestibility ami

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7

Maradudin, M. S., I. V. Simakova, and A. M. Maradudin. "Effect of red food bean flour on the rheological properties of pasta." Vestnik MGTU 26, no. 3 (2023): 257–63. http://dx.doi.org/10.21443/1560-9278-2023-26-3-257-263.

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Legumes, in particular beans, differ significantly from cereals in protein content, amino acids, micro- and macroelements, so it can be argued that the addition of beans to the composite mixture will improve the nutrient composition and use the final products (pasta or bakery products) as specialized with increased protein content. The purpose of the work is to study the effect of red bean flour on the rheological properties of dough from a composite mixture based on durum wheat grits, as well as to confirm the possibility of using this product for the production of pasta with high protein con

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8

Rakhmayati, Oktavianisa, Khusnul Khotimah, Rizka Mulyani, and Indrati Kusumaningrum. "Pengaruh Penambahan Tepung Kacang Merah dan Tepung Ubi Jalar Ungu (Ipomoea batatas var Ayumurasaki) terhadap Sifat Fisik, Sensoris serta Kimia Chewy Cookies." Journal of Applied Agriculture, Health, and Technology 2, no. 1 (2023): 54–62. http://dx.doi.org/10.20961/jaht.v2i1.712.

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Cookies are a dry cake with a crunchy texture and refined grains. Cookies are usually made from the main ingredient, flour and other additives, sugar, eggs, and fat such as butter or margarine. Wheat flour contains a lot of gluten which, if consumed too much, will damage the lining of the small intestine, prevent the absorption of food nutrients, and cause diarrhea, anemia, osteoporosis, infertility, and several other diseases. The substitution of purple sweet potato flour high in anthocyanin and red bean flour high in fiber is one of the efforts to produce good quality chewy cookies which are

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9

Никонорова, Юлия Юрьевна, Елена Александровна Вихрова, and Елена Александровна Атакова. "Investigation of the properties of dough and bakery products from composite mixtures of premium wheat flour and mung bean." Food processing industry, no. 12 (November 27, 2022): 66–69. http://dx.doi.org/10.52653/ppi.2022.12.12.013.

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Исследования в области проектирования рецептурных составов и технологий хлебобулочных изделий, в том числе обогащенных физиологически функциональными ингредиентами, в настоящее время весьма актуальны и перспективны, поскольку позволяют организовывать питание населения на научно-гигиенической основе, а это, в свою очередь, является одним из максимально мощных факторов ликвидности хлебобулочной продукции. Целью настоящего исследования было экспериментальное обоснование возможности применения цельносмолотой муки из семян маша при производстве хлеба высокого качества. Семена маша относятся к персп

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10

Comasio, Andrea, Simon Van Kerrebroeck, Henning Harth, Fabienne Verté, and Luc De Vuyst. "Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs." Microorganisms 8, no. 10 (2020): 1534. http://dx.doi.org/10.3390/microorganisms8101534.

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Microbial strains for starter culture-initiated sourdough productions are commonly isolated from a fermenting flour–water mixture. Yet, starter culture strains isolated from matrices other than sourdoughs could provide the dough with interesting metabolic properties and hence change the organoleptic properties of the concomitant breads. Furthermore, the selection of sourdough starter cultures does not need to be limited to lactic acid bacteria (LAB), as other food-grade microorganisms are sometimes found in sourdoughs. Therefore, different strains belonging to LAB, acetic acid bacteria (AAB),

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11

Çakır, Elif, Sibel Kahraman, Muhammet Ozgolet, and Salih Karasu. "Effect of germinated different colored bean flours as functional ingredients on technological, bioactive and sensory quality of rice flour muffins." Italian Journal of Food Science 37, no. 2 (2025): 65–81. https://doi.org/10.15586/ijfs.v37i2.2880.

