1,678
Views
4
CrossRef citations to date
0
Altmetric
Original Article

Optimal formulation of a product containing black wheat granules

, , ORCID Icon, , , & show all
Pages 2062-2074 | Received 03 Jun 2018, Accepted 19 Aug 2018, Published online: 30 Aug 2018

References

  • Wansink, B.;. From Mindless Eating to Mindlessly Eating Better. Physiology and Behavior 2010, 100(5), 454–463. DOI: 10.1016/j.physbeh.2010.05.003.
  • Fellendorf, S.; Kerry, J.P.; O’Sullivan, M.G. Consumer Attitudes on Salt and Fat Reduced Foods in the Republic of Ireland. Food and Nutrition Sciences 2018, 9(7), 880–898. DOI: 10.4236/fns.2018.97066.
  • Lee, R.L.M.;. Malaysian Identities and Mélange Food Cultures. Journal of Intercultural Studies 2017, 38(2), 139–154. DOI: 10.1080/07256868.2017.1289907.
  • Niva, M.;. ‘All Foods Affect Health’: Understandings of Functional Foods and Healthy Eating among Health-Oriented Finns. Appetite 2007, 48(3), 384–393. DOI: 10.1016/j.appet.2006.10.006.
  • Vella, M.N.; Stratton, L.M.; Sheeshka, J.; Duncan, A.M. Functional Food Awareness and Perceptions in Relation to Information Sources in Older Adults. Nutrition Journal 2014, 13(1), 44. DOI: 10.1186/1475-2891-13-44.
  • German, J.B.;. Looking into the Future of Foods and Health. Innovation 2008, 10(1), 109–120. DOI: 10.5172/impp.453.10.1.109.
  • Hardy, Z.; Jideani, V.A. Effect of Spray Drying Compartment and Maltodextrin Concentration on the Functional, Physical, Thermal, and Nutritional Characteristics of Bambara Groundnut Milk Powder. Journal of Food Processing and Preservation 2018, 42(2), e13491. DOI: 10.1111/jfpp.13491.
  • Ayoufu, A.; Yang, D.; Yimit, D. Uyghur Food Culture. Asia Pacific Journal of Clinical Nutrition 2017, 26(5), 764–768. DOI: 10.6133/apjcn.042016.12.
  • Dykes, L.; Rooney, L. Phenolic Compounds in Cereal Grains and Their Health Benefits. Cereal Foods World 2007, 52(3), 105–111. DOI: 10.1094/CFW-52-3-0105.
  • Liu, R.H.;. Whole Grain Phytochemicals and Health. Journal of Cereal Science 2007, 46(3), 207–219. DOI: 10.1016/j.jcs.2007.06.010.
  • Zhang, Y.; Gan, R.; Li, S.; Zhou, Y.; Li, A.; Xu, D.; Li, H. Antioxidant Phytochemicals for the Prevention and Treatment of Chronic Diseases. Molecules 2015, 20(12), 19753. DOI: 10.3390/molecules201219753.
  • Ma, Z.F.; Zhang, H. Phytochemical Constituents, Health Benefits, and Industrial Applications of Grape Seeds: A Mini-Review. Antioxidants 2017, 6(3), 71. DOI: 10.3390/antiox6030071.
  • Chen, B.; Yue, Y.; Huang, G. Relationship between Oil Content of Oil Sunflower and Fatty Acid Composition and Soil Salt Content [J]. Chinese Journal of Oil Crop Sciences 2007, 29(1), 483–486.
  • Belhassen, E.; Auge, G.; Ji, J.; Billot, C.; Fernandez-Martinez, J.; Ruso, J.; Vares, D. Dynamic Management of Genetic Resources: First Generation Analysis of Sunflower Artificial Populations. Genetics Selection Evolution 1994, 26(1), S241. DOI: 10.1186/1297-9686-26-S1-S241.
  • Palazhy, S.; Kamath, P.; Vasudevan, D. Dietary Fats and Oxidative Stress: A Cross-Sectional Study among Coronary Artery Disease Subjects Consuming Coconut Oil/Sunflower Oil. Indian Journal of Clinical Biochemistry 2018, 33(1), 69–74. DOI: 10.1007/s12291-017-0639-4.
  • Liu, G.; Chen, Z. Prospect of Sunflower Biodiesel [J]. Chinese Journal of Oil Crop Sciences 2006, 28(1), 224.
  • Durrett, T.P.; Benning, C.; Ohlrogge, J. Plant Triacylglycerols as Feedstocks for the Production of Biofuels. Plant Journal 2008, 54(4), 593–607. DOI: 10.1111/j.1365-313X.2008.03442.x.
  • Li, L.; Yang, T.; Liu, R.; Redden, B.; Maalouf, F.; Zong, X. Food Legume Production in China. Crop Journal 2017, 5(2), 115–126. DOI: 10.1016/j.cj.2016.06.001.
  • Khetarpaul, N.;. Total Mineral Content Present (Calcium, Magnesium, Potassium, Phosphorus, Iron, Zinc, Manganese, Copper, and Boron and Nickel) in Leaves of Desi and Kabuli Chickpea Varieties (On Dry Matter Basis). International Journal of Chemical Studies 2018, 6(2), 633–635.
  • Attia, R.; Shehata, A.E.-T.; Aman, M.; Hamza, M. Effect of Cooking and Decortication on the Physical Properties, the Chemical Composition and the Nutritive Value of Chickpea (Cicer Arietinum L.). Food Chemistry 1994, 50(2), 125–131. DOI: 10.1016/0308-8146(94)90108-2.
