Displaying publications 1 - 20 of 102 in total

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  1. Bhat R, binti Yahya N
    Food Chem, 2014 Aug 1;156:42-9.
    PMID: 24629936 DOI: 10.1016/j.foodchem.2014.01.063
    Belinjau (Gnetum gnemon L.) seed flour was evaluated for nutritional composition, antioxidant activity and functional properties. Seed flour was found to be rich in protein (19.0g/100g), crude fibre (8.66g/100g), carbohydrates (64.1%), total dietary fibre (14.5%) and encompassed adequate amounts of essential amino acids, fatty acids and minerals. Antioxidant compounds such as total phenols (15.1 and 12.6mgGAE/100g), tannins (35.6 and 16.1mgCE/100g) and flavonoids (709 and 81.6mgCEQ/100g) were higher in ethanolic extracts over aqueous extracts, respectively. Inhibition of DPPH was high in ethanol extracts (48.9%) compared to aqueous extracts (19.7%), whereas aqueous extracts showed a higher FRAP value compared to ethanol extracts (0.98 and 0.61mmolFe(II)/100g, respectively). Results on functional properties revealed acceptable water and oil absorption capacities (5.51 and 1.98g/g, respectively), emulsion capacity and stability (15.3% and 6.90%, respectively), and foaming capacity (5.78%). FTIR spectral analysis showed seed flour to encompass major functional groups such as: amines, amides, amino acids, polysaccharides, carboxylic acids, esters and lipids. As belinjau seed flour possesses a rich nutraceutical value, it has high potential to be used as a basic raw material to develop new low cost nutritious functional foods.
    Matched MeSH terms: Flour/analysis*
  2. Felli R, Yang TA, Abdullah WNW, Zzaman W
    Trop Life Sci Res, 2018 Mar;29(1):113-126.
    PMID: 29644019 MyJurnal DOI: 10.21315/tlsr2018.29.1.8
    Nowadays, there is a rising interest towards consuming health beneficial food products. Bread-as one of the most popular food products-could be improved to 'healthy bread' by addition of ingredients high in protein, dietary fiber and low in calorie. Incorporating Jackfruit rind powder (JRP) as a by-product rich in dietary fiber in bread, could not only provide health beneficial bread products, but also lead to develop an environmental friendly technology by solving the problem of waste disposal of residues. In this study, addition of jackfruit rind powder (JRP) as a high dietary fiber and functional ingredient in bread was examined. The results showed that incorporation of JRP in bread improved functional properties of flour such as Oil Holding Capacity (OHC), Water Holding Capacity (WHC) and pasting properties. Addition of 5%, 10% and 15% of JRP in wheat flour caused significantly (p < 0.05) higher insoluble, soluble and total dietary fiber in flour and bread products. Results from proximate composition indicated that all breads substituted with JRP, contained significantly (p < 0.05) higher fiber, moisture and fat. Obtained results confirmed that the JRP has great potential in development of functional foods especially functional bread products.
    Matched MeSH terms: Flour
  3. Mohd Hanim, A.B., Chin, N.L., Yusof, Y.A.
    MyJurnal
    Proximate, functional and pasting properties of a new variety of sweet potato, VitAto, flour, known for its high vitamin A contents, were compared with two other commercial sweet potatoes, Bukit Naga and Okinawan, flour available in Malaysia. The recoveries of each sweet potato from milling were not significantly different at about 20% but in proximate analysis, the VitAto presented the highest protein (5.7%) and dietary fiber (14.8%) contents with more energy 399.6 kcal/100 g produced. The VitAto flour has average particle size of 132.04 μm. The pasting temperature of the VitAto flour was 65oC, with highest setback and trough viscosity values of 530.90 and 197.20 mPa.s, respectively. The flour is classified as easy flowing and stable powders. This study provides information which helps in the handling, packing and storage of sweet potato flours. It also shows that the VitAto flour has an array of functional, pasting and proximate properties that can facilitate its uses in many areas with better nutritional properties.
    Matched MeSH terms: Flour
  4. Samson DO, Jafri MZM, Shukri A, Hashim R, Sulaiman O, Aziz MZA, et al.
    Radiat Environ Biophys, 2020 08;59(3):483-501.
