Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate compo...

Zinc (Zn) deficiency is a common disorder of humans in developing countries. The effect of Zn biofortification (via application of six rates of Zn fertilizer to soil) on Zn bioavailability in wheat grain and flour and its impacts on human health was evaluated. Zn bioavailability was estimated with a trivariate model that included Zn homeostasis in the human intestine. As the rate of Zn fertiliz...

This paper developed a rapid and nondestructive method for quantitative analysis of a cheaper adulterant (wheat flour) in oat flour by NIR spectroscopy and chemometrics. Reflectance FT-NIR spectra in the range of 4000 to 12000 cm(-1) of 300 oat flour objects adulterated with wheat flour were measured. The doping levels of wheat flour ranged from 5% to 50% (w/w). To ensure the generalization per...

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commerc...

AIMS To develop a job-exposure matrix (JEM) from personal and static respirable crystalline silica (RCS) measurements in UK industrial silica sand workers. METHODS A total of 2429 personal and 583 static RCS dust samples were collected using cyclone samplers at seven UK quarries between 1978 and 2000. These data were combined, and analysis of variance using general linear models was used to e...

The supplementation of a simple medium with soy flour led to an increase in the specific growth rate and viable cell concentration of Saccharomyces bayanus during fermentation. Increasing the amount of soy flour led to an increase in the maximum number of viable yeast cells and the percentage of glucose fermented. It was possible in 64 h to reach 12.8% (wt/vol) ethanol by adding 4% soy flour (w...

Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network i...

In this work sensory characteristics of cookies with different amount of chestnut flour were determined by sensory and instrumental methods. The wheat flour for cookies was substituted with chestnut flour in three different levels (20, 40 and 60%) and the dough moisture was 22%. The control sample was with 100% of wheat flour. Sensory quality of the cookies was described using quantity descript...

INTRODUCTION This study was undertaken with the objectives of formulating composite bread by utilising finger millet flour and foxtail millet flour and further to evaluate these breads for sensory, nutritional qualities, and glycemic response. METHODS Two genotypes of finger millet VL-146 and PRM-601 and one local cultivar of foxtail millet were studied. The finger millet flour (FMF) and foxt...