Search results for "Flour"

Viscosity of artificial bolus of high protein extruded snacks

2018

Pulse legumes (pea, lentil, faba bean) are excellent source of proteins (20-30% db), dietary fibers (10-30%), and starch (40-55%). The formulation of gluten-free extruded snacks made entirely from pulse legumes is an interesting way to introduce legumes to young people. Due to the reactivity of protein components under thermomechanical treatment, extrusion can produce cellular structures with various texture and starch-protein composite morphology. In turn, the morphology of parietal material governs masticatory performances. For the first time, the interaction coefficient between bolus and saliva was determined by taking into account multi-scale structure of high-protein solid foams. The p…

Hemp Flour Particle Size Affects the Quality and Nutritional Profile of the Enriched Functional Pasta

2023

The rheological and chemical quality of pasta samples, which were obtained using the durum wheat semolina fortified with the hemp seed solid residue, after oil extraction, sieved at 530 μm (Hemp 1) or 236 μm (Hemp 2) at different percentages of substitution (5%, 7.5%, and 10%, were evaluated. The total polyphenolic content in hemp flour was quantified in the range of 6.38–6.35 mg GAE/g, and free radical scavenging was included in the range from 3.94–3.75 mmol TEAC/100 g in Hemp 1 and Hemp 2, respectively. The phenolic profiles determined by UHPLC-ESI/QTOF-MS showed that cannabisin C, hydroxycinnamic and protocatechuic acids were the most abundant phenolic compounds in both…

Quality characteristic and in vitro digestibility study of barley flour enriched ditalini pasta

2015

An investigation of the bacteriocinogenic potential of lactic acid bacteria associated with wheat (triticum durum) kernels and non-conventional flours

2008

One hundred and thirty-seven lactic acid bacteria (LAB), previously isolated from wheat (Triticum durum) grains and non-conventional flour samples, were tested for the production of antibacterial substances. A total of 16 strains (5 Enterococcus faecium, 5 Enterococcus mundtii, 4 Pediococcus pentosaceus, 1 Lactobacillus coryniformis and 1 Lactococcus garvieae) were found to inhibit the growth of Listeria innocua. The antibacterial activities were preliminarily investigated for their general behaviour with proteolytic (proteinase K, protease B and trypsin), amylolytic (α-amylase) and lipolytic (lipase) enzymes, after heat treatment, and exposure to different pHs and ethanol concentrations. B…

Relationships between leisure time physical activity, physical fitness and mental health among young adult males

2017

Physical activity has been seen as an important tool to prevent both physical and mental disorders like depression and anxiety. However, previous research has mainly focused on mental health problems rather than positive mental health. The aim of the present study was to investigate the association of leisure time physical activity (LTPA) and physical fitness with mental distress and positive mental health. The study sample consisted of 792 men (mean age 26 years) who participated in the study prior their military refresher-training course. Cardio-respiratory and muscle fitness tests were measured, and LTPA, positive mental health (Warwick–Edinburgh Mental Wellbeing Scale, SWEMWBS) and ment…

Mechanical behaviour of Mater-Bi/wood flour composites: a statistical approach

2008

Interest in biocomposites (lignocellulosic filled biopolymers) started in the 90s, due to environmental advantages, related to the full biodegradability of both matrix and filler, economical issues (organic fillers usually come from sawmill or agriculture wastes) and aesthetical issues (wood filled biopolymers could be particularly pleasant if used for indoor furnishing and automotive interior). In this work, a method for a systematic study of the properties of Mater-Bi®/wood flour composites is presented. A two-level full factorial model was built. It allows investigating the effects of multiple operative variables on the observed properties, their contributions, their optimal combinations…

Study of the impact of wheat flour type, flour particle size and protein content in a cake-like dough: Proton mobility and rheological properties ass…

2012

International audience; The study of food products is always a challenge due to the number of components involved and the interactions that may occur between them. Water is a particular ingredient which interacts with all hydrophilic compounds, although affinities may differ for limiting water amount. During this study, results obtained using H-1 NMR on cake dough were compared in terms of the effects of flour type (soft or medium hard), the addition of gluten (5%-20%) and the use of soft flour fractions (flour particle fractions smaller or larger than 50 mu m). T-2 values and the signal intensities of different proton populations were studied as a function of the wheat protein contents of …

Mechanical properties of recycled polyethylene ecocomposites filled with natural organic fillers

2006

The use of natural organic fillers in addition to postconsumer recycled polymers is getting a growing interest during the last years; this is due to many advantages they can provide in terms of cost, aesthetic properties, environmental impact. In this work, several types of wood flour (differing each other with regard to production source and particle size) were added to a recycled polyethylene coming from films for greenhouses and the effects of filler type, content, and size were investigated. Investigation was then focused on the improvement of mechanical properties, through the addition of polar copolymers (ethylene-co-acrylic acid, ethylene-vinyl acetate) and a maleic anhydride-grafted…

Kenaf-filled biodegradable composites: rheological and mechanical behaviour

2012

Biodegradable polymer composites, typically based on biodegradable polymer matrices and natural-organic fillers, are gaining rising interest and importance over the last few years. Several natural-organic fillers can be used but the most widespread so far is wood, in the form of fibres or flour. Alternative cellulosic fillers can ensure advantages in terms of resource utilization and properties of the final composite. In this work, Mater-Bi® based biodegradable composites were prepared with two kinds of wood flour, and directly compared with alternative composites containing kenaf fibres. The use of kenaf fibres allowed improved elastic modulus, tensile strength and interaction with the pol…

Improving the properties of polypropylene–wood flour composites by utilization of maleated adhesion promoters

2007

Polymer composites filled with natural organic fillers have gained a significant interest during the last few years, because of several advantages they can offer compared with properties of inorganic-mineral fillers. However, these composites (based, in most cases, on polyolefins) often show a reduction in some mechanical properties. This is mainly due to the problems regarding dispersion of the polar filler particles in the non-polar polymer matrix and their interfacial adhesion with polymer chains. In this work, polypropylene-wood flour composites were prepared and the effect of the addition of a maleated polypropylene was investigated. The two materials were compounded by an industrial c…