    PMID: 32333105 DOI: 10.1007/s00411-020-00844-z
    For the first time, Rhizophora spp. (Rh. spp.) particleboard phantoms were developed using defatted soy flour (DSF) and soy protein isolate (SPI) modified by sodium hydroxide and itaconic acid polyamidoamine-epichlorohydrin (IA-PAE) adhesive. The microstructural characterization and X-ray diffraction patterns of the material revealed that the modified DSF and SPI adhesives became more compact and homogeneous when NaOH/IA-PAE was added, which prevented damage by moisture. It was confirmed that the composite is crystalline with (101), (002), and (004) orientations. Phantoms made of this material were scanned with X-ray computed tomography (CT) typically used for abdominal examinations with varying energies corresponding to 80, 120, and 135 kVp, to determine CT numbers, electron densities, and density distribution profiles. The radiation attenuation parameters were found to be not significantly different from those of water (XCOM) with p values [Formula: see text] 0.05 for DSF and SPI. The DSF- and SPI-based particleboard phantoms showed CT numbers close to those of water at the three X-ray CT energies. In addition, electron density and density distribution profiles of DSF-SPI-Rh. spp. particleboard phantoms with 15 wt% IA-PAE content were even closer to those of water and other commercial phantom materials at the three X-ray CT energies. It is concluded that DSF-SPI with NaOH/IA-PAE added can be used as a potential adhesive in Rh. spp. particleboard phantoms for radiation dosimetry.
    Matched MeSH terms: Flour*
  5. Loong, C.Y.L., Wong, C.Y.H.
    Food Research, 2018;2(4):320-330.
    MyJurnal
    Incorporation of Green Banana Flour (BF) into Chinese steamed bread (CSB) may be a
    strategy to fortify the traditional CSB due to its health benefits. However, BF-incorporated
    foods in general, have poorer sensory properties affecting consumer acceptability. The aim
    of this study was to examine the adjustment of water content from the original formulation
    and addition of coffee flavour on physical properties and consumer acceptability of BFincorporated
    CSB. Wheat flour as control was substituted with 15% BF varied by addition
    of 30% water and coffee flavour. Physical analysis (colour, volume, spread ratio and
    texture) of CSB and hedonic test for appearance, aroma, flavour, overall acceptability and
    preference ranking of CSB were conducted. Results showed no significant differences
    (p>0.05) in specific volume, springiness, and adhesiveness among samples. A significant
    increase (p
    Matched MeSH terms: Flour
  6. Aishah, M.S., Wan Rosli, W.I.
    MyJurnal
    Mushroom cultivation has been more popular recently in Malaysia. They are favoured due to their delicious flavour and low calorific value. Apart from that, they also contain high amount of protein and other essential nutrients. As recommended by food pyramid, people should take in more of their calories from whole grains-based foods than any other sources. Three selected carbohydrate based products namely rice-porridge (RP), paratha flat bread (PB) and conventional cake (CC) were formulated with dried Pleurotus sajor-caju (PSC) powder. All three products were analyzed for proximate analysis and sensory evaluation. Result shows the percentage of moisture, ash, fat and protein of RP increased in line with the levels of PSC powder used except for carbohydrate. Whereas for PB and CCs added with 2%, 4% and 6% PSC, the percentage of all nutrients were higher than control (0%) except for fat. Mushroombased RP had significantly higher value of odour attribute as compared to control, with RP added with 6% PSC powder received the highest score. Meanwhile, mushroom-based PB received better score on textural attribute compared the control. In CC, panels prefer the cake added with 4% PSC powder as they gave higher scores for softness and flavour attributes. In conclusion, addition of PSC powder to partially replace rice and wheat flour in RP, CC and PB enhance essential nutritional components and well accepted by consumers. Thus, PSC powder can be considered to be utilized in carbohydrate–based food products with the purpose of enhancing nutrient compositions without affecting its sensory acceptance.
