This work describes refrigeration effects during storage on total protein and amino acids composition of raw and processed flour of two pearl millet cultivars (Ashana and Dembi). The protein content of the whole raw flour was found to be 14.46 and 13.38% for Ashana and Dembi cultivars, respectively. Dehulling of the grains reduced the protein content to 13.38 and 12.67% for the cultivars, respe...

Resistant starch (RS) has shown benefits to gastrointestinal health, but it is present in only small amounts in most grain-based foods. The purpose of this study was to increase RS in whole wheat flour to improve its potential health benefits. Zero to 7 cycles of cooking (20 min, boiling water) and freezing (-18 oC, 23 h) of whole wheat flour in water (1:15 %w/v) were performed. Increasing cook...

Abstrak. Salah satu jenis makanan yang sangat disukai oleh masyarakat Indonesia dari anak kecil hingga orang dewasa yaitu biskuit. Biskuit merupakan produk kering terbuat bahan dasar tepung terigu dengan substitusinya, minyak atau lemak dan tanpa penambahan pangan lain. Peningkatan permintaan disebabkan karena banyaknya olahan menggunakan terigu. Pengurangan pengunaan sebagai baku utama dalam p...

The influence of 0-27 g/100g of full-fat soy flour (FFSF), 31-35g/100g of water content and extrusion conditions on the textural characteristics of spaghetti were evaluated. Process was performed with screw speed of 10-40 rpm and water circulating temperature of 35-70. This enrichment resulted in significant differences in mechanical strength and cutting parameter. Based on the mixture surface ...

Regulation of xylanase production in two thermophilic fungi Scytalidium thermophilum and Sporotrichum thermophile was investigated. The expression of xylanase was found to be inducible in both the cases. Various carbon sources were tested so as to identify the inducers. Soy flour and oat spelt xylan induced maximum level of xylanase in Scytalidium thermophilum and Sporotrichum thermophile respe...

The present study aims in preparing novel products with better functional properties (expansion ratio, bulk density and antioxidant properties) from jackfruit seed flour soy flour, whose availability is increasing India. Extrusion of was standardized on the basis product response which gave highest expansion lowest density, maximum in-vitro properties. optimized parameters were further applied ...