Displaying publications 21 - 40 of 165 in total

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  1. Pineapple (Ananas comosus): A comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products
    Mohd Ali M, Hashim N, Abd Aziz S, Lasekan O
    Food Res Int, 2020 11;137:109675.
    PMID: 33233252 DOI: 10.1016/j.foodres.2020.109675
    Pineapple (Ananas comosus) is a tropical fruit that is highly relished for its unique aroma and sweet taste. It is renowned as a flavourful fruit since it contains a number of volatile compounds in small amounts and complex mixtures. Pineapple is also a rich source of minerals and vitamins that offer a number of health benefits. Ranked third behind banana and citrus, the demand for pineapple has greatly increased within the international market. The growth of the pineapple industry in the utilisation of pineapple food-based processing products as well as waste processing has progressed rapidly worldwide. This review discusses the nutritional values, physicochemical composition and volatile compounds, as well as health benefits of pineapples. Pineapple contains considerable amounts of bioactive compounds, dietary fiber, minerals, and nutrients. In addition, pineapple has been proven to have various health benefits including anti-inflammatory, antioxidant activity, monitoring nervous system function, and healing bowel movement. The potential of food products and waste processing of pineapples are also highlighted. The future perspectives and challenges with regard to the potential uses of pineapple are critically addressed. From the review, it is proven that pineapples have various health benefits and are a potential breakthrough in the agricultural and food industries.
    Matched MeSH terms: Nutritive Value
  2. Fulltext Intertidal Marine Life As A Source of Food In Semporna District, Sabah
    Malays J Nutr, 1995;1(2):-.
    MyJurnal
    Research performed in four fishing villages in the district of Semporna, Sabah revealed a total 55 species of intertidal marine organisms were being utilized as source of food. Specimens were collected during low tides by accompanying the local people. The villages involved were Kg. Panjl, Kg. Bangau-Bangau (a resettlement area for the Sea Bajaus), Kg. Air and Kg. Kebimbangan. Idenfication of species was based on illustration described in texts as well as comparing with the collections in local muziums. Local name for each species was obtained from the population living within the vicinity of coastal areas. The total number of species collected, however, differed among the villages. Chemical analysis based on A.O.A.C of several species indicated variations in nutritive values and trace metals as well as lead content.
    Matched MeSH terms: Nutritive Value
  3. Fulltext Effects of jackfruit puree supplementation on lactic acid bacteria (Lactobacillus acidophilus FTDC 1295) in terms of viability and chemical compositions of dadih
    Che Othman, S.F., Noor Aziah, A.A., Ahmad, R.
    International Food Research Journal, 2012;19(4):1687-1697.
    MyJurnal
    This research was conducted to evaluate the effects of supplementation of jackfruit puree on probiotic (Lactobacillus acidophilus FTDC 1295) in terms of cell count, viability and nutritional value of dadih. Four samples of dadih were prepared in this investigation; Control, Jackfruit dadih, Probiotic dadih and Jackfruit Probiotic dadih (Control, ConJD, ConPD and JPD respectively). Results revealed that dadih supplemented with jackfruit puree (JPD) directly improved the probiotic cell counts which are significantly higher than the dadih without jackfruit puree (ConPD). The high probiotic viability in dadih (ConPD 92%; JPD 96%) indicated that it can be an effective probiotic delivery vehicle. The chemical compositions (moisture, total solids, fat, protein, mineral, organic acid, and pH) showed variations in its pattern due to the differential in formulations and the incorporations of probiotic bacteria. In addition, the Total Phenolic Content and the antioxidant capacity were reported to be the highest in dadih supplemented with jackfruit puree and probiotic (JPD) as compared with other dadih samples. These are attributed by the presence of jackfruit puree and probiotic in the samples which effectively increased the total phenolic content which directly increase the antioxidant activity
    Matched MeSH terms: Nutritive Value
  4. Fulltext Physicochemical analysis of cholesterol-reduced egg yolk powder and its application in mayonnaise
    Fauziah, C.I., Zaibunnisa, A.H., Osman, H., Wan Aida, W.M.