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Legumes are seen as an alternative protein source in the future. Germinated bean flours are increasingly incorporated into food formulations owing to their enhanced nutritional profiles. This study focuses on the development of novel gluten-free rice flour muffins enriched with five types of germinated bean flours: haricot bean, kidney bean, black bean, mung bean, and red bean flours. The research examines the impact of these germinated bean flours on the rheological properties of the muffin batter, as well as the physicochemical, bioactive, and sensory characteristics of the resulting muffins

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12

Bojňanská, Tatiana, Janette Musilová, and Alena Vollmannová. "Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough." Foods 10, no. 5 (2021): 1087. http://dx.doi.org/10.3390/foods10051087.

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The influence of the addition of four legume flours, chickpea, broad bean, common bean and red lentil (in amounts of 5%, 10% and 15% to a wheat-rye composite flour (50:50:0-control flour), in ratios of 50:45:5; 50:40:10; 50:35:15) was studied by analyzing the rheological properties of dough in order to further exploit the functionality of legume flours in bakery products. The rheological properties of dough were monitored using a Mixolab 2. A Rheofermentometer F4 was used to check the dough fermentation, and a Volscan was used for evaluating the baking trials. The addition of different legume

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13

Devi, Lufita, and Eva Fitriyaningsih. "PENGARUH PENAMBAHAN TEPUNG KACANG MERAH UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK FORMULA INSTAN MP-ASI BAYI USIA 6-12 BULAN." Jurnal Ilmu Gizi : Journal of Nutrition Science 11, no. 4 (2023): 218–24. http://dx.doi.org/10.33992/jig.v11i4.1325.

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The use of purple sweet potato and kidney beans attempts to increase the efficiency and economic value of purple sweet potato and kidney beans. One of them is the diversity of processed products from purple sweet potatoes and red beans, one of the uses for purple sweet potatoes and kidney beans is added to complementary foods. Purple sweet potatoes are high in carbohydrates and beans are good for vegetable protein. The aim of this research was to see the effect of red bean flour and purple sweet potato 10%, 20%, 30% on organoleptic properties (taste, aroma, texture and color). The research use

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14

Riyansah, Aldi, Desiana Nuriza Putri, and Damat Damat. "Kajian Kajian Subtitusi Pati Garut (Maranta arundinacea) Alami Dan Termodifikasi Pada Karakteristik Roti Manis Dengan Penambahan Tepung Kacang Merah." Food Technology and Halal Science Journal 2, no. 1 (2019): 178. http://dx.doi.org/10.22219/fths.v2i1.12974.

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The current pattern of public consumption leads to practical food products in the presentation, such as noodles, bread, and other snacks. This consumption pattern has resulted in increased demand for starch-based foodstuffs. The use of wheat flour that makes Indonesia continues to increase the percentage of imported food every year. The use of natural and modified starch is functioning as a substitute for wheat flour. The starch has a resistant starch. Resistant starch is a starch that can not be digested by digestive enzymes and resistant to stomach acid so it can reach the large intestine to

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15

Cacak-Pietrzak, Grażyna, Katarzyna Sujka, Jerzy Księżak, et al. "Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes." Foods 13, no. 8 (2024): 1244. http://dx.doi.org/10.3390/foods13081244.

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This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough’s development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea

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16

González-Montemayor, Angela Mariela, José Fernando Solanilla-Duque, Adriana C. Flores-Gallegos, Claudia Magdalena López-Badillo, Juan Alberto Ascacio-Valdés, and Raúl Rodríguez-Herrera. "Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread." Foods 10, no. 9 (2021): 2227. http://dx.doi.org/10.3390/foods10092227.

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In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41–47%), MF has a significant fiber content (19.9%)

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17

Forwoukeh, Vachefon Heuvey, Julius Amove, and M. I. Yusufu. "Characteristics of Whole Wheat, Red Kidney Bean and Defatted Coconut Flour Blends and Its Application in Bread Production." Asian Food Science Journal 22, no. 9 (2023): 23–39. http://dx.doi.org/10.9734/afsj/2023/v22i9655.

