BACKGROUND/AIMS The purpose of this study was to develop new parameters of high-resolution manometry (HRM) and to applicate these to quantify the effect of bolus volume and texture on pharyngeal swallowing. METHODS Ten healthy subjects prospectively swallowed dry, thin fluid 2 mL, thin fluid 5 mL, thin fluid 10 mL, and drinking twice to compare effects of bolus volume. To compare effect of te...

The study investigated the effect of Moringa seed flour on proximate, mineral and sensory properties bread. samples used for bread production were supplemented with defatted as follows: Wheat flour: A(100:0), B (95:5) C (90:10) D (85:15) E (80:20). result proximate composition ranged protein (15.66 to 17.16%), crude fibre (2.5 5.37%), ash (0.23 1.81%), moisture content (23.96 12.48%), fat (7.12...

barley is a kind of cereal that contains high amounts of β-glucan. β-glucan is a major component of soluble fiber implicated in hypocholesterolemia, hypoglycemia, diabetes and heart attacks. investigations show that hull-less barley has more β-glucan than hulled barley. in this study the physical and chemical properties of hull-less barley (ehds 18), wheat (zarrin) varitiese, barley flour, and ...

In this study, sourdough breads were made using Lactiplantibacillus plantarum starter isolated from traditional sourdoughs. The main objective of study was the effect green tea powder extracts (0.25%, 0.50%, 0.75% and 1.0%) on added bread. dynamic rheological properties doughs determined. Bread production carried out then texture analysis, specific volume, color DPPH total phenolic analysis per...

Owing to the increasing demand for wholewheat flours (WWF) in bread-making, techniques are needed improve WWF's poor technological properties and resulting bread quality. We tested effect of a common bakers' strategy WWF performance: adding part water recipe during kneading operation. First, operating conditions were optimized perform gradual addition. The dough sample was second trial make an ...

The 9-point hedonic scale is the most widely used for consumer acceptance testing globally. has nine categories with verbal anchors which are converted to a numerical numbers assigned at equal intervals so that psychological distance between successive points equal. cues and number of them may not be relevant Ghanaian consumers based on cultural differences. Using bread as an example, we 3 × 4 ...

in this research, after carrying out chemical tests measuring the moisture, protein and ash contents on rice flour according to standard methods, gluten- free breads were prepared from rice flour combined with 0.5% carboxy methyl cellulose (cmc) and 1% -κcarrageenan gum. a sample lacking gum was also produced as control. rice breads (with gum and without gum) were then produced by semi-industri...

The effect of incorporating different forms cassava (flour, native and sour starch) on the quality gluten-free breads was evaluated. Ten or 20% a maize starch/rice flour mixture replaced by these products. Pasting hydration properties mixtures were analysed. rheology doughs obtained also studied. produced evaluated for specific volume, weight loss, texture, sensory characteristics. did not chan...