    International Food Research Journal, 2016;23(2):575-582.
    MyJurnal
    The aim of this study were to find out the physicochemical characteristics of cholesterol-reduced egg yolk powder and its application in the production of mayonnaises. Cholesterol-reduced egg yolk powder (CREYP) were prepared from removal of cholesterol by formation of cholesterol:β-cyclodextrin inclusion complex. The physicochemical characteristics of CREYP and NEYP were foaming capacity (FC): 1.96%, 4%; foaming stability (FS): 96.48%, 94.55%; emulsion capacity (EC): 59.82%, 58.43% and emulsion stability (ES): 43.94%, 41.48% respectively. Whereas the viscosity of CREY, NEY and commercial mayonnaises were 8000, 4768 and 6747 cP respectively. The lightness (L*), redness (a*), yellowness (b*), saturation (C*) and hue angle (h°) values for CREYP and NEYP results showed significantly different (p>0.05) for all chroma values with CREYP showed higher L* and h° values but lower in a*, b* and C* values showing that the yellow colour of NEYP lessened. Commercial mayonnaise appeared to be lighter and less yellowish than CREY mayonnaises with L* and b* values of
    commercial to CREY mayonnaises were L*: 78.34; 63.78% and b*: 8.29; 14.98% respectively. It can be concluded that CREYP can be used as replace to the NEYP and whole liquid egg yolk
    with enhance nutritional values. The results obtained from this study will be very useful for producing CREYP.
    Matched MeSH terms: Nutritive Value
  5. Fulltext The effect of storage on the quality attributes of ultraviolet-irradiated and thermally pasteurised pineapple juices
    Chia, S. L., Rosnah, S., Noranizan, M. A., Wan Ramli, W. D.
    International Food Research Journal, 2012;19(3):1001-1010.
    MyJurnal
    The effect of storage time on the quality of ultraviolet-irradiated and thermally pasteurised pineapple juice was evaluated. The juices were irradiated with ultraviolet light (UV-C) at wavelength 254 nm (53.42 mJ/cm2, 4.918 s), thermally pasteurised at 800C for 10 minutes and stored at 40C for 13 weeks. There were significant changes in the total soluble solids, pH, titratable acidity and turbidity of UV-irradiated juice during storage, whereas for the same quality attributes of thermally pasteurised juice remained stable throughout the storage time. There were no significant changes in total phenolics for both treatments throughout the storage period. Other quality parameters (ascorbic acid, colour L, hue angle and chroma) were significantly affected by the storage time. Regarding the microbiological analysis, the total plate counts and yeast and mould counts of the UV-irradiated juice increased gradually throughout the 13 weeks of storage while these parameters remained unchanged in the thermally pasteurised juice with almost no microorganism growth. UV-irradiated pineapple juice preserved better quality attributes (TSS, pH, titratable acidity, ascorbic acid, turbidity, total phenolic, L (lightness), hue angle and chroma) than the thermal pasteurised juice during the storage time. Hence, UV irradiation has great potential as an alternative technology to thermal pasteurisation in producing products of high nutritive values.
    Matched MeSH terms: Nutritive Value
  6. Fulltext Removal of shells in palm kernel cake via static cling and electrostatic separation
    Norhani Abdullah, Muhamad Akhmal Hakim Roslan, Shuhaimi Mustafa
    Journal of Biochemistry, Microbiology and Biotechnology, 2015;3(1):1-6.
    MyJurnal
    Palm kernel cake (PKC), a by-product of the palm oil industry is limited in its use as a feed ingredient for poultry due to its high fibre and lignin content. The presence of these antinutritive components is the result of shells contaminating the by-product. The nutritive value of PKC has to be improved in order to increase its inclusion rate in poultry diet. In this study, PKC was subjected to a separation method using static cling and electrostatic separation to removethe shells present in PKC. Response surface methodology based on Box-Behnken design was used to optimize the separation method with moisture content (8 to 18%), particle size distribution (0.5 to 2.5 mm) and feed rate (20 to 200 g/min) as the independent variables evaluated. According to the regression coefficients and significance of the quadratic polynomial model, the optimum separation parameters were as follows: 13% PKC moisture content;
    Matched MeSH terms: Nutritive Value
  7. Physicochemical and sensorial evaluation of biscuit and muffin incorporated with young corn powder
    Anis Jauharah M, Wan Rosli W, Daniel Robert S
    Sains Malaysiana, 2014;43:45-52.