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Aim: To evaluate the functional, proximate and anti-nutrient content of flour blends and sensory properties of bread produced from blends. Methodology: Flour was prepared from whole wheat (WW), red kidney bean (RKB) and coconut fruit (CF). It was than blend as follows: S1 (100% refined wheat), S2 (100% WW), S3 (90% WW, 5% RKB and 5% CF), S4 (85% WW, 10% RKB and 5% CF), S5 (80% WW, 15% RKB and 5% CF), S6 (75% WW, 20% RKB and 5% CF). Blends were subjected to functional, proximate and anti nutrient content analyses. Also the sensory attributes of breads produced from blends were determined. Resul

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18

Olowookere, Dele Ayorinde, and Sunday Abiodun Malomo. "Amino Acid Compositions, In Vitro Antioxidant and Anti-diabetic Properties of Cookies from Wheat and Kidney Beans (Phaseolus vulgaris L.) Flour blends." European Journal of Nutrition & Food Safety 16, no. 5 (2024): 32–47. http://dx.doi.org/10.9734/ejnfs/2024/v16i51420.

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This study evaluated the in vitro antioxidant and antidiabetic activities of the cookies produced from wheat and kidney bean composite flours at different ratios viz: 100:0 (WKB 1), 80:20 (WKB 2), 60:40 (WKB 3), 40:60 (WKB 4), respectively. The proximate compositions of the composite flour blends improved during the baking process into cookie, most especially the crude fibre (12.09-13.73%) and crude protein (18-21%) contents, respectively. The amino acid profiles of the cookies were well established with high biological values (>70%) with good essential, non-essential and hydrophobic amino

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19

Yakiyayeva, Madina, Bayan Muldabekova, Rauan Mukhtarkhanova, et al. "Devising the formulation and technology for baking buns from flour of composite mixtures and sugar beet." Eastern-European Journal of Enterprise Technologies 5, no. 11 (113) (2021): 73–84. http://dx.doi.org/10.15587/1729-4061.2021.240348.

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The composition of legumes and sugar beet contains a large number of useful mineral and vitamin substances. The use of composite flour from leguminous crops for the preparation of bakery products helps increase food and biochemical properties. The main objects of this research are chickpea flour, bean flour, dry sugar beet powder, and wheat flour of the first grade. The main problem is an insufficient amount of minerals and vitamins, so the purpose of this work is to enrich bakery products and replace sugar in the recipe with sugar beet powder. The results showed that composite flour and sugar

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20

Madina, Yakiyayeva, Muldabekova Bayan, Mukhtarkhanova Rauan, et al. "Devising the formulation and technology for baking buns from flour of composite mixtures and sugar beet." Eastern-European Journal of Enterprise Technologies 5, no. 11 (113) (2021): 73–84. https://doi.org/10.15587/1729-4061.2021.240348.

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The composition of legumes and sugar beet contains a large number of useful mineral and vitamin substances. The use of composite flour from leguminous crops for the preparation of bakery products helps increase food and biochemical properties. The main objects of this research are chickpea flour, bean flour, dry sugar beet powder, and wheat flour of the first grade. The main problem is an insufficient amount of minerals and vitamins, so the purpose of this work is to enrich bakery products and replace sugar in the recipe with sugar beet powder. The results showed that composite flour and sugar

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21

Новожилова, Е. С., and Л. В. Рукшан. "The use of extruded flour from the grain of legumes in the production of bakery and confectionery products." Food processing industry, no. 6 (June 6, 2023): 42–44. http://dx.doi.org/10.52653/ppi.2023.6.6.013.

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Исследована возможность получения ржано-пшеничного хлеба и пряничных изделий с использованием экструдированной муки из зерна гороха сорта Миллениум и люпина сорта Ян белорусской селекции. В ходе исследований определяли органолептические и физико-химические свойства полуфабрикатов и готовых изделий (влажность, кислотность, щелочность, пористость, плотность, намокаемость и др.) общепринятыми методами. В процессе хранения хлеба и пряников изучали изменения структурно-механических характеристик с помощью текстурного анализатора Brookfield СТ3. Хлеб готовили на основе сухой композитной смеси, в сос

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22

Moberg, Anncatherine, Göran Hallmans, Rolf Sjöström, and Kenneth R. Wing. "The effect of wheat bran on the absorption and accumulation of cadmium in rats." British Journal of Nutrition 58, no. 3 (1987): 383–91. http://dx.doi.org/10.1079/bjn19870107.

