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University of Texas Rio Grande Valley
School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations
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Full-Text Articles in Physical Sciences and Mathematics
Production Of Biscuits By Substitution With Different Ratios Of Yellow Pea Flour, Jikai Zhao, Xin Liu, Xiang Bai, Fengcheng Wang
Production Of Biscuits By Substitution With Different Ratios Of Yellow Pea Flour, Jikai Zhao, Xin Liu, Xiang Bai, Fengcheng Wang
School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations
To promote the commercialization of yellow pea flour (YPF) due to its nutritional benefits. Four biscuits with different YPF ratio (10%–50%) were conducted to explore the optimal addition percentage. The effects of YPF on the rheological and baking performance of biscuits were performed. The results showed that the substitution ratio of YPF and milling methods had a critical impact on the rheological properties of dough. The dough stability decreased gradually while a softening degree increased with YPF ratio increased. In a term of biscuits, the dimensions of length (L), width (W), thickness (T) and color (L*) of biscuits reduced as …
Don Reduction Of Wheat Grain Without Compromising The Lab-Scale Milling Properties Of Flour, Jikai Zhao, Xin Liu, Fengcheng Wang
Don Reduction Of Wheat Grain Without Compromising The Lab-Scale Milling Properties Of Flour, Jikai Zhao, Xin Liu, Fengcheng Wang
School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations
Wheat bran was investigated to be the most commonly contaminated raw material by mycotoxins. However, there are no economical and practical pretreatment methods for industrial on-line application until now. The effect of light debranning on deoxynivalenol (DON) removal, polyphenol oxidase (PPO) activity and flour quality from lab-scale milling were performed. For on-line production, the DON concentration in wheat decreased 15.89% at debranning ratio of 1.2%. For lab experiment, the maximum DON removal for wheat and flour was 23.35% and 21.95%, respectively. However, the PPO activity, browning of dough sheet and flour qualities in lab scale exhibited no significant variation. …
Effect Of Hot Water Treatment Of In-Shell Pecans On Physicochemical Properties And Consumer Acceptability Of Roasted Pecan Kernels, Karuna Kharel, Witoon Prinyawiwatkul, Veerachandra K. Yemmireddy, Charles J. Graham, Achyut Adhikari
Effect Of Hot Water Treatment Of In-Shell Pecans On Physicochemical Properties And Consumer Acceptability Of Roasted Pecan Kernels, Karuna Kharel, Witoon Prinyawiwatkul, Veerachandra K. Yemmireddy, Charles J. Graham, Achyut Adhikari
School of Earth, Environmental, and Marine Sciences Faculty Publications and Presentations
The effect of hot water pre-treatment of in-shell pecans on physicochemical properties, consumer acceptance and purchase intent of dehulled and roasted kernels was evaluated. In-shell pecans were first subjected to hot water at 70, 80 and 90 °C for 8.6, 6.6 and 4.6 min respectively and kernels were later dry roasted at 160 °C for 10 min. The physicochemical properties of hot water treated and untreated nuts, before and after roasting were determined. Furthermore, consumer acceptance and purchase intent of the roasted kernels were determined. Hot water treatment, alone and subsequent roasting had minimal effect on pecans’ physicochemical properties. Consumers …