    Various types of natural fibre-rich ingredients are added into bakery-based products to improve their fibre content for health promotional purposes. However, most of these products are frequently added with imported dietary fibre ingredients. The aim of this study was to develop bakery products incorporated with young corn powder (YCP) and to evaluate the effects on physicochemical properties and sensory acceptabilities. Dried young corn was used to substitute wheat flour in biscuit and muffin formulations at different levels (0, 10, 20 and 30%). The effects of YCP incorporation on proximate compositions, physical characteristics, texture profile and sensory evaluation of both bakery products were investigated. The present results showed that YCP had significantly increased protein and total dietary fibre contents of both biscuit and muffin. Hardness attribute of both products increased in line with the level of YCP addition. Interestingly, biscuit and muffin containing 10% YCP received better score than the control and other formulations for most of the sensorial attributes judged. In conclusion, YCP can be potentially be used as an alternative functional ingredient for partial replacement of wheat flour in formulating biscuit and muffin because of its ability to improve the nutritional quality without jeopardizing sensorial palatability.
    Matched MeSH terms: Nutritive Value
  8. Optimization of protein content in earthworm-based fish feed formulation for catfish (Clarius gariepinus)
    Zarina Zakaria, Noor Hasyierah Mohd Salleh, Alina Rahayu Mohamed, Ahmad Anas N, Siti Nur Amirah Idris
    Sains Malaysiana, 2012;41:1071-1077.
    The optimization of protein content in earthworm-based fish feed formulation was investigated in the study. Full factorial design (FFD) and central composite design (CCD) were used as a statistical tool to screen the range of the selected parameters and to optimize the process, respectively. Three components were combined in the fish feed formulation
    namely earthworm powder, chicken guts and soybean waste as the protein source. The optimum nutritional values were obtained at 25%, 25% and 5.95% for earthworm powder, soybean waste and chicken guts, respectively, to give an optimum protein content of 35.97%. Formulation of fish feed from earthworm powder can be an alternative in aquaculture industry in the near future.
    Matched MeSH terms: Nutritive Value
  9. Fulltext Extraction of protein from food waste: An overview of current status and opportunities
    Kamal H, Le CF, Salter AM, Ali A
    Compr Rev Food Sci Food Saf, 2021 05;20(3):2455-2475.
    PMID: 33819382 DOI: 10.1111/1541-4337.12739
    The chief intent of this review is to explain the different extraction techniques and efficiencies for the recovery of protein from food waste (FW) sources. Although FW is not a new concept, increasing concerns about chronic hunger, nutritional deficiency, food security, and sustainability have intensified attention on alternative and sustainable sources of protein for food and feed. Initiatives to extract and utilize protein from FW on a commercial scale have been undertaken, mainly in the developed countries, but they remain largely underutilized and generally suited for low-quality products. The current analysis reveals the extraction of protein from FW is a many-sided (complex) issue, and that identifies for a stronger and extensive integration of diverse extraction perspectives, focusing on nutritional quality, yield, and functionality of the isolated protein as a valued recycled ingredient.
    Matched MeSH terms: Nutritive Value
  10. Overview of fermentation process: structure-function relationship on protein quality and non-nutritive compounds of plant-based proteins and carbohydrates
    Alrosan M, Tan TC, Koh WY, Easa AM, Gammoh S, Alu'datt MH
    Crit Rev Food Sci Nutr, 2023;63(25):7677-7691.
