Wheat flour noodles with range of materials promote fiber and protein. Nowadays, the manufacturers has responded to consumer demand for foods having high fiber content by producing foods with high fiber ingredients which impart some functional properties to foods such as increase oil holding capacity, ...
The ratio of the calorie content in relation to the KDRIs for adults aged 19-29 years, lunch boxes provided about 1/3 of daily required energy. However, the amount of calories as one meal was not enough for other types of rice products except for lunch boxes. Ramyeon was high in ...
Also, the nutritional qualities of the germinated pigeon pea flour and total polyphenols and antioxidant activity were considered. The study hypothesized that germination would improve the functional and nutritional properties and decrease the anti-nutrient content of pigeon peas. This will significantly ...
while China alone will account for USD 158.1 billion, equivalent to 46.60% of the global market. In other words, China has the largest OFD market, the greatest young consumer groups, and also the largest group of undergraduates and graduate students in the world. It is the uniqueness that...
uses rice powder, corn powder as the main raw material, and some other vitamin and mineral material can be chosen as the products required. ♥The material is extruded into rice shape by the single-screw extruder, and dried to needed moisture content. ...
Nutrient density was high for all planned school meals, with the exception of meals based on white rice (Table 3). For example, Waakye scored high in nutrient density (> 10%) due to high protein content, rich in micronutrients and poor in saturated fat, sugar and salt. Energy density was...
This paper summarizes the nutritional characteristics and product research progress of several common cereal ingredients including wheat, barley, oat, brown rice, buckwheat, sorghum, millet and quinoa, as well as the health benefits of different nutrients and product development situation of whole grain...
Also, Ohdaira et al (2015) reported an increase in the storage protein content of rice grains when subjected to germination at high temperatures; however, the prolamin values are reduced in the grains. Stress application When a plant is affected by stress, it automatically activates secondary ...
Cooking loss shows minimum values of 0.85 and 1.9 g/100 g for pasta and noodles, respectively, and high water absorption (up to 345 g/100 g). The interesting nutritional profile of the products generally includes up to 45% resistant starch (RS) and phenolic compound content with high ...
Effects of a Combined Processes of Low-Pressure Steam Enrichment and Low-Pressure Superheated Steam Drying on the γ-Aminobutyric Acid Content of Japonica ... In order to improve the content of GABA in japonica rice, so as to improve the nutritional composition and enhance the added value of ...