Displaying publications 41 - 60 of 102 in total

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  1. In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fraction
    Johnston C, Ying Leong S, Teape C, Liesaputra V, Oey I
    Food Res Int, 2023 Dec;174(Pt 1):113630.
    PMID: 37986480 DOI: 10.1016/j.foodres.2023.113630
    The trend of incorporating faba bean (Vicia faba L.) in breadmaking has been increasing, but its application is still facing technological difficulties. The objective of this study was to understand the influence of substituting the wheat flour (WF) with 10, 20, 30 and 40 % mass of whole bean flour (FBF) or 10 and 20 % mass of faba bean protein-rich fraction (FBPI) on the quality (volume, specific volume, density, colour, and texture), nutritional composition (total starch, free glucose, and protein contents), and kinetics of in vitro starch and protein digestibility (IVSD and IVPD, respectively) of the breads. Automated image analysis algorithm was developed to quantitatively estimate the changes in the crumb (i.e., air pockets) and crust (i.e., thickness) due to the use of FBF or FBPI as part of the partial substitution of wheat flour. Higher levels of both FBF and FBPI substitution were associated with breads having significant (p 
    Matched MeSH terms: Flour/analysis
  2. Fulltext Identification of predominant Lactobacillus species in liquid sourdough fermentation
    Kam, W.Y., Wan Aida, W.M., Sahilah, A.M.
    International Food Research Journal, 2012;19(4):1739-1743.
    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
  3. Fulltext Trace Element Assessment in Fingernails of Adult Females
    LAURA DINES NGAU, BOON SIONG WEE, NAZARATUL ASHIFA ABD SALIM
    Trends in Undergraduate Research, 2018;1(1):0-0.
    MyJurnal
    Trace elements play a significant role in giving nutritional benefits to the body because they act as essential cofactors for all physiological processes. However, there are some trace elements which may bring more harm than good when entering the human body. Due to its ability to incorporate trace elements in an amount that is proportional to an individual’s dietary intake and environmental exposure, human fingernails are suitable biomarkers in assessing the health status of an individual as they reflect on the trace element concentration present in the body. This study has analysed fingernail samples of 23 adult females residing in Kuching and Kota Samarahan, Sarawak, Malaysia for four elements, namely Cd, Cu, Pb and Zn. By using flame atomic absorption spectroscopy (FAAS), the mean elemental concentrations found in fingernail samples of research participants were 171.8 ± 33.8 μg/g for Zn, 27.8 ± 14.8 μg/g for Cu and 2.64 ± 0.94 μg/g for Pb. Cd concentrations were not able to be detected as they were below the detection limits. A standard reference material, NIST 1568b Rice Flour was used to verify the methods used in elemental analysis using FAAS. Independent t-test which was used to compare the means of Zn and Cu between vegetarians and non-vegetarians showed no significant differences for both elements. Moreover, correlation analysis showed negative correlations between Cu/Zn pair and Pb/Zn pair, whereas significant positive correlation was obtained for Cu/Pb pair. The overall data from this study showed good agreements with data obtained from studies in other countries. Therefore, the current data in this study represents the latest background elemental concentrations in fingernails of the residents in Kuching and Kota Samarahan, Sarawak.
    Matched MeSH terms: Flour
  4. Fulltext Physicochemical and sensory analysis of instant cereal beverage incorporated with corncob powder
    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
  5. Fulltext Chinese steamed bread fortified with green banana flour
    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. Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch
    Lubowa M, Yeoh SY, Easa AM
    Food Sci Technol Int, 2018 Sep;24(6):476-486.
    PMID: 29600879 DOI: 10.1177/1082013218766984
    This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour partially substituted with pregelatinized high-amylose maize starch (Hylon VII™) in the ratios 0, 5, 10, and 15% (wt/wt). High-amylose maize starch improved the texture and brightness of fresh (not retorted) noodles. Chilling treatment led to significant (P ≤ 0.05) improvement in the texture of fresh noodles at all levels of substitution with high-amylose starch. The highest hardness was recorded at 15% amylose level in chilled nonretorted noodles. Retort processing induced a major loss of quality through water absorption, retort cooking loss, decreased noodle hardness, and lightness. However, the results showed that amylose and chilling treatment positively reduced the impact of retorting. For each level of amylose substitution, a low retort cooking loss and increased noodle hardness were associated with a chilling treatment. For both chilled and nonchilled noodles, retort cooking loss and hardness increased with increasing levels of amylose substitution.