    PMID: 35266840 DOI: 10.1080/10408398.2022.2049200
    Demands for high nutritional value-added food products and plant-based proteins have increased over the last decade, in line with the growth of the human population and consumer health awareness. The quality of the plant-based proteins depends on their digestibility, amino acid content, and residues of non-nutritive compounds, such as phenolic compounds, anti-nutritional compounds, antioxidants, and saponins. The presence of these non-nutritive compounds could have detrimental effects on the quality of the proteins. One of the solutions to address these shortcomings of plant-based proteins is fermentation, whereby enzymes that present naturally in microorganisms used during fermentation are responsible for the cleavage of the bonds between proteins and non-nutritive compounds. This mechanism has pronounced effects on the non-nutritive compounds, resulting in the enhancement of protein digestibility and functional properties of plant-based proteins. We assert that the types of plant-based proteins and microorganisms used during fermentation must be carefully addressed to truly enhance the quality, functional properties, and health functionalities of plant-based proteins.Supplemental data for this article is available online at here. show.
    Matched MeSH terms: Nutritive Value
  11. Fulltext The Nutritional Quality of Food Donated to a Western Australian Food Bank
    Mossenson S, Giglia R, Pulker CE, Dhaliwal SS, Chester M, Bigwood R, et al.
    Nutrients, 2024 Feb 11;16(4).
    PMID: 38398833 DOI: 10.3390/nu16040509
    Food banks provide an indispensable service to people experiencing severe food insecurity. Food banks source donations from across the food system; however, the food redistributed to clients across the developed world is nutritionally poor. This, together with the increasing prevalence of diet-related diseases and food insecurity, has prompted a focus on nutritional quality. Despite more food being distributed via food banks in Australia, the nutritional quality of donated food remains unreported. This study analyzed all food (84,996 kg (1216 products)) donated to Foodbank WA over a 5-day period using diet-, food-, and nutrient-based nutrition classification schemes (NCSs). A total of 42% (27% of total weight) of donated food products were deemed 'unsuitable' and 19% (23% by weight) were 'suitable' according to all NCSs. There was no agreement on 39% of products (50% by weight). Overall, NOVA and the Healthy Eating Research Nutrition Guidelines (HERNG) (κ = 0.521) had the highest level of agreement and the ADGs and HERNGs the lowest (κ = 0.329). The findings confirm the poor nutritional quality of food donated to food banks and the need to work with donors to improve the food they donate. Fit-for-purpose nutrition guidelines are urgently needed for Australian food banks to support them in providing nutritious food to their vulnerable clients.
    Matched MeSH terms: Nutritive Value
  12. Nutritional compositions and bioactivities of Dacryodes species: a review
    Tee LH, Yang B, Nagendra KP, Ramanan RN, Sun J, Chan ES, et al.
    Food Chem, 2014 Dec 15;165:247-55.
    PMID: 25038673 DOI: 10.1016/j.foodchem.2014.05.084
    Dacryodes species are evergreen, perennial trees with fleshy fruits and belong to the family Buseraseae. Many Dacryodes species are underutilized but are widely applied in traditional folk medicine to treat malaria, fever and skin diseases. The nutritional compositions, phytochemicals and biological activities of Dacryodes edulis, Dacryodes rostrata, Dacryodes buettneri, Dacryodes klaineana and Dacryodes hexandra are presented. The edible fruits of D. edulis are rich in lipids, proteins, vitamins, fatty acids and amino acids. Its extracts (leaf, fruit and resin) exhibit antioxidant, anti-microbial, anti-carcinogenic and other bioactivities. D. rostrata fruit has significant nutrient content, and is rich in proteins, lipids and minerals. These fruits are also highly rich in polyphenols, anthocyanins and antioxidant activities. This comprehensive review will assist the reader in understanding the nutritional benefits of Dacryodes species and in identifying current research needs.
    Matched MeSH terms: Nutritive Value
  13. Fulltext Influence of customized cooking methods on the phenolic contents and antioxidant activities of selected species of oyster mushrooms (Pleurotus spp.)
    Tan YS, Baskaran A, Nallathamby N, Chua KH, Kuppusamy UR, Sabaratnam V
    J Food Sci Technol, 2015 May;52(5):3058-64.
