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5 articles for “incorporation of flours”
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Review on the Effect of The Flour on The Quality of Bread
Abstract: Originating from the Triticum aestivum plant, wheat flour is a basic component of diets worldwide and is the basis for bread, a food that is consumed by people everywhere. This study addresses the growing interest in composite flours and alternative grains as a result of health concerns and financial difficulties, while also examining the nutritional and economic value of wheat flour. Summary of the research results on the incorporation of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 10–18 Read article
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Sensory Psychology of Supergrain Bakery: Consumer Perception Beyond Taste
Abstract: Bakery products remain a cornerstone of diets worldwide, yet wheat-based formulations are increasingly supplemented or replaced as consumers demand healthier, more functional alternatives. Supergrains such as quinoa, amaranth, millet, and cowpea, together with fruit-based flours such as guava flour, have been extensively investigated to enrich wheat-based products and improve their nutritional value. At the same time, the science of sensory psychology has become central to product acceptance, as taste, aroma, …
Published in International Journal of Nutritions · Vol. 3, Issue 2, 2026 Read article
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Properties of Biodegradable Films based on Pectin, Mango Kernel Flour and Unrefined Palm Oil
Abstract: This study allowed to develop biodegradable films based on pectin, incorporating mango kernel flour and unrefined palm oil, whose physical and mechanical properties were investigated. Results highlighted the feasibility of developing of these composite films. The film properties showed variability in color, physical, barrier and mechanical properties, depending to concentration of ingredients. Biodegradable films obtained are homogeneous, non-cracked, uniform, and color is mainly orange. Opacity of films increased with the …
Published in Journal of Polymer & Composites · Vol. 13, Issue 6, 2025 · pp. 52–62 Read article
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Development and evaluation of multigrain pasta
Abstract: Pasta is one of the most consumed food among the food products prepared from cereals due to low cost, ease in preparation along with pleasant textural and sensory characteristics. This study was performed to prepare multigrain pasta by utilising the numerous health benefits of wheat, chickpea, kodo and ragi flour. Each ingredient was selected according to unique nutritional attributes which will be incorporated in pasta to make it more nutritious …
Published in International Journal of Nutritions · Vol. 2, Issue 2, 2025 · pp. 34–47 Read article
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Formulation and Evaluation of Herbal Face Pack Using Moringa
Abstract: In the global market herbal cosmetics have a growing demand. Many cosmetics are being manufactured by pharmaceutical companies. Since ancient times, people have utilized herbal cosmetics, which are natural cosmetics. Since herbal cosmetics have lesser side effects than synthetic ones, they are more prevalent. Over 80% of people on the planet rely on herbs. These herbs not only treat the diseases but also are used in the form of cosmetics. …
Published in Research & Reviews: A Journal of Pharmacognosy · Vol. 13, Issue 1, 2026 · pp. 1–5 Read article