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Toplam kayıt 19, listelenen: 11-19
Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads
(MDPI, 2023)
The main aim of this study was to investigate the quality and nutritional properties (dietary
fiber, phenolic, antioxidant contents, and glycemic index) of breads made from whole wheat flours of
colored wheats. White ...
Comparative life cycle assessment of retort pouch and aluminum can for ready-to-eat bean packaging
(SPRINGER, 2023)
Since packaging contributes to severe environmental impacts in food production, alternatives of packaging materials that satisfy customer needs while minimizing environmental impacts in a cost-effective manner should be ...
BUCKWHEAT STARCH-MYRISTIC ACID COMPLEX FORMATION: EFFECT OF REACTION TEMPERATURE AND MYRISTIC ACID CONCENTRATION ON DIGESTIBILITY PROPERTIES
(Prof. Dr. İbrahim ÇAKIR, 2022)
This study aimed to investigate the effect of different reaction conditions on the digestibility properties of buckwheat starch-myristic acid complex samples produced using different myristic acid concentrations and different ...
Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology
(SPRINGER INDIA7TH FLOOR, VIJAYA BUILDING, 17, BARAKHAMBA ROAD, NEW DELHI 110 001, INDIA, 2021)
Chips are the most common snacks in human diet and generally are produced by frying. However, due to their high carbohydrate, fat and salt content, they are considered as unhealthy snacks. In this study, it is aimed to ...
Effects of germination on the physicochemical and nutritional characteristics of lentil and its utilization potential in cookie-making
(SPRINGERONE NEW YORK PLAZA, SUITE 4600 , NEW YORK, NY 10004, UNITED STATES, 2021)
Lentil is an alternative gluten-free source with high protein content. In our study, lentil seeds were germinated to enhance the functional and antioxidant properties of lentil. The raw and germinated lentil flour was ...
Production of cross-linked resistant starch from tapioca starch and effect of reaction conditions on the functional properties, morphology, X-ray pattern, FT-IR spectra and digestibility
(SPRINGERONE NEW YORK PLAZA, SUITE 4600 , NEW YORK, NY 10004, UNITED STATES, 2021)
The aim of this study was to investigate the effect of cross-linking temperature and pH on resistant starch (RS) formation as well as the functional, structural and morphology properties of tapioca starch. Tapioca starch ...
Modelling the Effects of Debranching and Microwave Irradiation Treatments on the Properties of High Amylose Corn Starch by Using Response Surface Methodology
(SPRINGER, 233 SPRING ST, NEW YORK, NY 10013 USA, 2018)
Response surface methodology was applied to determine the effects of pullulanase debranching, microwave irradiation time (2-4 min) and power (20-100%) on resistant starch (RS) formation and in-vitro glycemic index (GI) ...
Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids
(ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND, 2018)
This study aimed to characterize the brown lentil (Lens culinaris Medikus) starch and investigate the formation of amylose-lipid complexes (Resistant Starch Type V) by the addition of different lipids/fatty acids (10%, ...
Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours
(SPRINGER, 2023)
Increasing demand for nutritionally dense foods warrants the investigation of high fber and protein ingredients in snack
food applications. In this study, blends of barley (22.9% dietary fber, db) and green lentil (26.4% ...