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4.762  Articles
1 of 477 pages  |  10  records  |  more records»
The object of research is the production technology of pasta with pumpkin flour. The problem of enriching pasta with pumpkin flour was solved.In the studies, different replacement of semi-grain with pumpkin flour was studied according to the following sch... see more

Pasta is a popular food item among consumers all over the world. They have high energy value, low cost and long shelf life. However, the biological value of these products is quite low. Adding components rich in dietary fiber, vitamins and minerals t... see more

The present investigation was conducted to study yield, yield components and chemical composition of some flax genotypes (Sakha 3, 5 and 6, Giza 11, 12 and Strain 651). New flax strain 651 (S.651) recorded the highest value in technical length, while flax... see more

PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULANDARI BEBERAPA DAERAH DI INDONESIA[Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Regions in Indonesia]Intan Kusumaningrum1)*, C. Hanny Wijaya2), Feri Kusnandar 2), Misn... see more

The present study focuses on the influence of adding mushroom powder on a certain assortment of pasta. The research comprises two major directions: the study of the raw materials used to produce pasta from a compositional point of view and the quantificat... see more

Bihun were usually made from rice flour. Rice is Indonesian’s staple of food which high needs. In other to solve the problems, food diversification is done by replacing bihoon raw materials with banana and potato. The aim of this research was to study the... see more

In order to diversification of tagliatelle pasta and increasing segment of consumers it was intended to improvement of tagliatelle pasta quality by addition of red quinoa flour. The products obtained at Bakery Pilot Station of University of Agricultural S... see more

Cheese is widely used as an ingredient in prepared foods to add taste, texture and nutritional quality. Mozzarella cheese is pasta filata product, manufactured in various shapes and used as pizza ingredient. Milk composition especially casein to fat ratio... see more

Current assay analyzed the sensorial acceptability of pasta when amaranth flour (AF) is added at different percentages. The physical and chemical composition and the acceptance similarities of standard formulation and formulation with a greater level of A... see more

1 of 477 pages  |  10  records  |  more records»