Recent data on breakfast consumption among Australian children are limited. This study examined the impact of breakfast skipping and breakfast type (cereal or non-cereal) on nutrient intakes, likelihood of meeting nutrient targets and anthropometric measures. A secondary analysis of two 24-h recall data from the 2007 Australian National Children's Nutrition and Physical Activity Survey was cond...

consumption of whole-wheat breads prepared from high extraction flours is recommended because of their high content of fiber, vitamins, and minerals. despite the beneficial effects of these breads, they contain high amounts of undesirable compounds like phytic acid (pa) which is believed to negatively interfere with the absorption of some such nutrients as zinc (zn). wheat genotypes are differe...

BACKGROUND This study compared the effects of ingesting cereal and nonfat milk (Cereal) and a carbohydrate-electrolyte sports drink (Drink) immediately following endurance exercise on muscle glycogen synthesis and the phosphorylation state of proteins controlling protein synthesis: Akt, mTOR, rpS6 and eIF4E. METHODS Trained cyclists or triathletes (8 male: 28.0 +/- 1.6 yrs, 1.8 +/- 0.0 m, 75....

The physicochemical properties of traditional kochujang added with naked oat flours (0, 5, 10, 15%) were periodically examined during fermentation for 20 weeks at 25°C(± 2 °C). proximate composition roasted as follows: water 0.67%, ash 1.63%, fat 10.37%, protein 13.63%, carbohydrates 73.70%. contents decreased gradually according to the addition level. pH increased level, whereas fermentation. ...

Pasta is traditionally manufactured using only durum wheat semolina, but it is possible to incorporate other flours or ingredients into pasta in order to increase its nutritional value to the consumer, compared to conventional pasta. For this reason, pasta was prepared substituting durum wheat semolina with 15% of enriched dietary fibre flours (Glucagel, inulin Raftiline® HPX, inulin Raftiline®...

The object of this study was to determine whether oat, buckwheat and whole brown rice flours have a prebiotic effect on Lactobacillus casei, acidophilus (LA5), Bifidobacterium animalis subsp lactis (Bifidobacterium BB-12). In the study, skimmed milk inoculated with above-mentioned bacteria fortified flours. According results, oat stimulated all investigated, whereas flour had no for L. casei.

This study evaluated the effects of different flours (tapioca, wheat, sago and potato) on the physicochemical properties of duck sausage. The examined physicochemical properties included proximate composition, cooking yield, color (lightness, redness and yellowness), folding, texture profile (hardness, elasticity, cohesiveness, gumminess and chewiness) and sensory properties. The study found th...

Cereal Chem. 70(l):51 -55 Polyphenol oxidase (PPO) levels were determined on individual and for the different wheats at similar cumulative flour yields. Less than 10% pooled millstreams of five cultivars representative of five different classes of the total PPO activity was present in cumulative flour streams of Canadian wheat. The wheats were milled on a pilot mill to extraction corresponding ...

A study entitled “ The comparative of Physico-chemical characteristics different quinoa cultivars in Rwanda ” was carried out INES-Ruhengeri laboratories (Physico-chemical laboratory). main objective this the quinoa. Different flours were extracted and tested for physicochemical tests. beans (Kasleae QQ74) cleaned to remove stones any other contaminants. Then, fifty grams healthy unbroken bean ...