    Matched MeSH terms: Flour/analysis*
  7. Fulltext Fortification of Rice Noodles with Vitamin A: Quality, Sensory Evaluation, and Enhancement of Vitamin A Intakes
    Malahayati N, Muhammad K, Bakar J, Karim R
    J Nutr Sci Vitaminol (Tokyo), 2020;66(Supplement):S179-S183.
    PMID: 33612590 DOI: 10.3177/jnsv.66.S179
    Vitamin A deficiency is common in many countries where rice is the staple food. Food fortification is an important strategy to address this problem. As rice noodle is the second principal form of rice products widely consumed in Asia, rice noodles could be a potential vehicle for fortification of vitamin A. In this study, rice noodles were prepared from 0, 300, 600, 1,050, and 1,500 μg of vitamin A per 100 g of rice flour. Samples were analyzed for quality, sensory evaluation, and enhancement of vitamin A intakes. Increasing level of vitamin A fortification did not influence quality and sensory properties of the rice noodles, except for the ash content, color, and appearance of the noodles. Rice noodle that was fortified with the highest level of vitamin A was found to be the darkest in color. However, this sample received scores higher than 6 (like slightly) for appearance. Furthermore, sample fortified with the highest level of vitamin A produced rice noodles with the highest level of vitamin A retention suggesting that noodles were good vehicle for vitamin A fortification. Fortification of rice flour with 1,500 μg of vitamin A produced rice noodles with 24.88% of the RDI for vitamin A per serving and provided an effective means of enhancing vitamin A intake.
    Matched MeSH terms: Flour/analysis
  8. Fulltext Structural and functional properties of major ingredients of biscuit
    Mamat, H., Hill, S.E.
    International Food Research Journal, 2018;25(2):462-471.
    MyJurnal
    Biscuit is a popular food product where it is produced using wheat flour, sugar and fat as its main ingredients. Wheat flour is the major material used in biscuit production and within the flour starch is the principal component. The details of starch properties such as pasting properties, gelatinisation properties, crystallinity were discussed in this review. Starch is the major structural element in many foods, with the fat or sugar also playing key roles. Sugar gives sweetness, colour, add volumes and influence the texture of a biscuit. Besides that, it shows significant impact on starch gelatinization properties. Fat plays an important role in biscuit production and the type of fat used determines the quality of the final product. In this article, the functional properties of major ingredients of biscuit were also reviewed with emphasis on wheat flour, sugar and fat.
    Matched MeSH terms: Flour
  9. Visco-hyperelastic model for soft rubber-like materials
    Mohd Afandi P. Mohammed
    Sains Malaysiana, 2014;43:451-457.
    This paper investigates the application of visco-hyperelastic model to soft rubberlike material, that is gluten. Gluten is a major protein in wheat flour dough (a mixture of flour and water) which exists as long network fibers and undergo large deformation under uniaxial tension and compression. The visco-hyperelastic model is represented by a combination of the viscoelastic Prony series and the hyperelastic extended tube model. Calibration of the visco-hyperelastic model to gluten tests result suggests that gluten can be modelled as a finite viscoelastic material.
    Matched MeSH terms: Flour
  10. Fulltext Physico-chemical and flowability characteristics of a new variety of Malaysian sweet potato, VitAto Flour
    Mohd Hanim, A.B., Chin, N.L., Yusof, Y.A.
    International Food Research Journal, 2014;21(5):2099-2107.
    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
  11. Mycoremediation--a prospective environmental friendly technique of bioseparation and dewatering of domestic wastewater sludge
    Molla AH, Fakhru'l-Razi A
    Environ Sci Pollut Res Int, 2012 Jun;19(5):1612-9.
    PMID: 22134862 DOI: 10.1007/s11356-011-0676-0
    INTRODUCTION: Environmental safe and friendly management and disposal of wastewater sludge is a problem of every treatment plant throughout the world. Bioseparation and dewaterability of raw domestic wastewater sludge were evaluated for proper management and disposal by mycoremediation, i.e., using prior grown 2% (v/v) spore suspension of filamentous fungal (Mucor hiemalis Wehmer) broth inoculation, which were grown in 2% (w/v) solution of malt extract and wheat flour for 48-60 h in orbital shaker.