    Matched MeSH terms: Flour
  7. Wan Amir Nizam, W.A., Ng, S.H., Wan Rosli, W.I.
    MyJurnal
    Discovery of novel dietary fibre (DF)-rich food ingredient is of great interest to meet the rising consumer demand for healthy food. Intake of DF-enriched food has been positively associated with a decreased risk of chronic diseases. Pleurotus sajor-caju (PSC), one of the prominent edible mushrooms widely cultivated in Malaysia, is useful for its culinary and medicinal purpose. This study aimed to determine the nutritional, physical, colour and sensorial properties of cinnamon biscuit formulated with PSC powder as partial replacement (0, 4, 8 and 12%) for wheat flour. Results indicated that elevated incorporation levels of PSC powder significantly (P
    Matched MeSH terms: Flour
  8. Ng, Y. V., Tengku Alina, T. I., Wan Rosli, W. I.
    MyJurnal
    The intake of dietary fibre (DF) has been proven to lower the risk of chronic diseases, leading to the increasing demand for fibre-enriched bakery product. Banana is one of the most consumed fruits that exhibits rich sources of DF and provides excellent nutritional health benefits. However, overripe banana is discarded due to its low quality and appearance. Thus, the present work was aimed to determine the properties of chocolate cookies formulated with overripe banana pulp powder (OBPP) as partial replacement (0, 6, 8, and 10%) for wheat flour. Nutritional composition, physical properties, and sensory acceptability of the cookies were analysed using AOAC methods, texture profile analyser, and 7-point hedonic scaling method, respectively. Results showed that increased incorporation of OBPP significantly increased the nutritional values of chocolate cookies. Chocolate cookies formulated with 10% of OBPP recorded the highest total dietary fibre (8.21%) and ash (1.23%) contents. In texture profile analysis, the firmness of the chocolate cookies was recorded to increase slightly with increasing level of OBPP, although this was not significant. Sensory scores for the control (0%) and 6% OBPP-incorporated cookies were not significantly different for all the sensory attributes. However, the incorporation of 8% OBPP produced the highest scores in terms of aroma, flavour, and overall acceptance. In summary, the addition of 8% OBPP could be an effective way to produce nutritious and the most palatable chocolate cookies.
    Matched MeSH terms: Flour
  9. Abidin, N.S.A., Rukunudin, I.H., Zaaba, S.K., Wan Omar, W.A.
    MyJurnal
    This work aimed to evaluate the effect of Atmospheric Cold Plasma (ACP) on the quality of mango flour noodles (NMF). ACP treatment of 5 minutes duration on the surface of the noodles strands were performed and evaluated during three days of storage by monitoring parameters related to colour, water activity, antioxidant activity and total phenolic content. The lightness value (L*) was higher for untreated samples (NMF (U)) than for treated samples (NMF (T)), while a greater increased in the redness (a*) and yellowness (b*) values were observed for the NMF (T). The changes in aw, antioxidant activity and total phenolic content (TPC) were negligible. However the NMF (T) showed significant different (p
    Matched MeSH terms: Flour
  10. Nyam, K.L., Lau, M., Tan, C.P.
    Malays J Nutr, 2013;19(1):99-109.
    MyJurnal
    Introduction: The aims of this study were to determine the proximate composition, functional properties and antioxidant activity of pumpkin seeds and rind. Besides, the effects of dietary fibre in pumpkin seeds and rinds on bread qualities and properties were evaluated. Methods: Formulations for bread substituted with 0%, 5% and 10% pumpkin seed and rind, respectively were produced. Sensory evaluation of the prepared bread samples for such attributes as appearance, aroma, flavour, texture and overall acceptability was undertaken. The physical properties of the bread samples, including dough expansion, loaf volume, crumb colour and bread texture, were determined. Proximate analysis and determination of antioxidant activity of the bread samples were also conducted. Results: Crude fibre of the pumpkin seeds and pumpkin rinds was high at 31.48% and 14.83%, respectively. The total phenolic compound (TPC) and DPPH radical scavenging activity for the pumpkin rinds were 38.60 mg GAE/ 100 g dry weight and 69.38%, respectively, which were higher than those of pumpkin seeds. A 5% level of pumpkin rind bread gave the best overall acceptability and sensory attributes, followed by 5% pumpkin seed bread. Total dietary fibre, total phenolic compound and DPPH radical scavenging activity in breads substituted with 5% pumpkin seed and 5% pumpkin rind flour were higher than the values in control bread. Conclusion: Pumpkin seeds and rinds can be used as dietary fibre sources in bakery.
    Matched MeSH terms: Flour
  11. Lee, C.M., Tang, T.K., Lai, O.M., Chan, Y.L., Gan, Y.L., Tan C.P.
    Food Research, 2018;2(5):453-459.