    PMID: 25892809 DOI: 10.1007/s13197-014-1332-8
    Nutritional value of cooked food has been considered to be lower compared to the fresh produce. However, many reports showed that processed fruits and vegetables including mushrooms may retain antioxidant activity. Pleurotus spp. as one of the edible mushroom are in great demand globally and become one of the most popular mushrooms grown worldwide with 25-fold increase in production from 1960-2009. The effects of three different cooking methods (boiling, microwave and pressure cooking) on the antioxidant activities of six different types of oyster mushrooms (Pleurotus eryngii, P citrinopileatus, P. cystidiosus P. flabellatus, P. floridanus and P. pulmonarius) were assessed. Free radical scavenging (DPPH) and reducing power (TEAC) were used to evaluate the antioxidant activities and the total phenolic contents were determined by Folin-Ciocalteu reagent. Pressure cooking improved the scavenging abilities of P. floridanus (>200 %), P. flabellatus (117.6 %), and P. pulmonarius (49.1 %) compared to the uncooked samples. On the other hand, the microwaved Pleurotus eryngii showed 17 % higher in the TEAC value when compared to the uncooked sample. There was, however, no correlation between total phenolic content and antioxidant activities. There could be presence of other bioactive components in the processed mushrooms that may have contributed to the antioxidant activity. These results suggested that customized cooking method can be used to enhance the nutritional value of mushrooms and promote good health.
    Matched MeSH terms: Nutritive Value
  14. Nutritive value and toxicity of Sauropus albicans, a Malaysian leafy vegetable
    Yu Swee Yean, Cheah Chooi Hwa
    Food Nutr (Roma), 1979;5(1):38.
    PMID: 520634
    Matched MeSH terms: Nutritive Value
  15. Fulltext The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage
    Zaini HBM, Sintang MDB, Pindi W
    Food Sci Nutr, 2020 Oct;8(10):5497-5507.
    PMID: 33133552 DOI: 10.1002/fsn3.1847
    Chicken sausages included with three different quantities of banana (Musa balbisiana) peel powder. The technological properties (cooking yield, texture, water-holding capacity, color, rheology, and texture), composition, and sensory acceptability were assessed. In storage study, lipid oxidation of the best formulation from the sensory score was evaluated. The inclusion of banana peel powder (BPP) raises the nutritional value with regard to an increase in dietary fiber and a reduction in the sausage fat content. The addition of BPP also causes a significant increase in the cooking yield and water-holding capacity. Additionally, storage modulus values increase with the increase in the BPP's concentration. However, with BPP incorporation, a hard texture and darkening of the sausage were observed. Interestingly, our findings exhibit the compromise in microstructural of chicken sausage with high percentage of BPP manifested by the high storage modulus and hardness but with low resistance toward stress, short linear viscoelastic region. This aspect also caused a significant change in the sensory score. The TBA value in the sausage containing 2% BPP exhibited a delay in lipid oxidation up to 55%, prompting its antioxidant potential. Generally, the incorporation of BPP to chicken sausage changes its properties. BPP has been a potential candidate as a value-adding ingredient that may be used during meat preparation since it positively influences the nutritional value and specific technological properties of the food.
    Matched MeSH terms: Nutritive Value
  16. Riboflavin content of foods
    Leong PC
    Journal of the Malaya Branch of the British Medical Association, 1941;5:104-8.
    Matched MeSH terms: Nutritive Value
  17. Fulltext Effect of overripe banana pulp incorporation on nutritional composition, physical properties, and sensory acceptability of chocolate cookies
    Ng, Y. V., Tengku Alina, T. I., Wan Rosli, W. I.
    International Food Research Journal, 2020;27(2):252-260.
    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: Nutritive Value
  18. Fulltext Efficacy of Edible Bird's Nest on Cognitive Functions in Experimental Animal Models: A Systematic Review
    Ismail M, Alsalahi A, Aljaberi MA, Ibrahim RM, Bakar FA, Ideris A
    Nutrients, 2021 Mar 23;13(3).
