Food Chemistry Commons^™

High Protein Rice Flour In The Development Of Gluten Free Pasta, Ana Isabel Serrano Marana

LSU Master's Theses

Cahokia Rice is a biofortified high protein (10-12%) variety of rice. This rice has been evaluated and studied to create gluten-free products like cakes, muffins, and bread. This study was aimed to develop and analyze a gluten-free pasta using this high protein rice. Different pasta made with high-protein-white-rice-flour (HPWRP), high-protein-brown-rice flour (HPBRP), commercial-white-rice flour (CWRP), commercial-brown-rice flour (CBRP), and wheat-pasta (WP) as control were prepared and dried.

The cooking quality of the pasta was evaluated by measuring pasting properties, cooking time, water absorption capacity and cooking loss. Physical properties such as color and texture (firmness, compression energy, and work of …

Almond Milk Powder Fortification With Flaxseed Oil (Linum Usitatissimum) As An Alternative Non-Dairy Milk Powder For Infants And Toddlers, Federico Bueno

LSU Master's Theses

Lactose intolerances in toddlers have become a major concern. Almond milk (AM) has nutritional benefits and a texture like dairy milk without the content of lactose. Because of longer stability and storage, milk is often stored in powdered form. An almond milk fortified with flaxseed oil in powdered form may be an alternative. Flaxseed oil (FO) contains high amounts of alpha-linolenic acid (ALA) which is a precursor to DHA and EPA. The objectives of this study were: the development of an AM spray-dried powder with microencapsulated FO (AMFOP), the determination of the mass and energy balance of that AMFOP production, …