The development of food products using composite flour has increased and is attracting
much attention from researchers, especially in the production of bakery products and …

Sweetpotato flour can easily be promoted as a substitute for wheat flour in sweet baked
products and can also be used for its high carotenoid content. However, the price of the …

The purpose of this study is to determine the nutritional and sensory attributes of the yellow
alkaline noodle (YAN) prepared from 30% matured green banana (Musa acuminata× …

Blends of refined wheat flour (RWF) with colocasia (CF), sweet potato (SPF) and water
chestnut (WCF) flours respectively at replacement level of 25 g/100 g were assessed for …

To investigate the effects of starch characteristics on the quality of noodle making, white
salted noodles (WSN) made from reconstituted flours, in which the wheat starch was …

In order to understand the effects of drying and processing sweetpotato storage roots into
traditional baked food products on their pro‐vitamin A contents, total carotenoids and ß …

The effects of blanching on physicochemical properties of flours and starches prepared from
two varieties of sweet potatoes (Mun‐Kai and Negro) were studied and compared. The …

Resistant starches (RS) can be used in food industry to enhance the dietary fiber content of
different cereal based products such as pasta and bread. The aim of present study was to …

The purpose of this study was to investigate the effect of the substitution of purple yam flour
on the rheological properties of dough and the quality of salted noodles. The quality of …

The objective of the present study was to enhance the utilization of sweet potato (Ipomoea
batatas Lam.) as a slowly digestible food by developing dietary fiber-fortified pasta from it …