    PMID: 33806762 DOI: 10.3390/nu13031028
    Edible bird's nest (EBN) is constructed from saliva of swiftlets birds and consumed largely by Southeast and East Asians for its nutritional value and anti-aging properties. Although the neuroprotection of EBN in animals has been reported, there has not been yet systemically summarized. Thus, this review systemically outlined the evidence of the neuroprotective activity of EBN in modulating the cognitive functions of either healthy or with induced-cognitive dysfunction animals as compared to placebos. The related records from 2010 to 2020 were retrieved from PubMed, Scopus, Web of Science and ScienceDirect using pre-specified keywords. The relevant records to the effect of EBN on cognition were selected according to the eligibility criteria and these studies underwent appraisal for the risk of bias. EBN improved the cognitive functions of induced-cognitive dysfunction and enhanced the cognitive performance of healthy animals as well as attenuated the neuroinflammations and neuro-oxidative stress in the hippocampus of these animals. Malaysian EBN could improve the cognitive functions of experimental animals as a treatment in induced cognitive dysfunction, a nutritional cognitive-enhancing agent in offspring and a prophylactic conservative effect on cognition against exposure to subsequent noxious cerebral accidents in a dose-depended manner through attenuating neuroinflammation and neuro-oxidative stress. This systemic review did not proceed meta-analysis.
    Matched MeSH terms: Nutritive Value
  19. Fulltext The Relationship of Health and Nutrition Claims towards Purchasing Choices among Consumers in Shah Alam, Selangor
    Shammakh M, Ali RT, Shaari T
    J Nutr Sci Vitaminol (Tokyo), 2020;66(Supplement):S222-S225.
    PMID: 33612599 DOI: 10.3177/jnsv.66.S222
    Consumers nowadays have more awareness for healthy foods and demanded healthier food choices to avoid health-related problems; therefore, industries had included health and nutrition claims on their products. Health and nutrition claims usually influence consumers' food choice decision. Products with health claim resulted in higher perception of healthiness and nutritional value of the product, even if the product was not considered as a healthy choice. The aim of this study was to assess whether the health and nutrition claims had led to a healthier perception or better evaluation of the product among consumers.

    METHODS: A cross-sectional survey was conducted using an online questionnaire on 385 respondents collected through convenience sampling. The survey consisted of four parts: socio-demographic background, health awareness, understanding and usage of health and nutrition claims, and purchase intention measured through the use of a mock packaging. Data collected were analyzed using SPSS version 22.

    RESULTS: Most of the respondents aged 18-30 (81.0%) and almost half of them were Malay (45.7%) with bachelor/master or PhD qualification (60.0%). The distribution of household income for all categories was almost similar (18.2-20.8%). There was a significant statistical relationship between health awareness and purchase intention among respondents (r=0.391, p<0.01).

    CONCLUSIONS: Health and nutrition claims influenced consumer's perceptions and purchase intention, especially for those who were more concerned about their health, thus, more focus on policy regarding claims is needed.

    Matched MeSH terms: Nutritive Value
  20. Fulltext Applications of composite flour in development of food products
    Noorfarahzilah, M., Lee, J. S., Sharifudin, M. S., Mohd Fadzelly, A.B., Hasmadi, M.
    International Food Research Journal, 2014;21(6):2061-2074.
    MyJurnal
    The development of food products using composite flour has increased and is attracting much attention from researchers, especially in the production of bakery products and pastries. This article focuses on the use of composite flour to produce food products, namely bread, biscuits, and pasta, with looks at on its impact, following some improvements made, on the sensory quality, rheology characteristics, and nutritional values as well as its overall acceptance. The blending of wheat flour with various sources of tubers, legumes, cereals and fruit flour in different percentages to produce variety of food products are also reported in this review. It was found that composite flour used to produce food products is still able to maintain similar characteristics to products made from full-wheat flour. The positive effects of the use of composite flour can be seen in the final product related to the functional and physicochemical properties and health benefits of raw blended flour along with percentage blending. Overall, composite flour is a good new approach to utilizing uncommon food products as the application of composite flour produced products with different characteristics and quality, depending on the types and percentage of wheat flour used in the formulation.
    Matched MeSH terms: Nutritive Value
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