Assessing the influence of vegetal protein source on the physicochemical properties of maize flour
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-019-00256-8
Abstract: There has been an increasing interest in developing protein-enriched cereal products of recent. The quality of these products will depend on interactions between proteins and starch presented in the flours. The present study aimed to… read more here.
Keywords: protein; protein presented; assessing influence; flour protein ... See more keywords
Effect of processing on the microstructure and composition of Bambara groundnut (Vigna subterranea (L.) Verdc.) seeds, flour and protein isolates
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.106031
Abstract: Abstract Pre-processing treatments are generally employed to circumvent negating effects, such as the hard-to-cook and hard-to-mill properties, associated with legume seeds. Several studies have investigated the effects of soaking and roasting on the macroscopic qualities… read more here.
Keywords: protein; subterranea verdc; vigna subterranea; bambara groundnut ... See more keywords
Physicochemical, functional and structural characteristics of grains, flour and protein isolates of Indian quinoa lines.
Sign Up to like & getrecommendations! Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2020.109982
Abstract: The physicochemical and functional properties of grains, flour and protein isolates (QPI) from different quinoa lines were evaluated. Quinoa flour and protein isolates were characterised by high protein (14.1-15.4% and 78.7-86%, respectively) and phenolic content… read more here.
Keywords: protein; protein isolates; grains flour; flour protein ... See more keywords
Utilization of watermelon seed flour as protein supplement in cookies
Sign Up to like & getrecommendations! Published in 2020 at "Pesquisa Agropecuaria Brasileira"
DOI: 10.19045/bspab.2020.90024
Abstract: Watermelon seeds are by-product of watermelon, rich in fat and proteins and normally discarded. The present research is planned to use watermelon seed flour as protein supplement in formulation of cookies at 0, 10, 20,… read more here.
Keywords: watermelon seed; seed; watermelon; flour protein ... See more keywords