Wastes and by-products of the food industry are often overlooked and utilized or
underutilized. Of late, the emphasis is being given to recover, recycle, and recondition …

Milk whey can interact with polyphenols leading to the formation of protein-polyphenol
complexes. Whey protein isolate (WPI) was combined with blackcurrant concentrate (BC) …

This study focused on the physicochemical properties and sensorial attributes of tempeh
paste (TP) incorporated with wheat flour (WF) and soy protein isolate (SPI). Increasing the …

This research aims to increase flour whiteness index to foot elephant yam (Amorphophallus
paeoniifolius) flour along the production process. The chemical agents used in this research …

The partial substitution of margarine with mature avocado pear pulp in the production of
cookies was investigated. Five cookie samples were produced with avocado pear pulp and …

In the present study, cookies containing amaranth flour (AF) at various substitution levels,
viz. 5, 10, 15 and 20% with rice flour (RF) were studied in terms of physical and sensory …

Sweet potato possesses superb nutritional values and it grows easily in a hot and humid
climate. In Malaysia, sweet potatoes are commonly used in making traditional snacks and …

In this study, the starch and protein pasting properties of 21 rice varieties collected from
different parts of China were determined using a rapid viscosity analyzer, and the effects of …

Cookies are popular, fast and convenient snacks generally consumed by people of all ages.
This study was carried out to determine the effects of incorporating breadfruit flour as a …

This study aimed to determine the acceptability of the product and the nutritional content of
the chocolate crispy almond product. This study used the Research and Development (R&D) …