    DISCUSSION: Within 2-3 days of treatment application, encouraging results were achieved in total dry solids (TDS), total suspended solid (TSS), turbidity, chemical oxygen demand (COD), specific resistance to filtration (SRF), and pH due to fungal treatment in recognition of bioseparation and dewaterability of wastewater sludge compared to control. The significant reduction of TDS was remarked at fungal biomass (FB) in wheat flour (WF) treatment. The removal of TSS, turbidity, COD, and SRF were observed 96.0%, 99.4%, 92.6%, and 97.6%, respectively, in supernatant at 5 days by FB in WF. The SRF measuring the dewaterability was decreased with maximum (0.26 × 10(-12) mg/kg) equivalent to 95.5% at 2 days in FB in WF also. FB in WF broth is a potential, environmental friendly, comparatively low-cost biological technique which might play the significant role for bioremediation and bioseparation of domestic wastewater sludge. The present technique may bring a dynamic change in treatment of wastewater in future.

    Matched MeSH terms: Flour
  12. Fulltext Data of feed formulation for Indonesian short-fin eel, Anguilla bicolor McClelland, 1844 elver
    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. The effects of tapioca, wheat, sago and potato flours on the physicochemical and sensory properties of duck sausage
    Muthia, D., Nurul, H., Noryati, I.
    International Food Research Journal, 2010;17(4):877-884.
    MyJurnal
    This study evaluated the effects of different flours (tapioca, wheat, sago and potato) on the physicochemical properties of duck sausage. The examined physicochemical properties included proximate composition, cooking yield, color (lightness, redness and yellowness), folding, texture profile (hardness, elasticity, cohesiveness, gumminess and chewiness) and sensory properties. The study found that different flours have no effect on the cooking yield of duck sausage. The tapioca formulation showed a mid-range lightness value, folding score and textural properties. Duck sausages made with wheat flour had higher protein content and lightness value and a harder texture. Sausages made with potato flour had a darker color, the lowest folding scores and a softer texture. The addition of sago flour resulted in a higher folding score, greater elasticity and increased overall acceptability of sausage due to higher scores for texture and juiciness. These results show that the properties of duck sausage are influenced by the type of flour used.
    Matched MeSH terms: Flour
  14. Fulltext The effects of egg white powder addition with tapioca and sago flours on physicochemical and sensory properties of duck sausage
    Muthia, D., Huda, N., Ismail, N., Easa, A.M.
    International Food Research Journal, 2012;19(4):1415-1421.
    MyJurnal
    The objective of this study was to evaluate the effects of using tapioca and sago flours with or without egg white powder (EWP) on the physicochemical and sensory properties of duck sausages. There was significant increase (P0.05) in hardness and cohesiveness attributes among all the samples examined but significant differences (P
    Matched MeSH terms: Flour
  15. Fulltext Multielement analysis in rice grains by instrumental neutron activation analysis
    Nazaratul Ashifa Abdullah Salim, Md Suhaimi Elias, Abdul Khalik Wood, Ezwiza Sanuri, Mohd Suhaimi Hamzah, Shamsiah Abd. Rahman
    Journal of Nuclear and Related Technologies, 2010;2010(2):1-11.
    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. Fulltext Enzymatic synthesis of polyphenol glycosides catalyzed by transglycosylation reaction of cyclodextrin glucanotransferase derived from Trichoderma viride
    Nazir S, Sulistyo J, Hashmi MI, Ho AL, Khan MS
    J Food Sci Technol, 2018 Aug;55(8):3026-3034.
    PMID: 30065412 DOI: 10.1007/s13197-018-3223-x
    Present study was conducted to evaluate the ability of Trichoderma viride as a source of cyclodextrin glucanotransferase that has shown transglycosylation activity in the presence of polyphenolic constituents extracted from Moringa oleifera leaves as its acceptor and wheat flour as its substrate to catalyze synthesis of polyphenolic glycosides as transglycosylation (transfer) reaction products. The enzymatic synthesized polyphenolic glycosides were then purified using octa-dodecyl-functionalized silica gel column chromatography prior to analysis using thin layer chromatography and high performance liquid chromatography and identified using nuclear magnetic resonance (NMR) spectroscopy. The high performance liquid chromatogram performed that the isolated transglycosylation products had retention times and concentration at 1.446 min (0.0017 mg/ml), 1.431 min (0.14 mg/ml), and 1.474 min (0.012 mg/ml), respectively, compared to the retention time of arbutin (1.474 min) that was applied as authentic standard for polyphenol glycoside. Moreover, observation using 1H NMR as well as 13C NMR showed that structures of the transglycosylation products were identified as gallic acid-4-O-β-glucopyranoside, ellagicacid-4-O-β-glucopyranoside, and catechin-4'-O-glucopyranoside, respectively.
