Cargando…

Optimization of some processing parameters and quality attributes of fried snacks from blends of wheat flour and brewers' spent cassava flour

The effect of some processing parameters (frying temperature [140–160°C], frying time [2–4 min], level of brewers' spent cassava flour (BSCF) [20–40%], and thickness [2–4 mm]) on some quality attributes of wheat‐BSCF fried snack was investigated. Response surface methodology based on Box–Behnke...

Descripción completa

Detalles Bibliográficos
Autores principales:	Omidiran, Adebukola T., Sobukola, Olajide P., Sanni, Ajoke, Adebowale, Abdul‐Rasaq A., Obadina, Olusegun A., Sanni, Lateef O., Tomlins, Keith, Wolfgang, Tosch
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2015
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4708630/ https://www.ncbi.nlm.nih.gov/pubmed/26788313 http://dx.doi.org/10.1002/fsn3.255

Ejemplares similares

Evaluation of some quality parameters of cassava starch and soy protein isolate matrices during deep fat frying in soybean oil
por: Omidiran, Adebukola T., et al.
Publicado: (2018)

Effect of species, pretreatments, and drying methods on the functional and pasting properties of high‐quality yam flour
por: Wahab, Bashirat A., et al.
Publicado: (2015)

The antinutritional and vitamin composition of high‐quality yam flour as affected by yam specie, pretreatment, and drying method
por: Adebowale, Abdul‐Rasaq A., et al.
Publicado: (2018)

Chemical, mineral composition, and sensory acceptability of cocoyam‐based recipes enriched with cowpea flour
por: Olayiwola, Ibiyemi, et al.
Publicado: (2013)

Effect of water yam (Dioscoreaalata) flour fortified with distiller's spent grain on nutritional, chemical, and functional properties
por: Awoyale, Wasiu, et al.
Publicado: (2015)

Effect of Added Brewer’s Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread
por: Czubaszek, Anna, et al.
Publicado: (2022)

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

Impact of Circular Brewer’s Spent Grain Flour after In Vitro Gastrointestinal Digestion on Human Gut Microbiota
por: Bonifácio-Lopes, Teresa, et al.
Publicado: (2022)

Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design
por: Ginindza, Angel, et al.
Publicado: (2022)

Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer’s Spent Grain and Insect Flours
por: Talens, Clara, et al.
Publicado: (2022)

Effects of processing and storage conditions of cocoyam strips on the quality of fries
por: Oguntowo, Oyindamola, et al.
Publicado: (2016)

Effect of packaging materials on the chemical composition and microbiological quality of edible mushroom (Pleurotus ostreatus) grown on cassava peels
por: Ajayi, Oluwakemi, et al.
Publicado: (2015)

Drying kinetic of industrial cassava flour: Experimental data in view
por: Odetunmibi, Oluwole A., et al.
Publicado: (2017)

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

Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria
por: Adebayo-Oyetoro, A. O., et al.
Publicado: (2013)

Safety of Yam-Derived (Dioscorea rotundata) Foodstuffs—Chips, Flakes and Flour: Effect of Processing and Post-Processing Conditions
por: Omohimi, Celestina, et al.
Publicado: (2019)

Changes in nutritional composition, functional, and sensory properties of yam flour as a result of presoaking
por: Obadina, Adewale Olusegun, et al.
Publicado: (2014)

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

Quality changes in cocoyam flours during storage
por: Obadina, Adewale, 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)

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

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

Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?
por: Proserpio, Cristina, et al.
Publicado: (2020)

Sensorial evolution of cassava flour (Manihot esculenta crantz) added to protein concentrate cassava leaves
por: Lima, Elaine C S, et al.
Publicado: (2013)

Characterization of corn, cassava, and commercial flours: Use of amylase‐rich flours of germinated corn and sweet potato in the reduction of the consistency of the gruels made from these flours—Influence on the nutritional and energy value
por: Tambo Tene, Stephano, et al.
Publicado: (2019)

Improvement in the traditional processing method and nutritional quality of traditional extruded cassava-based snack (modified Ajogun)
por: Obadina, Adewale O, et al.
Publicado: (2013)

Nutrient composition, functional, and pasting properties of unripe cooking banana, pigeon pea, and sweetpotato flour blends
por: Ohizua, Ehimen R., et al.
Publicado: (2017)

The role of microorganisms on biotransformation of brewers’ spent grain
por: Bianco, Angela, et al.
Publicado: (2020)

Recovery of Polyphenols from Brewer’s Spent Grains
por: Birsan, Rares I., et al.
Publicado: (2019)

Effects of Iron, Lime, and Porous Ceramic Powder Additives on Methane Production from Brewer’s Spent Grain in the Anaerobic Digestion Process
por: Syguła, Ewa, et al.
Publicado: (2023)

Biosourced Binder for Wood Particleboards Based on Spent Sulfite Liquor and Wheat Flour
por: Ferreira, Ana M., et al.
Publicado: (2018)

Chemical and functional properties of cassava starch, durum wheat semolina flour, and their blends
por: Oladunmoye, Olufunmilola O, et al.
Publicado: (2014)

Yield and Properties of Ethanol Biofuel Produced from Different Whole Cassava Flours
por: Ademiluyi, F. T., et al.
Publicado: (2013)

Impacts of Environmental Factors on Pasting Properties of Cassava Flour Mediated by Its Macronutrients
por: Zhang, Yayuan, et al.
Publicado: (2020)

Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand
por: Sangpueak, Rungthip, et al.
Publicado: (2022)

Effect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread
por: Eleazu, Chinedum, et al.
Publicado: (2014)

Brewer’s Spent Grains—Valuable Beer Industry By-Product
por: Jackowski, Mateusz, et al.
Publicado: (2020)

Optimization of bioprocesses with Brewers’ spent grain and Cellulomonas uda
por: Akermann, Alexander, et al.
Publicado: (2021)

Formulation, sensory evaluation, proximate composition and storage stability of cassava strips produced from the composite flour of cassava and cowpea
por: Dada, Toluwase A., et al.
Publicado: (2017)

Data on assessment of flours from advanced genotypes and improved cassava varieties for industrial applications
por: Chimphepo, Lifa, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_e2vpdl8ab46djgsrtsdoub1dnp