  • Ghavidel, R.A.; Prakash, J. Effect of Germination and Dehulling on Functional Properties of Legume Flours. Journal of the Science of Food and Agriculture 2006, 86(8), 1189–1195. DOI: 10.1002/jsfa.2460.
  • Khan, M.A.; Jacobsen, I.; Eggum, B.O. Nutritive Value of Some Improved Varieties of Legumes. Journal of the Science of Food and Agriculture 1979, 30(4), 395–400. DOI: 10.1002/jsfa.2740300409.
  • Liu, L.; Hung, T.; Bennett, L. Extraction and Characterization of Chickpea (Cicer Arietinum) Albumin and Globulin. Journal of Food Science 2008, 73(5), C299–C305. DOI: 10.1111/j.1750-3841.2008.00773.x.
  • Malunga, L.N.; Bar-El, S.D.; Zinal, E.; Berkovich, Z.; Abbo, S.; Reifen, R. The Potential Use of Chickpeas in Development of Infant Follow-On Formula. Nutrition Journal 2014, 13(1), 8. DOI: 10.1186/1475-2891-13-8.
  • Rachwa-Rosiak, D.; Nebesny, E.; Budryn, G. Chickpeas — Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review. Critical Reviews in Food Science and Nutrition 2015, 55(8), 1137–1145. DOI: 10.1080/10408398.2012.687418.
  • Chitra, U.; Vimala, V.; Singh, U.; Geervani, P. Variability in Phytic Acid Content and Protein Digestibility of Grain Legumes. Plant Foods for Human Nutrition 1995, 47(2), 163–172. DOI: 10.1007/BF01089266.
  • Nobile, C.G.M.; Carreras, J.; Grosso, R.; Inga, M.; Silva, M.; Aguilar, R.; Allende, M.J.; Badini, R.; Martinez, M.J. Proximate Composition and Seed Lipid Components of “Kabuli”-Type Chickpea (Cicer Arietinum L.) From Argentina. Agricultural Sciences 2013, 4(12), 729–737. DOI: 10.4236/as.2013.412099.
  • Pittaway, J.K.; Robertson, I.K.; Ball, M.J. Chickpeas May Influence Fatty Acid and Fiber Intake in an Ad Libitum Diet, Leading to Small Improvements in Serum Lipid Profile and Glycemic Control. Journal of the American Dietetic Association 2008, 108(6), 1009–1013. DOI: 10.1016/j.jada.2008.03.009.
  • Cooney, R.V.; Custer, L.J.; Okinaka, L.; Franke, A.A. Effects of Dietary Sesame Seeds on Plasma Tocopherol Levels. Nutrition and Cancer 2001, 39(1), 66–71. DOI: 10.1207/S15327914nc391_9.
  • Ikeda, S.; Kagaya, M.; Kobayashi, K.; Tohyama, T.; Kiso, Y.; Higuchi, N.; Yamashita, K. Dietary Sesame Lignans Decrease Lipid Peroxidation in Rats Fed Docosahexaenoic Acid. Journal of Nutritional Science and Vitaminology 2003, 49(4), 270–276. DOI: 10.3177/jnsv.49.270.
  • Boshtam, M.; Rafiei, M.; Sadeghi, K.; Sarraf-Zadegan, N.; Vitamin, E. Can Reduce Blood Pressure in Mild Hypertensives. International Journal for Vitamin and Nutrition Research 2002, 72(5), 309–314. DOI: 10.1024/0300-9831.72.5.309.
  • Miyawaki, T.; Aono, H.; Toyoda-Ono, Y.; Maeda, H.; Kiso, Y.; Moriyama, K. Antihypertensive Effects of Sesamin in Humans. Journal of Nutritional Science and Vitaminology 2009, 55(1), 87–91. DOI: 10.3177/jnsv.55.87.
  • Shi, Y.; Song, F. Development Prospect and Counterplan of Ziziphus Jujube in Xinjiang [J]. Xinjiang Agricultural Sciences 2005, 6(1), 014.
  • Zhang, Y.; Chen, Z.; Wang, D. Determination of Amino Acids and Mineral Elements in Jujube [J]. Food Sciences 2008, 29(1), 263–266.
  • Cui, C.; Ou, Y.; Yin, W.; Ren, J.; Zhao, H.; Zhao, M. Effect of Roasted Starch on Soy Sauce Koji-Making [J]. Modern Food Science and Technology 2013, 29(2), 1911–1915.
  • Huang, M.; Wei, X. Development of Black Sesame Paste Technology [J]. Food Science 2002, 23(5), 78–79.
  • Stefani, G.; Romano, D.; Cavicchi, A. Consumer Expectations, Liking and Willingness to Pay for Specialty Foods: Do Sensory Characteristics Tell the Whole Story? Food Quality and Preference 2006, 17(1), 53–62. DOI: 10.1016/j.foodqual.2005.07.010.
  • Lee, S.J.; Kwon, Y.A. Study on Fuzzy Reasoning Application for Sensory Evaluation of Sausages. Food Control 2007, 18(7), 811–816. DOI: 10.1016/j.foodcont.2006.04.004.
  • Mukhopadhyay, S.; Majumdar, G.C.; Goswami, T.K.; Mishra, H.N. Fuzzy Logic (Similarity Analysis) Approach for Sensory Evaluation of Chhana Podo. LWT - Food Science and Technology 2013, 53(1), 204–210. DOI: 10.1016/j.lwt.2013.01.013.
  • Yu, J.;. How to Formulate the Weight Distribution Scheme Correctly in the Fuzzy Comprehensive Evaluation of Food Sensory Quality [J]. Food Science 1990, 11(3), 15–16.
  • Huo, H.;. Application of Fuzzy Mathematics in Quality Control of Food Sensory Evaluation [J]. Food Science 2004, 25(6), 185–188.