    Matched MeSH terms: Flour
  17. Fulltext Physicochemical, pasting and gel textural properties of wheat-ripe Cavendish banana composite flours
    Ng, K. F., Abbas, F. M. A., Tan, T. C., Azhar, M. E.
    International Food Research Journal, 2014;21(2):655-662.
    MyJurnal
    Proximate composition, pH and amylose content of ripe Cavendish banana flour (RBF) prepared in this study were compared with all-purpose wheat flour (WF). RBF was found to be significantly (P < 0.05) higher in total carbohydrates and minerals content, while significantly (P < 0.05) lower in protein and fat contents compared with those of WF. Wheat-ripe banana composite flours (W-RBF) prepared by partial substitution of WF with RBF were assessed for swelling power, solubility, pasting properties and gel textural properties. Granular swelling of RBF occurred at a higher temperature compared to that of WF, suggesting that more energy and water were required to cook WF-RBF as the presence of soluble carbohydrates would compete for water and this would eventually delay starch hydration and granular expansion during cooking. Higher substitution with RBF led to higher soluble carbohydrates content, and increase in solubility index of WF-RBF. Partial substitution with RBF also resulted in significant (P < 0.05) decrease in pasting properties. A higher substitution of WF with RBF could reduce starch gelatinisation during cooking and retrogradation owing to the reduction of available starch in WF-RBF. All WF-RBF gels were significantly (P < 0.05) firmer and less sticky compared to WF gels.
    Matched MeSH terms: Flour
  18. 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: Flour
  19. Physicochemical and functional properties of peeled and unpeeled pumpkin flour
    Noor Aziah AA, Komathi CA
    J Food Sci, 2009 Sep;74(7):S328-33.
    PMID: 19895499 DOI: 10.1111/j.1750-3841.2009.01298.x
    This study was intended to investigate the potential of peeled and unpeeled pumpkin pulp as a raw material for the production of flour that could be used in composite blend with wheat flour or as a functional ingredient in food products. The peeled and unpeeled pumpkin pulp were soaked in sodium metabisulphite solution, sliced and dried overnight in a hot air oven, followed by milling into peeled pumpkin pulp flour (PPPF) and unpeeled pumpkin pulp flour (UPPF), respectively. The flours were then evaluated for physicochemical attributes (color, proximate compositions, and water activity) and functional properties (water holding capacity and oil holding capacity), in comparison to the commercial wheat flour. PPPF and UPPF were observed to be more attractive in terms of color than wheat flour, as indicated by the significantly higher results (P flour, PPPF and UPPF were superior in term of nutrients as indicated by the significantly higher (P or= 0.05) was shown in water holding capacity of PPPF and wheat flour. However, the oil holding capacity of PPPF and UPPF was shown to be significantly higher (P flour, indicating the potential of PPPF and UPPF as emulsifying agents. Moisture content and water activity values in PPPF and UPPF were significantly lower (P flour, suggesting that PPPF and UPPF have a better keeping quality and longer shelf life.
    Matched MeSH terms: Flour/analysis
  20. Fulltext Quality evaluation of steamed wheat bread substituted with green banana flour
    Noor Aziah, A. A., Ho, L. H., Noor Shazliana, A. A., Rajeev, B.
    International Food Research Journal, 2012;19(3):869-876.
    MyJurnal
    Quality attributes of steamed bread without green banana flour (BF) (CON), substituted with 30%
    BF (BBFI) and 30% BF + 8% gluten (BBFII) were determined. The green banana flour (BF) and the mixture of wheat flour (WF) substituted with 30% BF + 8% gluten (FBFII) was significantly highest in water holding capacity and oil holding capacities, respectively. Potassium, calcium and magnesium were significantly higher in BBFI and BBFII than CON. Significantly highest insoluble dietary fibre and total dietary fibre shown in BBFI. Steaming resulted significant reduction in resistant starch content in BBFI as compared with the dough of BBFI I. The specific volume of BBFII and CON showed significant different compared to the BBFI. The BBFII spread ratio was significantly highest and steamer spring lowest than CON. BBFII showed significantly highest in hardness and adhesiveness values but CON was significantly highest in cohesiveness, elasticity and chewiness. L and Hue values was shown highest in CON. BBFII indicated highest acceptability score than other samples.
    Matched MeSH terms: Flour
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