Effects of different crop starches on the cooking quality of Chinese dried noodles

2021 ◽  
Author(s):  
Yao Li ◽  
Yuyan Wang ◽  
Haibo Liu ◽  
Xiong Liu
Keyword(s):  
Cooking Quality

Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti

2021 ◽  
Author(s):  
Sara M. Chavarría‐Fernández ◽  
J. De J. Berrios ◽  
James L. Pan ◽  
Priscila L.S. Alves ◽  
Heidi M. Palma‐Rodriguez ◽  
...  
Keyword(s):  
Functional Property ◽  
Cooking Quality

A RAPID METHOD FOR TESTING COOKING QUALITY OF FIELD PEAS

1970 ◽  
Vol 50 (2) ◽  
pp. 207-208 ◽  
Author(s):  
S. T. Ali-Khan ◽  
B. B. Chubey
Keyword(s):  
Rapid Method ◽  
Cooking Quality ◽  
Field Peas

not available

scholarly journals Cooking quality of commercial spaghetti: effect of the water-to-dried pasta ratio

2018 ◽  
Vol 245 (5) ◽  
pp. 1037-1045 ◽  
Author(s):  
Alessio Cimini ◽  
Matteo Cibelli ◽  
Maria Cristina Messia ◽  
Emanuele Marconi ◽  
Mauro Moresi
Keyword(s):  
Cooking Quality

scholarly journals Cooking quality of upland and lowland rice characterized by different methods

2011 ◽  
Vol 31 (2) ◽  
pp. 341-348 ◽  
Author(s):  
Diva Mendonça Garcia ◽  
Priscila Zaczuk Bassinello ◽  
Diego Ramiro Palmirez Ascheri ◽  
José Luis Ramirez Ascheri ◽  
José Benedito Trovo ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Lowland Rice

scholarly journals Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

2021 ◽  
Vol 33 (4) ◽  
pp. 43-56
Author(s):  
Juliana Aparecida Correia Bento ◽  
Karen Carvalho Ferreira ◽  
Priscila Zaczuk Bassinello ◽  
B. Dave Oomah
Keyword(s):  
Storage Time ◽  
Scientific Literature ◽  
Cooking Quality ◽  
Market Value ◽  
Cooking Time ◽  
Factors Affecting ◽  
Intrinsic Factors ◽  
Culinary Quality ◽  
Technological Quality

The culinary quality of carioca beans is related to their market value and consumer acceptability. The depreciation of the cooking/technological quality of the product occurs mainly because of the integument browning and the longer cooking time of the grains, which are influenced by the storage time and conditions. The loss of culinary quality reduces the market value of carioca beans because consumers reject darkened grains that are attributed to a longer cooking time. As a result, cooking time (resistance to cooking), the color of the integument, and the texture of the cooked beans are determinant factors in the acceptance of carioca bean cultivars. The browning of the grain integument and the cooking time mainly depends on the environmental conditions, storage time, the tegument of each genotype, and the chemical and physical properties of the cotyledons. Therefore, this review aims to survey the scientific literature on the extrinsic and intrinsic factors that affect the culinary quality of carioca beans.

Effect of resistant starch on the cooking quality of yam (Dioscoreaspp.) and cassava (Manihot esculenta) based paste products

2012 ◽  
Vol 64 (4) ◽  
pp. 484-493 ◽  
Author(s):  
Olivier Kouadio Kouadio ◽  
Denis Yao N'dri ◽  
Charlemagne Nindjin ◽  
Alessandra Marti ◽  
Maria Cristina Casiraghi ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Manihot Esculenta ◽  
Cooking Quality

Hydration and plasticization effects of maltodextrin on the structure and cooking quality of extruded whole buckwheat noodles

2021 ◽  
pp. 131613
Author(s):  
Xiang Xu ◽  
Chengcheng Gao ◽  
Jingwen Xu ◽  
Linghan Meng ◽  
Zhenjiong Wang ◽  
...  
Keyword(s):  
Cooking Quality
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