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Flour : Production, Varieties and Nutrition /
| Call Number: | Libro Electrónico |
|---|---|
| Other Authors: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
New York :
Nova Science Publishers, Incorporated,
2018.
|
| Series: | Food science and technology series (Nova Science Publishers)
Nutrition and diet research progress series. |
| Subjects: | |
| Online Access: | Texto completo |
Table of Contents:
- Intro; Contents; Preface; Chapter 1; Gluten-Containing Flours versus Alternative Gluten-Free Flours; Abstract; Introduction; Adverse Reactions to Gluten-Containing Flours; Cereal and Flour Production; Flour Composition and Properties; Starch; Proteins; Fibre; Lipids; Common Flours Applications; Bread; Pasta; Biscuit; Dough Rheology; Nutritional Aspects; Future Trends; References; Chapter 2; Burdock (Arctium lappa L.) Root Flour Production: Technological, Nutritional, and Functional Characterization; Abstract; Introduction; Material and Methods; Material; Methods; Burdock Root Flour Processing.
- Burdock Root CharacterizationTechnological Characterization; Nutritional Characterization; Bioactive Compounds; Blends of Whole Wheat Flour, Refined Wheat Flour, and Burdock Flour: Pasting Properties; Statistical Analysis; Results and Discussion; Burdock Flour Characteristics; Technological Properties; Nutritional Properties; Addition of Burdock Flour to Blends of Whole and Refined Wheat Flour: Pasting Properties; Future Perspectives; References; Chapter 3; The Nutritional and Functional Properties of Wheat; Abstract; Introduction; Wheat Grain; Health Beneficial Components of Wheat.
- Dietary FiberVitamins and Minerals; Phenolic Acids; Polyphenols; Lignans; Flavonoids; Carotenoids; Tocols; Phytosterols/Phytostanols; Phytic Acid; Conclusion; References; Chapter 4; In Vitro Starch Digestibility of Snack Bar Formulated with Green Banana (musa acuminata × balbisiana ABB cv. Awak) Flour; Abstract; Introduction; Methods; Materials; Green Banana Flour Preparation; Snack Bars Preparation; Total Starch Determination; Resistant Starch and Digestible Starch Determination; Total Dietary Fibre, Soluble Dietary Fibre, and Insoluble Dietary Fibre; Glycaemic Index Determination.
- Sensory EvaluationStatistical Analysis; Discussion; Total Starch, Resistant Starch, and Digestible Starch of the Snack Bars; Total Dietary Fibre, Insoluble Dietary Fibre, and Soluble Dietary Fibre of Snack Bars; In Vitro Starch Hydrolysis; Hydrolysis Index and Estimated Glycaemic Index; Sensory Evaluation; Conclusion; Acknowledgment; References; Chapter 5; Betel Leaves (Piper Betle L.) Powder: Production, Nutritional Quality, Physico-Chemical and Functional Properties; Abstract; Introduction; Methods; Raw Materials; Preparation of Betel Leaves Powder; Proximate Analysis.
- Physical Properties DeterminationChemical Properties Determination; Functional Properties Determination; Total Phenolic and Total Flavonoid Contents and Antioxidant Properties Determination; Preparation of Sample Extracts; Determination of Total Phenolic Content; Total Flavonoid Content; 1,1-Diphenyl-2-picryhydrazyl Free Radical-Scavenging Assay; Ferric Reducing Antioxidant Potential Assay; Statistical Analysis; Discussion; Proximate Composition of Betel Leaves Powder; Physical Properties of Betel Leaves Powder; Functional Properties of Betel Leaves Powder.