Fortification of raw rice and rice flour using Cissus quadrangularis L. (veldt grape) stem powder to overcome osteoporosis and its associated skeletal complication through staple diet

2021 ◽  
Author(s):  
Dinesh Kumar Lakshmanan ◽  
Guna Ravichandran ◽  
Abbirami Elangovan ◽  
Sivasudha Thilagar
Keyword(s):  
Rice Flour ◽  
Skeletal Complication ◽  
Cissus Quadrangularis ◽  
Staple Diet

KARAKTERISTIK FISIK BUBUR INSTAN TERSUBTITUSI TEPUNG PISANG TONGKA LANGIT

2015 ◽  
Vol 4 (2) ◽  
pp. 41-44
Author(s):  
Priscillia Picauly ◽  
Gilian Tetelepta
Keyword(s):  
Water Solubility ◽  
Physical Property ◽  
Rice Flour ◽  
Absorption Index ◽  
Randomized Design ◽  
Nutrition Value ◽  
Banana Flour ◽  
Completely Randomized Design ◽  
Four Levels

Instant porridge is sereal-based food that can be combined with fruits so it will contain better nutrition. To improve the nutrition value of instant porridge then substitute of one kind of banana originally from Maluku is Tongka langit banana. A good quality of instant porridge has a high nutrition and a best physical property. This research aims to characterize of the physical properties instant porridge that are substituted by Tongka langit banana flour and the rice flour. The design that is applied is completely randomized design with four levels of treatment in comparing the substitution between Tongka langit banana flour and the rice flour as follow 20%, 40%, 60% and 80%. According to the result of this research, the physical characteristic of instant porridge that are substituted by Tongka langit banana flour are bulk density (0.84-0.89 g/mL), water absorption index (3.49-4.05%), and water solubility index (0.02-0.04%).

Effect of Rice Flour Addition on Quality Properties of Functional Dumpling Skins

2006 ◽  
Vol 11 (2) ◽  
pp. 160-165 ◽  
Author(s):  
Eun-Raye Jeon ◽  
Lan-Hee Jung ◽  
Young-Hee Park
Keyword(s):  
Rice Flour ◽  
Quality Properties

Quality Characteristics of Korean Pan-fried Food (Jeon) Added with Lactic-fermented Rice Flour

2014 ◽  
Vol 43 (6) ◽  
pp. 868-876 ◽  
Author(s):  
Young-Eun Chang ◽  
Jin-Sook Kim ◽  
Ji-Hyun Lee ◽  
Kyung-Mi Kim ◽  
Gi-Chang Kim
Keyword(s):  
Rice Flour ◽  
Quality Characteristics ◽  
Fried Food

Proportion of Kimpul Flour and Brown Rice Flour on Food Bar Processing

2019 ◽  
Author(s):  
Fungki Sri Rejeki ◽  
Diana Puspitasari ◽  
Endang Retnowati Wedowati ◽  
Tri Rahayuningsih
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Brown Rice Flour

Application of Pregelatinized Meal of Rice and Sorghum in the Preparation of Instant Soups: Centesimal Characterization, Technological, Microbiological and Sensory Quality

2019 ◽  
Vol 15 ◽  
Author(s):  
Gomes Acg ◽  
Lima Mcpm ◽  
Caliari M ◽  
Alves Dg ◽  
Machado Alb ◽  
...  
Keyword(s):  
Fast Food ◽  
Water Solubility ◽  
Potato Starch ◽  
Rice Flour ◽  
Extrusion Process ◽  
Experimental Development ◽  
Sorghum Flour ◽  
Predicted Values ◽  
Experimental Values ◽  
Physical And Chemical

Due to the technological importance that the extrusion process represents in the application of fast food, the objective of this work was to apply pregelatinized rice and sorghum flours in the development of an instant preparation soup and to evaluate its centesimal, technological, and their sensorial analysis. Ten formulations of the instant soup were prepared from the mixtures experimental design. According to the experimental results, it can be stated that the predicted values corroborated with the experimental values, that is, a mixture was obtained for the instant soup with the characteristics of water absorption, water solubility, color, luminosity and viscosity close to the predicted by the models. After the physical and chemical analysis, the microbiological characterization of the best formulation defined by the desirability test was used, which demonstrated that the product is suitable to microbiological standards. The results obtained showed that the 80:10:10 instant soup formulation of pregelatinized rice flour, pregelatinized sorghum flour and potato starch allowed the experimental development of a new product with good nutritional characteristics benefits. It was obtained a food with good technological characteristics solubility and absorption in water, good viscosity, light color and with good sensory acceptance by the tasters.

Feeding a Thousand Souls

2018 ◽  
Author(s):  
Vijaya Nagarajan
Keyword(s):  
Daily Living ◽  
Rice Flour ◽  
Sanskrit Literature ◽  
The Creation

The Hindu notion of “feeding a thousand souls” each day as a ritual duty is central to the creation of the kōlam. This chapter traces this idea of “feeding a thousand souls” to ancient Sanskrit literature, Manu’s Code of Law, and the Mahabharata. There are five sacrifices or offerings that a householder should perform daily to alleviate the karmic debt of daily living: feed the animals, give food away until there is none left, feed the ancestors, feed the gods and goddesses, and offer hospitality to unexpected guests. In recent times, the material used to make the kōlam has changed from edible rice flour to inedible stone flour and acrylic stick-ons. This chapter explores the consequences of this change.

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