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1. The major purpose of the present study was to determine whether the addition of wheat bran to endosperm crisp bread in a composite diet given to rats for 6 weeks causes an increase in the accumulation of cadmium in the rats due to the Cd content in the bran, or whether binding factors in the bran, such as dietary fibre and phytic acid, reduce or prevent the accumulation of this Cd. A second purpose was to determine whether the accumulation of Cd can be estimated by measuring the absorption of 199Cd given in a single meal of the diet.2. Three groups of eight rats were fed on one of three die

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23

Новожилова, Е. С., and Л. В. Рукшан. "Aspects of the use of leguminous flour for enriched and dietary products." Food processing industry, no. 5 (April 13, 2024): 17–19. http://dx.doi.org/10.52653/ppi.2024.5.5.004.

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Изучена возможность использования муки из термообработанных семян гороха и люпина белорусской селекции для обогащенных и диетических изделий из дрожжевого и песочного теста. Химический состав, пищевую ценность муки, показатели качества полуфабрикатов и готовых изделий определяли общепринятыми методами. Для хлебобулочных изделий использовали смеси из пшеничной и 20–40 % экструдированной бобовой муки. Дрожжевое тесто готовили ускоренными способами. Более высокими показателями качества обладали образцы обогащенных хлебобулочных изделий в виде сдобных и несдобных лепешек с внесением 30 % экструдир

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24

Loikaeo, Thanawee. "Quality Characteristics of Healthy Bread Produced from Germinated Brown Rice, Germinated Mung Bean, and Germinated White Kidney Bean." Journal of Current Science and Technology 14, no. 1 (2023). http://dx.doi.org/10.59796/jcst.v14n1.2024.5.

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Germinated grains and pulses are known as sources of bioactive compounds that provide beneficial effects for human health. Moreover, germination improves their protein digestibility and biological properties. This research aimed to investigate the physicochemical properties of the composite flour made by blending germinated brown rice (GBR), germinated mung bean (GMB), and germinated white kidney bean (GWKB) at the ratio of 1:1:1. Additionally, the quality of bread made by substituting the composite flour for wheat flour at 25%, 30%, 35%, and 40% (w/w) was assessed. The results showed that the

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Inyang, Ufot E., Etini A. Daniel, and Florence A. Bello. "Production and Quality Evaluation of Functional Biscuits from Whole Wheat Flour Supplemented with Acha (Fonio) and Kidney Bean Flours." Asian Journal of Agriculture and Food Sciences 6, no. 6 (2018). http://dx.doi.org/10.24203/ajafs.v6i6.5573.

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Composite flours are used for bakery products to improve the nutritional value and reduce the reliance on wheat importation. The present study was aimed at assessing the effect of supplementing whole wheat flour with acha and red kidney bean flours on the physical properties, proximate composition, mineral and sensory characteristics of biscuits made from the blends. Blend ratios used were 100:00:00 (T1, control sample), 75:25:00 (T2), 75:00:25 (T3) and 50:25:25 (T4) (whole wheat: acha: kidney bean flour). The result showed that all the parameters varied with the composition of flours in the b

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26

Wisal Ali Alhommada, Theeb delly Ibrahim, Raymond Spiro Gerg. "Study of some Rheological Properties and Determine the Optimal Use of Mixtures of Wheat Flour and some Types of Legumes Flour: دراسة بعض الخواص الريولوجية وتحديد الاستخدام الأمثل لخلائط من دقيق القمح ودقيق بعض أنواع البقوليات". Journal of agricultural, environmental and veterinary sciences 4, № 1 (2020). http://dx.doi.org/10.26389/ajsrp.w110919.

