Mixtures of cereals and legumes result in products with higher content of high biological value proteins. The thermoplastic extrusion promotes the transformation of chemical, physical and nutritional characteristics of the food such as starch gelatinization and promotes the inactivation of anti-nutritional compounds and enzymes. This study aimed to develop products extruded using broken rice an...

Developing innovative products by rescuing ancestral raw materials with high nutritional value is a challenge for researchers; the objective of this research was to develop breads quality partially substituting wheat flour precooked amaranth and brown rice flour. To establish formulations, Design Expert Ver 8.0 software used; substitution levels cover range from 5% 30%; sponge method used becau...

Analog rice, also known as artificial is a rice substitute made from combination of local flours, including sorghum flour, mocaf and glucomannan. Incorporating Moringa leaves into analog flour offers potential health benefits due to its anti-diabetic antihyperglycemic effects, which lowers blood sugar levels HbA1C in individuals with Diabetes Mellitus. This study aims develop using sorghum, moc...

Article contains information about new technologies of flour and bakery products on the basis multicomponent structure or composite mixes executed from a pumpkin thistle, dry leaf stevia lactulose, also different types grain, such as: corn, buckwheat, rice, millet.

Glutinous rice flour (GRF) and glutinous rice starch (GRS) were modified by dry-heat treatment and their rheological, thermal properties and freeze-thaw stability were evaluated. Compared with the native GRF and GRS, the water-holding ability of modified GRF and GRS were enhanced. Both the onset and peak temperatures of the modified samples increased while the endothermic enthalpy change decrea...

The effect of germination conditions on the nutritional benefits of germinated brown rice flour (GBR) bread has been determined. The proximate composition, phytic acid, in vitro protein digestibility and in vitro enzymatic hydrolysis of starch, glucose and starch content, as well as the most relevant bioactive compounds (GABA, γ-oryzanol and total phenolic compounds) and antioxidant activity of...

Sweet potato is a local food that can reduce dependence on rice and flour consumption. It the main source of carbohydrates, after rice, cassava, corn. The benefits potency sweet potatoes as alternative needs to be developed, especially in rural areas. However, has not been considered an important high economic value commodity Indonesia. have used non-food raw materials developed countries i.e. ...