Production of wheat bran (WB) for human consumption is estimated to be about 90 million
tonnes per year. WB is a cheap and abundant source of dietary fibre which has been linked …

The demand for millets and their products is becoming popular globally due to their various
health-promoting properties. The major constituent of the millet is its starch which contributes …

High‐fat content in fried products reduced its shelf life and causes a reduction in product
total acceptability to consumers. The oil uptake (OU) problem associated with fried products …

In this study the influence of coating with different hydrocolloids on the oil absorption and
quality attributes of French fries was investigated. Our results revealed that hydrocolloid …

To investigate the effect of oat bran on bread quality and the mechanism of reducing the
glycemic index (GI) of bread, wheat bran (10%, w/w, flour basis), oat bran (10%), and β …

The aim of this study was to determine the effect of size reduction of wheat bran (WB) on
water holding capacity (WHC), water retention capacity (WRC), swelling capacity (SC); …

Snack food with high fiber content has attracted attention due to various health benefits. In
this study, six dietary fiber materials were mixed with corn meal and subsequently co …

Doughnuts made from cowpea, a highly nutritious pulse, are frequently consumed in West
Africa. As processing may affect their nutritional composition, cowpea processing into two …

In the present investigation, potato slices of 3 cm diameter and 1.5 mm thickness with edible
coating (1% Okra and 1% Okra+ Carrageen polysaccharide coating solutions) and without …

A double staining protocol for image acquisition using confocal microscopy (CLSM) coupled
with image analysis was employed to elucidate the crust and cross-sectional properties of …