The grey oyster mushroom, Pleurotus sajor-caju (PSC), is a common edible mushroom and is now grown commercially around the world for food. This fungus has been broadly used as food or food ingredients in various food products for a long time. To enhance the nutritional quality and sensory attributes of bakery-based products, PSC powder is used in the present study to partially replace wheat flo...

Moisture contents of Hom Nil rice flour for fixed extrusion conditions, 120 and 80°C of die and transition zone temperature of barrel, respectively and 250 rpm screw speed, were varied at 13, 15 and 17%. Physicochemical and sensory properties of the product were evaluated. The 15% moisture content of rice flour caused the optimum properties of extrudate. The effects of diezone barrel temperatur...

In Asia, more than 2000 million people obtain their 60–70% calories from a wide variety of rice cultivars and its products (Lin et al. 2011). The chemical composition of rice grain varies widely, depending on variety, soil and environment. Brown rice is the name given to dehusked paddy which retains the embryo and bran layers of the grain. Brown rice is rich in fibres, minerals, vitamins and ph...

Rice flour and green gram flour (sprouted as well as unsprouted) were blended in different proportions with apple pulp, sugar, milk and water for formulation of 12 hypoallergic diets. The formulations were studied for physico-chemical properties, antinutrient content (phytate and oxalate) and in vitro protein digestibility. Blending and sprouting significantly affected all the studied parameter...

INTRODUCTION AND OBJECTIVE Deoxynivalenol (DON) is one of several mycotoxins produced by certain Fusarium species that frequently infect wheat, corn, rice, oats, barley and other grains in the field or during storage. Guilan, Golestan and Mazandaran areas are located in the North Iran with favorite conditions for Fusarium growth. DON affects animal and human health causing vomiting, acute tempo...

The confused flour beetle (Tribolium confusum) was chosen for this study because it lives in a food which ordinarily contains no living organisms. The death rates are greater in cultures which are handled daily than in those which are not handled but when all are handled alike the results are comparable. The results from experiments with individual beetles in various kinds of flour were plotted...

The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated addition of quinoa whole grain flour, germinated sourdough, as a functional ingredient formulation rice flour-based bread. Twenty percent (w/w) flour was replaced with alternatives bread formulations. chemical composition, shelf-life, senso...

Protein-enriched pea flour is toxic and repellent to three major stored grain pests, the rice weevil, Sitophilus oryzae (L.), the red flour beetle, Tribolium castaneum (Herbst) and rusty grain beetle, Cryptolestes ferrugineus (Stephens). A unique and valuable aspect of the protein-enriched pea flour is that it is not toxic several parasitoids that are associated with two of these insect pests. ...

One of the food processing innovations that can be done from young papaya fruit is made into crispy which by adding ingredients such as flour and spices are intended to improve texture taste crsipy papaya. formula needed produce products delicious. The aim this study determine effect a mixture wheat rice on organoleptic characteristics In research using one-factor Completely Randomized Design (...

The objective of this study was to determine predictive models of rice functionality from protein and starch chemistry data. One long-grain rice variety (Cocodrie) was harvested from two fields in Arkansas. Rice was harvested from 8 locations in each field. Samples were then stored at 21oC/50% RH until equilibrated to a storage moisture content of 12%. Texture properties were measured using a T...