    MyJurnal
    The primary objectives of this study were to process corncob into corncob powder (CCP)
    and to apply CCP in the formulation of instant cereal beverage (ICB) in order to produce
    high fibre ICB, and to investigate the physicochemical and sensory properties of the
    corncob-based instant cereal beverage. Corncobs were sourced and washed thoroughly
    before drying and grinding into CCP. CCP was then imparted into ICB formulation in
    three different ratios (10, 20 and 30% w/w) to partially substitute corn flour in the
    formulation. All four ICB samples including the commercial counterpart were analysed
    for their physicochemical and sensory properties. The incorporation of CCP has affected
    the viscosity, colour and sensory attributes significantly of the produced ICB. Higher
    contents of CCP in the formulation was found to be responsible for less viscous and
    browner effect compared to the commercial ICB samples. Formulation of ICB
    incorporated with 30% w/w CCP had the highest mean scores (6.00, p
    Matched MeSH terms: Flour
  12. Muchlisin ZA, Sofyan M, Dewiyanti I, Nur FM, Batubara AS, Fadli N, et al.
    Data Brief, 2020 Jun;30:105581.
    PMID: 32346582 DOI: 10.1016/j.dib.2020.105581
    This article describes the data of raw material compositions for formulating the diet for Indonesian short-fin eel, Anguilla bicolor Anguilla bicolor McClelland, 1844 elver. The data on growth performance, survival and feed utilization of eel elver from the formulated diet test results are also presented here. Four formulated diets and one commercial feed were tested for the eel elver. The formulated diet was formulated from animal and plant based protein sources such as; fish meal, cornmeal, soybean meal, fine bran, ebi-shrimp meal, golden snail meal, bloodmeal, and tapioca flour. Vitamins and minerals were added into the diet. In addition, probiotics and papain enzyme and its combination were also included into the experimental diets to boost the growth performance, survival and feed utilization of the fish. The tested treatments were; (A) commercial diet without probiotic and papain enzyme, (B) experimental diet without probiotic and papain enzyme, (C) experimental diet with probiotic 10 ml kg-1 feed, (D) experimental diet with papain enzyme 10 g kg-1 feed, (E) experimental diet with probiotic 10 ml kg-1 + papain 10 g kg-1 feed, (F) experimental diet with probiotic 5 ml kg-1 + papain 5 g kg-1 feed. Each experimental fish group was fed on an experimental diet twice a day at 08.00 AM and 06.00 PM at feeding level of 10% body weight for 60 days. The results showed that the weight gain ranged between 4.60 g to 5.92 g, daily growth rate between 0.063 g day-1 and 0.098 g per day-1, the specific growth rate varies from 0.72% day-1 to 1.35% day-1, survival rate 50.00% to 73.33%, feed conversion ratio from 2.35 to 4.17, and feed efficiency between 41.82% to 58.98%. The best treatment was found in fish fed on the experimental diet with papain enzyme 10 g kg-1 of feed.
    Matched MeSH terms: Flour
  13. Shukri R, Alavi S, Dogan H, Shi YC
    Carbohydr Polym, 2021 Feb 01;253:117259.
    PMID: 33278941 DOI: 10.1016/j.carbpol.2020.117259
    The objectives of this study were to study the extrusion of cross-linked waxy maize starches (CLWMS) with different cross-linking levels and their function as a secondary ingredient in extruded oat flour (OF) formulations. CLWMS (18 %) and OF (82 %) were hydrated to 20 % moisture content and subjected to twin-screw extrusion at the screw speed of 350 rpm. Low cross-linking level of CLWMS (0.05 % sodium trimetaphosphate/sodium tripolyphosphate) in OF formulation increased the void fraction and reduced the breaking strength of extrudates. The low cross-linked starch was more resistant to breakdown and had a higher pasting viscosity than the unmodified starch. Higher cross-linking levels of CLWMS restricted swelling of starch granule and increased the resistant starch level of OF formulation but had very poor structural and textural properties. Varying the level of cross-linking offers an alternative way to manipulate the structural, textural and nutritional properties of extrudates in snack and cereal applications.
    Matched MeSH terms: Flour
  14. Abdul Manan SF, Li J, Hsieh CF, Faubion J, Shi YC
    J Sci Food Agric, 2022 Mar 30;102(5):2172-2178.
    PMID: 34498279 DOI: 10.1002/jsfa.11523
    BACKGROUND: Lipids account for 2.0-2.5% of wheat flour by dry weight and affect properties and quality of cereal foods. A new method was developed to extract non-starch lipids from wheat flour. Wheat flour was first hydrolyzed with a protease and followed by extraction of non-starch lipids by water-saturated butanol (WSB).