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Study of some Rheological Properties and Determine the Optimal Use of Mixtures of Wheat Flour and some Types of Legumes Flour This research aims to study some rheological properties of mixtures of wheat flour, lentil flour and bean flour separately (10%, 20% and 30%), using different parameters of the mixolab according to ICC.No.173 method; the required grain samples were obtained from the 2018 season. Grinding using a laboratory mill, at the rate of three replicates per sample, and all analyzes were conducted in the laboratory of grain technology, Faculty of Agricultural Engineering, Al- Fura

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Ukeyima, M. T., T. A. Dendegh, and S. E. Isusu. "Quality Characteristics of Bread Produced from Wheat and White Kidney Bean Composite Flour." European Journal of Nutrition & Food Safety, October 31, 2019, 263–72. http://dx.doi.org/10.9734/ejnfs/2019/v10i430120.

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Aim: To evaluate the Quality characteristics of Bread produced from Wheat and Kidney Bean composite flour blend. Study Design: Composite bread was produced from wheat and kidney bean flour of various proportions (10, 15, 20 and 25%). Proximate (protein, ash, moisture, fibre, fat and carbohydrate) composition, functional (Bulk density, foaming capacity, swelling index, water absorption capacity and oil absorption capacity) properties and sensory (appearance, taste, flavour, texture and overall acceptability) attributes were determined. Results: Bread was produced from wheat and kidn

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Talabi, Justina Y., Babawande A. Origbemisoye, Beatrice O. Ifesan, and Victor N. Enujuigha. "Quality Characterization of Biscuits from Blends of Bambara Groundnut (Vigna subterranea), Ground Bean Seed (Macrotyloma) and Moringa Seed (Moringa oleifera) Flour." Asian Food Science Journal, October 25, 2019, 1–12. http://dx.doi.org/10.9734/afsj/2019/v12i430092.

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The nutrient composition and the acceptability of biscuit from composite flours of wheat, Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were evaluated. Bambara groundnut (Vigna subterranea), Ground bean seed (Macrotyloma) and Moringa seed (Moringa oleifera) were dried, and processed into flour. The flour blends developed was used as a substitute for wheat flour as composite flour. The resulting mixtures were then used to produce biscuits at different ratios of wheat flour to flour blends; 100:0, 90:10, 80:20 and 70:30 level of the flo

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29

Liberty, Jacob Tizhe, Md Hafizur Rahman Bhuiyan, and Michael Ngadi. "Influence of hydrocolloids and flours on acoustic‐mechanical and microstructural properties of battered deep‐fat fried meat." International Journal of Food Science & Technology, June 23, 2024. http://dx.doi.org/10.1111/ijfs.17301.

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SummaryThis study investigated the influence of hydrocolloid–flour mixtures on textural, structural, oil absorption and optical characteristics of batter‐coated fried meat. The batter coatings were formulated with corn, wheat and rice flours along with different hydrocolloids (methylcellulose, carboxyl methylcellulose, xanthan gum, locust bean gum, gum arabic). Textural and structural properties were assessed by acoustic‐mechanical and scanning electron microscopy, respectively. Results showed that the addition of hydrocolloids improved crispiness and reduced oil content in fried products. Com

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Hayat, Imran, Asif Ahmad, Nagina Rafique, et al. "Quality attributes of cookies enriched with functional protein isolate from red kidney beans." Czech Journal of Food Sciences, October 7, 2022. http://dx.doi.org/10.17221/243/2021-cjfs.

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Red kidney bean protein isolate was prepared and incorporated into wheat flour at levels of 0, 5, 10, 15, and 20% to prepare protein-enriched cookies which were then evaluated for various quality attributes. Nutritional evaluation of cookies showed that the supplementation of bean protein isolate increased the protein content of the cookies from 7.87% in T<sub>1</sub> (control or wheat flour cookies) to 16.92% in T<sub>6 </sub>(cookies supplemented with 20% bean protein isolate), which indicated a 115% increase in protein content. The physical characteristics of cookies

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Qiangqiang, Sun, Liu Xuhua, Yan Rong, et al. "Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans." Food Science & Nutrition, August 29, 2024. http://dx.doi.org/10.1002/fsn3.4438.

