The effect of precooking by extrusion processing on the dietary fiber profile of wheat flour substituted with 0%, 10%, 20%, and 30% wheat bran was evaluated. Depending on the level of bran, total dietary fiber (TDF) and soluble dietary fiber (SDF) in uncooked flours ranged from 4.2% to 17.2% and 1.5% to 2.4%, respectively. Precooking by extrusion significantly increased SDF in flours (by 22% to...

Cereal Chem. 81(6):693–698 Environmental concerns, the disposal cost of hazardous waste, and the time required for extraction in current methods encouraged us to develop an alternate method for analysis of wheat flour lipids. Supercritical fluid extraction (SFE) with carbon dioxide has provided that medium and the method is fully automatic. Crude fats or nonstarch free lipids (FL) were extracte...

The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P<0.05) in protein content, folding test, cooking yield, water holding capacity (WHC), lightness, moisture retention and fat retention in duck sausages prepared using flours...

The combination of flours from cereal and legume results in less caloric products, with high contents fiber, proteins, ash antioxidants. Thus, this study aimed at developing muffins made different proportions wholemeal rye flour (WRF) common black bean (WBF). Physicochemical physical analyses were performed to characterize starches, the muffins. Sensory analysis was also carried out. WRF had hi...

We report the case of a snack processor who developed occupational rhinoconjunctivitis due to maize brand exposure during the extrusion process, and who experienced abdominal pain upon drinking beer. The allergens implicated and the cross-reactivity between non-specific lipid transfer proteins (LTPs) from different cereals and peach were investigated. Skin prick tests and specific IgE to cereal...

Vitamin A deficiency continues to be an international public health problem with several important health consequences including blindness and overall increased rates of morbidity and mortality. To address this widespread issue, a series of strategies have been put into place from dietary diversification to supplementation and fortification programs. Retinyl palmitate has been used successfully...

There is increasing need to store the nutrient rich amaranth leaves which are plenty during the wet season for use in dry season, but there is little information on the micronutrient stability on storage of vegetables produced in dry areas meant to bridge the seasonal gap. The stored dry leaves can be utilized during dry season by mixing them with cereal flours for making porridge for children ...

Three composite flours were prepared by combining rice flour, potato starch, sweet potato flour, soybean flour, and xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30: 15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional, and rheological properties. Fat, protein, ash, and crude fibre content were found to increase with increase in the ratio of...

Wheat is the most imported cereal in Peru for flour industry. The use of flours made up from local crops as seeds and tubers that provide nutrients, which, replacing them totally or partially, will reduce gap wheat imports. Colocasia esculenta puree was obtained with which partially substituted, using sponge method. substitutions were: 10%, 15%, 20% 30%. Subsequently, breadwasevaluated a hedoni...