    RESULT: Protein hydrolysis by protease followed by extraction of non-starch lipids with WSB increased yield to 1.9 ± 0.3% from 1.0 ± 0.1% with no protease treatment. The lipid profile showed a significant increase in phospholipid compounds extracted with protease hydrolysis (5.9 ± 0.8 nmol·g-1 ) versus without enzymatic treatment (2.4 ± 1.3 nmol g-1 ).

    CONCLUSION: Improved lipid extraction yield and phospholipid compounds following protease-assisted extraction method provided additional insight towards the understanding of protein-lipid interaction in wheat flour. The new protease-assisted extraction method may be applied to analyzing non-starch lipids in other types of wheat flours and other cereal flours. © 2021 Society of Chemical Industry.

    Matched MeSH terms: Flour*
  15. Nazaratul Ashifa Abdullah Salim, Md Suhaimi Elias, Abdul Khalik Wood, Ezwiza Sanuri, Mohd Suhaimi Hamzah, Shamsiah Abd. Rahman
    MyJurnal
    Over 114 countries in the world grow rice and more than 50 countries have an annual rice production of 100,000 tonnes or more. Asian farmers produce about 90% of the global total rice production. Generally, there are two most common varieties of rice; cultivated and hill rice. Nowadays a lot of agriculture land is contaminated with toxic elements owing to the use of sludge or municipal compost, pesticides, fertilizers and emissions from municipal waste incinerators, car exhausts, residues from metalliferous mines, and smelting industries. The distribution and concentration of several toxic elements in grains particularly rice has lately become a big concern. A study to determine the concentrations of some elements in a few varieties of rice in our local market using Instrumental Neutron Activation Analysis has been performed by Waste and Environmental Technology Division, Malaysian Nuclear Agency. A total of 15 elements were measured. The method was validated by analysing the Standard Reference Material SRM-1568a (Rice Flour) and SRM-1573a (Tomato Leaves) of NIST. The measured concentrations of major and minor elements were analysed in terms of the average intake of nutrient content and comparison of several toxic elements to other studied values.
    Matched MeSH terms: Flour
  16. Abd Elgadir M, Akanda MJ, Ferdosh S, Mehrnoush A, Karim AA, Noda T, et al.
    Molecules, 2012 Jan 09;17(1):584-97.
    PMID: 22231495 DOI: 10.3390/molecules17010584
    A binary mixture of starch-starch or starch with other biopolymers such as protein and non-starch polysaccharides could provide a new approach in producing starch-based food products. In the context of food processing, a specific adjustment in the rheological properties plays an important role in regulating production processing and optimizing the applicability, stability, and sensory of the final food products. This review examines various biopolymer mixtures based on starch and the influence of their interaction on physicochemical and rheological properties of the starch-based foods. It is evident that the physicochemical and rheological characteristics of the biopolymers mixture are highly dependent on the type of starch and other biopolymers that make them up mixing ratios, mixing procedure and presence of other food ingredients in the mixture. Understanding these properties will lead to improve the formulation of starch-based foods and minimize the need to resort to chemically modified starch.
    Matched MeSH terms: Flour
  17. Anggraeni, R., Saputra, D.
    Food Research, 2018;2(3):270-278.
    MyJurnal
    Banana is a type of fruit that grows in tropical and sub-tropical areas such as Indonesia,
    Malaysia, Africa (Madagascar), South America and also central America. Indonesia
    itself is the largest banana producing country in Asia because 50% of the production of
    banana Asia is produced by Indonesia. This fruit is consumed in the form of fresh (fresh
    fruit) because it tastes good. In addition, bananas can be processed into banana chips and
    banana butter, but still, a few who processed it into another durable product. Banana
    flour has been processed into various types of food, including made into bread, baby
    food, pancakes, pastries, dry noodles, and pasta. This study aimed to utilize unripe
    bananas into dried noodle food products and evaluate their chemical, physical and
    sensory contents. This research was divided into 4 stages, namely the production of
    banana flour, the characterization of banana flour, the manufacture of dry noodle
    substitution of banana flour and the characterization and sensory analysis of banana flour
    substitution noodles. The results showed that unripe banana flour contains 12.91%
    moisture content, 0.46% fat content, 1.02% ash content, 4.45% protein content 4.45%,
    81.15% carbohydrate content and 2.75% food fiber (dry basis). The resulting unripe
    banana flour was then applied as a substance of flour substitution in the manufacture of
    noodles. The results showed that noodles that had the same acceptance as control were
    noodles containing 10% and 30% unripe banana flour.
