Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and …
Rice is a globally important staple consumed by billions of people, and recently there has
been considerable interest in promoting the consumption of wholegrain brown rice (WBR) …
been considerable interest in promoting the consumption of wholegrain brown rice (WBR) …
[PDF][PDF] Quality evaluation of composite bread produced from wheat, maize and orange fleshed sweet potato flours
I Bibiana, N Grace, A Julius - American Journal of Food Science and …, 2014 - academia.edu
The research was carried out to evaluate the effect of addition of yellow maize (YM) and
orange fleshed sweet potato (OFSP) flours on the quality of wheat bread. Maize and sweet …
orange fleshed sweet potato (OFSP) flours on the quality of wheat bread. Maize and sweet …
Comparative studies on flour proximate compositions and functional properties of selected Pakistani rice varieties: Comparative studies on flour proximate …
S Jamal, IM Qazi, I Ahmed - Proceedings of the Pakistan Academy of …, 2016 - ppaspk.org
The aim of this study was to evaluate the proximate and functional properties of flours
obtained from various rice varieties, ie, Super Basmati Shaheen, Super Basmati Kainat …
obtained from various rice varieties, ie, Super Basmati Shaheen, Super Basmati Kainat …
Proximate compositions, texture, and sensory profiles of gluten-free Bario Rice bread supplemented with potato starch
Current gluten-free food development trends tend to favour pigmented rice flour. Bario
Merah Sederhana is a type of red-pigmented rice that is indigenous to Sarawak, Malaysia …
Merah Sederhana is a type of red-pigmented rice that is indigenous to Sarawak, Malaysia …
Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (CMC)
T Qadri, SZ Hussain, AH Rather, T Amin… - International Journal of …, 2018 - Taylor & Francis
ABSTRACT A study was conducted to develop brown rice flour (BRF) incorporated wheat-
based crackers. Central composite rotatable design with three independent variables–BRF …
based crackers. Central composite rotatable design with three independent variables–BRF …
Physico-chemical and textural (sensorial and electromyographic) evaluation of cookies formulated using different ratios of brown rice flour and refined wheat flour
The demand of health boosting conventional snacks is increasing among the consumers.
Rice is gluten free, has superior amino acid profile and known to be non-allergic. Brown rice …
Rice is gluten free, has superior amino acid profile and known to be non-allergic. Brown rice …
Characterisation of Bario rice flour varieties: Nutritional compositions and physicochemical properties
ME Ronie, AH Abdul Aziz, NQI Mohd Noor, F Yahya… - Applied Sciences, 2022 - mdpi.com
Gluten-free grains have been intensively studied as alternatives to wheat flour. Bario rice, an
indigenous crop from Sarawak, Malaysia, is noted for its excellent aroma and taste. This …
indigenous crop from Sarawak, Malaysia, is noted for its excellent aroma and taste. This …
[PDF][PDF] Production, quality evaluation and acceptability of bread from wheat, Bambara groundnut and yellow root cassava flours
OE Christiana, EE Henry - Int J Food Biosci, 2019 - innovationinfo.org
The study was carried out to produce and evaluate the quality of wheat, yellow root cassava,
and Bambara groundnut-based bread. The flours were blended in varying ratios of 100: 0: 0 …
and Bambara groundnut-based bread. The flours were blended in varying ratios of 100: 0: 0 …
A comparative study on the viscoelastic properties of wheat, maize and cassava flours as affected by some leguminous seed flours
ES Ukpong, EF Okpalanma… - Asian Food Science …, 2021 - eprints.go2submission.com
The effects of some leguminous seed flour (LSF) on the viscoelastic properties of wheat,
maize and cassava flours were investigated. The aim of the work was to evaluate the effect …
maize and cassava flours were investigated. The aim of the work was to evaluate the effect …
[HTML][HTML] Physico-chemical & Textural Evaluation of Mango Breads Developed with the Incorporation of Whole Wheat and Brown Rice Flours
Ready-to-eat food products are becoming a necessity. Bread is the most consumed and
easily available product used for breakfast in several households. In this study, mango …
easily available product used for breakfast in several households. In this study, mango …