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AbstractThis study blended five types of beans—florid kidney bean, red adzuki bean, chickpea, black bean, and white kidney bean—with glutinous rice flour (GRF) to create a synergistic heat–moisture treatment (HMT). We investigated the effects of this combination on the digestibility of the glutinous rice mixture and the quality of sweet dumplings. The inclusion of beans, along with HMT, altered the granular morphology, adhesive qualities, thermal characteristics, crystallinity, and protein secondary structure of the blended powders compared to GRF. Notably, the starch granules in the glutinous

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Noah, AbimbolaA, and MaryA Adedeji. "Quality assessment of cookies produced from wheat and red kidney bean flour." International Journal of Food and Nutritional Sciences, 2020, 0. http://dx.doi.org/10.4103/ijfns.ijfns_13_20.

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Wongdokmai, Rossukon, Pimnapanut Sridonpai, and Aree Prachansuwan. "Effects of nut and legume powder substitution in crackers prepared with wheat flour on postprandial plasma glucose response among healthy Thai adults." Malaysian Journal of Nutrition 30, no. 1 (2024). http://dx.doi.org/10.31246/mjn-2023-0056.

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Introduction: Crackers, one of the most consumed baked products, primarily contain refined wheat flour and have a moderate glycaemic index (GI). Nut and legume powders are used in baked goods to help regulate postprandial glycaemia; however, their glycaemic responses remain controversial. Our study aimed to compare the postprandial glycaemic responses between crackers with 30% wheat flour substitution by white kidney beans, cashew nuts, and almonds versus standard wheat crackers. Methods: Twelve adults were recruited for a five-session randomised controlled crossover study. In each session, th

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Sibian, Mandeep Singh, and Charanjit Singh Riar. "Formulation and characterization of cookies prepared from the composite flour of germinated kidney bean, chickpea, and wheat." Legume Science, May 29, 2020. http://dx.doi.org/10.1002/leg3.42.

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& et al., Al-Hamdani. "PHYSIOLOGICAL AND HISTOPATHOLOGCAL STUDY FOR THE EFFECT OF BARLEY (HORDEUN VULGARE) FLOUR ON INDUCED DIABETIC." IRAQI JOURNAL OF AGRICULTURAL SCIENCES 50, no. 6 (2019). http://dx.doi.org/10.36103/ijas.v50i6.854.

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The aim of this study is to evaluate the effect of barley consumption on sugar reduction in diabetic patients in male and female rats. The mice were divided into six groups with 10 mice per group. The mice injected the substance with 200 mg / kg body weight to induce diabetes. The study included 60 mice of both sexes, injected with aloxane and a dose of 200 mg / kg body weight to induce diabetes. The first group was represented by the control group as its members took standard food from the experimental animal food. The second group, which represents the induced control group as its members to

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Aly, Naglaa I., Yasser F. Elnaker, Zeinab T. S. Salama, et al. "Preparation and the assessed efficacy of oral baits for the vaccination of free-roaming dogs against rabies." Veterinary World, May 31, 2022, 1383–90. http://dx.doi.org/10.14202/vetworld.2022.1383-1390.

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Background and Aim: Rabies is considered a highly fatal zoonotic disease and many deaths in humans have been associated with dog bites. This study was designed to prepare an oral anti-rabies vaccine in the form of baits to eliminate the disease in free-roaming dogs and subsequently protect humans from dog bites. Materials and Methods: The Evelyn Rokintniki Abelseth (ERA) rabies virus strain was propagated in baby hamster kidney cell cultures and adjusted to the recommended dose for application. Four forms of oral baits were employed with the rabies vaccine, which was evaluated for safety, acce

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