Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters
R Janani, VWK Tan, AT Goh, MJY Choy, AJY Lim… - Food & function, 2022 - pubs.rsc.org
Background: Food texture can moderate eating rate and ad libitum energy intake. Many
foods are combined with condiments when consumed and the texture and eating properties …
foods are combined with condiments when consumed and the texture and eating properties …
[HTML][HTML] Characterization of dried pineapple (Ananas comosus L.) peel powder and its application as a novel functional food ingredient in cracker product
The study utilized dried pineapple peel powder (PP) as a novel functional cracker
ingredient. The PP comprised 3.94% moisture, 2.53% fat, 3.98% ash, 4.20% protein, 12.05 …
ingredient. The PP comprised 3.94% moisture, 2.53% fat, 3.98% ash, 4.20% protein, 12.05 …
[HTML][HTML] Carbohydrate polymer-based triboelectric devices for energy harvesting and intelligent packaging for food-quality monitoring
Humidity can significantly impact the quality of food. In the case of low-moisture foods–a
category characterized by its low water activity–humidity can cause undesirable physical …
category characterized by its low water activity–humidity can cause undesirable physical …
Development and characterization of crackers substitution of wheat flour with jellyfish
The objective of this study was to investigate the possibility of using jellyfish (Lobonema
smithii) for the production of nutritionally improved crackers. In this study, ground jellyfish …
smithii) for the production of nutritionally improved crackers. In this study, ground jellyfish …
[HTML][HTML] Nutritional characterization of whole mangosteen pulp with seeds and its application as an alternate functional ingredient in crackers
Mangosteen (Garcinia mangostana L.) fruits are high in nutrients and phytochemical
compounds. The use of fresh whole mangosteen fruit pulp, including the seeds (MFS) …
compounds. The use of fresh whole mangosteen fruit pulp, including the seeds (MFS) …
Structuring wheat flour-based crackers using whey protein isolate
RRE Tay, T Agatha, G Somang, O Yuliarti… - International Dairy …, 2022 - Elsevier
The physicochemical and sensorial properties of whey protein isolate (WPI) wheat-based
crackers were evaluated by varying WPI at the levels of 0, 5, 15 and 20%(w/w). Textural …
crackers were evaluated by varying WPI at the levels of 0, 5, 15 and 20%(w/w). Textural …
Development of low glycemic index crackers from water chestnut and barley flour
SZ Hussain, M Beigh, T Qadri, I Ahmad… - British Food Journal, 2020 - emerald.com
Purpose The purpose of the present study was to develop low Glycemic Index (GI) crackers
from water chestnut flour (WCF) and barley flour (BF). Design/methodology/approach Five …
from water chestnut flour (WCF) and barley flour (BF). Design/methodology/approach Five …
[HTML][HTML] Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels
There has been a growing interest in incorporating sprouted wheat wholemeal (SWW) into
whole grain baking, driven by its heightened nutritional content and improved nutrient …
whole grain baking, driven by its heightened nutritional content and improved nutrient …
[HTML][HTML] Evaluation of low methoxyl pectin concentration and dough chilling treatment in enhancing okara-wheat flour-based cookies structure
O Yuliarti, S Rasul, HMS Albedwawi, M Tarique - LWT, 2024 - Elsevier
The effect of specific concentrations of low methoxyl pectin (LMP)(0, 0.5, 1 and 1.5 g/100g)
and dough chilling treatments (with and without chilling) on the physicochemical properties …
and dough chilling treatments (with and without chilling) on the physicochemical properties …
Optimization of the Formulation of Rice Biscuits Supplemented with D. Edulis (L.) Powder Using Response Surface Methodology
EF Eyenga, HT Mouafo, MBL Achu… - … Journal of Food …, 2021 - Wiley Online Library
Trends in the food industry are nowadays directed towards the reduction of the level of trans
fatty acids in food intended for human consumption. The present study was designed and …
fatty acids in food intended for human consumption. The present study was designed and …