    Matched MeSH terms: Flour
  18. Kam, W.Y., Wan Aida, W.M., Sahilah, A.M.
    MyJurnal
    Two high protein wheat flour samples of Red Horse (RH) and Bake with Yen (BY) were examined for predominant Lactobacillus spp. in fermented liquid sourdough. The identification of Lactobacillus spp. was based on biochemical tests of catalase test, gas carbon dioxide production, arginine test, the ability to grow at temperature of 15°C and 45°C and carbohydrate fermentation using API50CH kit. Those strains were identified as Lactobacillus spp. and confirmed using polymerase chain reaction (PCR) of 16S rRNA partial sequencing analysis. In the present study, we successfully isolated and identified the Lactobacillus plantarum and L. fermentum which were predominant bacteria in liquid sourdough of the sample RH and BY brand, respectively.
    Matched MeSH terms: Flour
  19. Brishti, F.H., Zarei, M., Muhammad, S.K.S., Ismail-Fitry, M.R., Shukri, R., Saari, N.
    MyJurnal
    Mung bean is considered a ‘green pearl’ for its relatively high protein content; however, it has limited application as a raw material for industrial food products. As the potential use of mung beans relies on its protein behavior, this study characterized the functional properties of mung bean protein isolates and the results were compared with soy protein isolates. The protein isolates were prepared from mung bean and soy bean flours via extraction with 1 N NaOH, precipitated at pH 4, and subsequently freeze-dried. The amino acid profile as well as the hydrophilic and hydrophobic ratio of mung bean protein isolate, had been comparable with soy protein isolate. The water and oil absorption capacities as well as the denaturation temperature of mung bean protein isolate, were found to be similar with those of soy bean protein isolate. However, foaming capacity (89.66%) of mung bean protein isolate was higher than that of soy protein isolate (68.66%). Besides, least gelation concentration (LGC) of mung bean protein isolate (12%) was also close to LGC of soy protein isolate (14%), while the protein solubility was comparable between both the isolated proteins. The physical features of the textured mung bean were close to the commercial textured soy protein, which showed a heterogeneous and porous network like matrix when the mung bean flour was extruded to measure its potentiality to produce textured vegetable protein.all seaweed extracts. Results showed that extraction parameters had significant effect (p < 0.05) on the antioxidant compounds and antioxidant capacities of seaweed. Sargassum polycystum portrayed the most antioxidant compounds (37.41 ± 0.01 mg GAE/g DW and 4.54 ± 0.02 mg CE/g DW) and capacities (2.00 ± 0.01 μmol TEAC/g DW and 0.84 ± 0.01 μmol TEAC/g DW) amongst four species of seaweed.
    Matched MeSH terms: Flour
  20. Cheow, C.S., Noorakmar, A.W., Norizzah, A.R., Mohd Zahid, A., Ruzaina, I.
    MyJurnal
    The effects of orange sweet potato flour addition to tapioca starch on the expansion, oil absorption,
    bulk density, water absorption index (WAI), water solubility index (WSI), hardness and colour of fried extruded fish crackers were investigated. The microstructure properties were assessed by Field Emission Scanning Electron Microscope (FESEM) and the sensory properties of fried extruded fish crackers were determined by quantitative descriptive analysis method. The shape and texture of the product were similar to that of normal breakfast cereal. Light brownish and slightly harder texture was obtained with addition of orange sweet potato flour to tapioca starch in the fried extruded fish crackers. The bulk density and water solubility index (WSI) increased with the increase in orange sweet potato flour addition. However, water absorption index (WAI), linear expansion, expansion ratio, volume expansion and oil absorption decreased as the amount of orange sweet potato increased. The microstructure studies revealed that fried extruded fish crackers with high percentage of orange sweet potato flour had small air cells and thick cell wall. The fried extruded fish crackers with 30% fish, 14% orange sweet potato flour and 56% tapioca starch had high crispiness score and accepted by the trained panellists.
    Matched MeSH terms: Flour
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