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The impact of milling parameters on physiochemical, nutritional, color, flowability, and functional properties of raw gorgon nut flour fractions
The size reduction of dehulled raw gorgon nut kernels was carried out for varied milling time (30, 60 and 90 s) using a batch type laboratory...
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Processing, digestion property and structure characterization of slowly digestible gorgon nut starch
Slowly digestible gorgon nut starch (GN-SDS) was prepared by heating–cooling treatment (HCT), meanwhile its morphological and structural features...
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Physico-functional, pasting and structural properties of gorgon nut (Euryale ferox) flour as affected by heat-moisture and acid treatment
The effect of heat-moisture treatment (HMT) and acid hydrolysis (AH) on the properties of gorgon nut flour (GNF) were investigated. The flours were...
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Differentiating the nutrient composition, in-vitro starch digestibility, individual polyphenols and anti-oxidant properties of raw and popped makhana (Euryale ferox)
Fox nut or makhana ( Euryale ferox ) seeds were subjected to a pop** process and evaluated for nutritional and phenolic composition. The phytic acid...
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Effects of particle size on the physical, chemical, and technological properties of pre-gelatinized whole pinhão (Araucaria angustifolia) flour
This study investigates the influence of particle size on the chemical, technological, rheological, thermal, and structural properties of whole...
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Formulation and Characterization of Novel Cereal Gluten-Free Pasta from Semi-Popped Makhana, Water Chestnut, and Potato
Cereal gluten-free (CGF) products have been popular in recent years, supporting a growing demand as they appeal not only to persons with medical...
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Digestive and Physicochemical Properties of Small Granular Starch from Euryale ferox Seeds Growing in Yugan of China
In this study, the morphological, physicochemical and digestibility properties of Yugan Euryale ferox seeds starch (Y-EFS) were comprehensively...
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Development of gluten free biscuits utilizing fruits and starchy vegetable powders
Gluten free biscuits, also suitable during fasting were developed utilizing different levels of fruits (water chestnut and makhana ) and starchy...
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Physical, gravimetric and functional characterization of various milling fractions of popped gorgon nut (Euryale ferox)
Studies were carried out on the milling characteristics to increase the usability of popped gorgon nut ( makhana ). It was conditioned to 6.2, 9.4 and...
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Quality parameters of mango and potential of non-destructive techniques for their measurement — a review
The king of fruits “Mango” ( Mangifera indica L.) is very nutritious and rich in carotenes. India produces about 50% of the total world’s mango. Many...