Cargando…

Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends

High-quality cassava starch (HQCS) produced from high-yielding low-cyanide improved cassava variety, TMS 30572, was mixed with durum wheat semolina (DWS) on a replacement basis to produce flour samples containing 0, 20, 30, 50, 70, and 100% cassava starch. They were analyzed for chemical composition...

Descripción completa

Detalles Bibliográficos
Autores principales:	Oladunmoye, Olufunmilola O, Aworh, Ogugua C, Maziya-Dixon, Bussie, Erukainure, Ochuko L, Elemo, Gloria N
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Wiley Periodicals Inc 2014
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3959959/ https://www.ncbi.nlm.nih.gov/pubmed/24804071 http://dx.doi.org/10.1002/fsn3.83

Ejemplares similares

Short-Term Feeding of Fibre-Enriched Biscuits: Protective Effect against Hepatotoxicity in Diabetic Rats
por: Erukainure, Ochuko L., et al.
Publicado: (2015)

Functional, Nutritional, and Sensory Quality of Mixed Flours-Based Breads as Compared to Durum Wheat Semolina-Based Breads
por: Molfetta, Mariagrazia, et al.
Publicado: (2021)

Assessing the Rheological Properties of Durum Wheat Semolina: A Review
por: Cecchini, Cristina, et al.
Publicado: (2021)

Nutritional and sensory properties: Snack food made from high‐quality cassava flour and legume blend
por: Maziya‐Dixon, Busie, et al.
Publicado: (2017)

A review of cassava semolina (gari and eba) end‐user preferences and implications for varietal trait evaluation
por: Awoyale, Wasiu, et al.
Publicado: (2020)

Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina
por: Martín-Esparza, Maria Eugenia, et al.
Publicado: (2021)

Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage
por: Sanfilippo, Rosalia, et al.
Publicado: (2023)

Chemical Evaluation of African Palm Weevil, Rhychophorus phoenicis, Larvae as a Food Source
por: Elemo, Babajide O, et al.
Publicado: (2011)

Chemical, Functional, and Technological Features of Grains, Brans, and Semolina from Purple and Red Durum Wheat Landraces
por: Ladhari, Afef, et al.
Publicado: (2022)

Oxidative Stress Mitigation by Chitosan Nanoparticles in Durum Wheat Also Affects Phytochemicals and Technological Quality of Bran and Semolina
por: Picchi, Valentina, et al.
Publicado: (2022)

Bambara–wheat composite flour: rheological behavior of dough and functionality in bread
por: Erukainure, Ochuko L., et al.
Publicado: (2016)

Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour
por: Omidiran, Adebukola T., et al.
Publicado: (2015)

In Vivo and In Vitro Starch Digestibility of Fresh Pasta Produced Using Semolina-Based or Wholemeal Semolina-Based Liquid Sourdough
por: Fois, Simonetta, et al.
Publicado: (2021)

Modulatory effect of fibre-enriched cake on alloxan-induced diabetic toxicity in rat brain tissues
por: Erukainure, Ochuko L., et al.
Publicado: (2014)

Storage Stability of Durum Wheat Pasta Enriched with Seaweeds Flours
por: Ribeiro, Ana Ramalho, et al.
Publicado: (2021)

Assessment of Functional Properties of Wheat–Cassava Composite Flour
por: Li, Mingjuan, et al.
Publicado: (2023)

Non-Starch Polysaccharides in Durum Wheat: A Review
por: Marcotuli, Ilaria, et al.
Publicado: (2020)

Marshall's Semolina
Publicado: (1886)

Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types
por: Eduardo, Maria, et al.
Publicado: (2013)

Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour
por: Ficco, Donatella Bianca Maria, et al.
Publicado: (2023)

Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification
por: De Pasquale, Ilaria, et al.
Publicado: (2021)

Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients
por: Ciudad-Mulero, María, et al.
Publicado: (2020)

Addition of Chickpea Flour in Durum Wheat Flour Makes Tortilla More Nutritious and Palatable, and Technologically Acceptable
por: Benayad, Asmaa, et al.
Publicado: (2022)

Study on quality characteristics of cassava flour and cassava flour short biscuits
por: Lu, Haiqin, et al.
Publicado: (2019)

Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta
por: Raczyk, Marianna, et al.
Publicado: (2022)

Fatty Acids Rich Extract From Clerodendrum volubile Suppresses Cell Migration; Abates Oxidative Stress; and Regulates Cell Cycle Progression in Glioblastoma Multiforme (U87 MG) Cells
por: Erukainure, Ochuko L., et al.
Publicado: (2018)

Single Marker and Haplotype-Based Association Analysis of Semolina and Pasta Colour in Elite Durum Wheat Breeding Lines Using a High-Density Consensus Map
por: N’Diaye, Amidou, et al.
Publicado: (2017)

Inter-Relationships between Test Weight, Thousand Kernel Weight, Kernel Size Distribution and Their Effects on Durum Wheat Milling, Semolina Composition and Pasta Processing Quality
por: Wang, Kun, et al.
Publicado: (2020)

Sericin cocoon bio-compatibilizer for reactive blending of thermoplastic cassava starch
por: Chaiyaso, Thanongsak, et al.
Publicado: (2021)

Effects of Two-Step Transamidation of Wheat Semolina on the Technological Properties of Gluten
por: Moscaritolo, Salvatore, et al.
Publicado: (2016)

The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives
por: Dankwa, Rita, et al.
Publicado: (2021)

Characterization of Durum-Wheat Pasta Containing Resistant Starch from Debranched Waxy Rice Starch
por: Cervini, Mariasole, et al.
Publicado: (2023)

Correction: Single Marker and Haplotype-Based Association Analysis of Semolina and Pasta Colour in Elite Durum Wheat Breeding Lines Using a High-Density Consensus Map
por: N’Diaye, Amidou, et al.
Publicado: (2017)

Sensory optimization of crackers developed from high‐quality cassava flour, starch, and prawn powder
por: Akonor, Paa T., et al.
Publicado: (2016)

Changes in Starch In Vitro Digestibility and Properties of Cassava Flour Due to Pulsed Electric Field Processing
por: Conde, Ladie Anne, et al.
Publicado: (2022)

Identification of critical versus robust processing unit operations determining the physical and biochemical properties of cassava‐based semolina (gari)
por: Escobar, Andrés, et al.
Publicado: (2020)

Whole Grape Pomace Flour as Nutritive Ingredient for Enriched Durum Wheat Pasta with Bioactive Potential
por: Gerardi, Carmela, et al.
Publicado: (2023)

Effect of the Incorporation of Polycaprolactone (PCL) on the Retrogradation of Binary Blends with Cassava Thermoplastic Starch (TPS)
por: Mina Hernandez, José Herminsul
Publicado: (2020)

Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches
por: Toae, Roselawatee, et al.
Publicado: (2019)

Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties
por: Fois, Simonetta, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_easgisjsh042s6vgi1ng589uld