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Influence of chestnut flour addition on quality characteristics of pasta made on extruder and minipress
non-traditional ingredient durum semolina texture pasta cooking quality
2016/5/11
Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress. Pasta sample...
Formulation of Value Added Biscuits Using Defatted Coconut Flour
Defatted Coconut Flour Value Added Biscuits
2013/6/2
An ideal food for prevention and control of under nutrition should be of high nutritive value, acceptable, readily available at economical price, familiar to the community and have good tolerance both...
Quality Characteristics of Cookies Prepared from Unripe Plantain and Defatted Sesame Flour Blends
Cookies Prepared Defatted Sesame Flour Blends
2012/6/1
The cookie making potentials of unripe plantain and defatted sesame flours blended at different proportions were evaluated. The peak viscosity, trough, final viscosity and setback values of composite ...
Effect of Drying Methods on Proximate Composition and Physico-chemical Properties of Cocoyam Flour
Proximate Composition Physico-chemical Properties
2012/6/1
Three drying methods (sun-, cabinet and oven-drying) were investigated on some quality attributes of flour produced from cocoyam, Colocasia esculenta Schott (taro). The proximate and physico-chemical ...
Effects of whole buckwheat flour on physical, chemical, and sensory properties of flat bread, Lavas
pseudo-cereals phytic acid mineral sensory
2012/2/25
The whole buckwheat flour (WBF) was used in Turkish flat bread, lavaş, up to 30% level without gluten, and up to 40% level with gluten and sodium stearoyl-2-lactylate (SSL) additions. Some physic...
The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
pseudocereals baked goods microvalorigraph quality
2011/2/25
The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording ins...
Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
microelements proteins buckwheat flour gluten-free bread coeliac desease
2011/2/25
Coeliac disease is an autoimmune gluten-sensitive entheropathy. The only available treatment for it is the life-long adherence to a gluten-free diet although these products are often poor in proteins,...
Effect of Supplementation of Malted Ragi Flour on the Nutritional and Sensorial Quality Characteristics of Cake
Cake Eleusine Coracana Indaf-15 malted ragi flour
2010/1/30
Cake is one of the most popular bakery product. Generally it is prepared from refined wheat flour and is a rich source of protein, fat and carbohydrates but limiting in minerals and dietary fibres. Ma...
Optimization of Enzymatic Hydrolysis of Defatted Sesame Flour by Different Proteases and their Effect on the Functional Properties of the Resulting Protein Hydrolysate
Enzymatic Hydrolysis Defatted Sesame Flour
2009/5/31
Sesame Protein Hydrolysate (SPH) was prepared from defatted sesame (Sesamum indicum L.) flour (DSF) after screening with different proteases. The proteases under different conditions showed varied eff...
The Nutritive Value and Antimicrobial Property of Sorghum bicolor L. Stem (Poporo Flour Used as Food Colour Additive and its Infusion Drink
Functional properties infusion drink mineral content medicinal property nutritive value sorghum stem flour
2008/10/26
The black purple sheath (stem) of Sorgum bicolor L., called Poporo used locally as food colour additives in cooking meals and its infusion drink commonly taken as beverages in Nigeria, was examined fo...
Biochemical Characteristics of Taro (Colocasia esculenta) Flour as Determinant Factors of the Extend of Browning During Achu Preparation
Taro Biochemical Characteristics
2007/5/31
Achu is a thick porridge traditionally made in center Africa by boiling taro corms and cormels followed by peeling and pounding in a mortar. The present studies were performed with two key objectives ...
The Nutritive Value and Antimicrobial Property of Sorghum bicolor L. Stem (Poporo Flour Used as Food Colour Additive and its Infusion Drink
Nutritive Value Antimicrobial Property
2007/5/31
The black purple sheath (stem) of Sorgum bicolor L., called Poporo used locally as food colour additives in cooking meals and its infusion drink commonly taken as beverages in Nigeria, was examined fo...