Flour and starch isolated from the tubers of Scirpus grossus were investigated for their physicochemical properties and starch digestibility. The flour was extracted using two different processes namely peeled and unpeeled processes. Proximate analysis revealed that the flours from both processes contain considerably high total starch, more than 80%, which indicate their potential use as starch...

Endogenous factors responsible for the textural characteristics of buckwheat products were studied. An analysis with various buckwheat samples showed that there were variations in protein, starch, amylose and amylopectin contents among the various buckwheat flours examined. The protein contents of the buckwheat flours were significantly negatively-correlated to the starch, amylose and amylopect...

The present study was conducted to assess the suitability of blends of two sweet potato (creamand yellowflesh) varieties and maize flours in the preparation of crunchy snacks. Each of the sweet potato varieties was prepared into flour and separately blended with 0, 30 and 50% of maize flour. The blends were evaluated for proximate composition, mineral content, vitamin content, anti-nutrient fac...

ABSTRACT: Nowadays, consumption of whole flours and flours with high extraction rate is recommended, because of their large amount of fiber, vitamins and minerals. Despite nutritional benefits of whole flours, concentration of some undesirable components such as phytic acid is higher than white flour. In this study, the effect of several sourdough lactic acid bacteria on toast bread was investi...

Supercritical carbon dioxide + ethanol (SC-CO2+EtOH) extraction, was employed as a deflavoring method to improve the sensory properties of pea flours. Furthermore, impacts particle size along with extraction on volatile profile and attributes flours were investigated using multiple approaches. These included headspace solid-phase microextraction-gas chromatography (HS-SPME-GC), GC-olfactometry ...

the effect of flour extraction rate on flour composition, dough rheological characteris-tics and the quality of iranian flat breads (lavash, taftoon and barbari) and their staling rate was investigated. flours with different extraction rates (70, 75, 80, 83, 86, 88, 90 and 93) were subjected to different tests. resultes indicated that, by increasing the extraction rate, the amount of protein, f...

Abstract Structural, thermal and energetic properties of quinoa, kiwicha kañiwa native Andean-pseudocereal flours have been studied. Moisture, protein fat contents also metallic semi-metallic levels were, in general, within the range values reported literature. Empirical formulas determined as CH 1.87 O 0.81 N 0 . 06 S 0.0015 , 1.90 0.82 05 0.0019 1.76 0.73 0.0017 respectively. The elemental ca...

Growing understanding of the relationship between nutrition and human health has led to an increase in consumption alternative crops, new cereal varieties foods with higher nutritional values. In this study we compared contents functional-technological properties spelt (Triticum spelta L.) bread wheat (T. aestivum whole-meal flours, obtained from genotypes grown at same field trial, their corre...