Essays about: "cooking temperature"

Showing result 1 - 5 of 36 essays containing the words cooking temperature.

  1. 1. Complementary porridge based on pearl millet and cow pea : the effect of traditional processing techniques and cooking methods on pasting properties and in vitro starch digestibility

    University essay from SLU/Department of Molecular Sciences

    Author : Signe Christerson; [2023]
    Keywords : Cow pea; pearl millet; traditional processing techniques; germination; fermentation; soaking; pasting properties; starch digestibility; energy density;

    Abstract : In Mozambique, malnutrition in children under 5 years is a serious concern. The condition is thought to be owing to nutritionally inferior diets and improper feeding practices on a mainly cereal-based diet, where porridges from millet- and legume-flours constitute the major staple food. READ MORE

  3. 2. Shelf-life study of rice pudding: Differences in assorted rice varieties and how they change in texture over time

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Johanna Bengtsson; [2023]
    Keywords : food engineering; rice starch; rice texture analysis; Technology and Engineering; Agriculture and Food Sciences;

    Abstract : This master thesis was performed in collaboration with Orkla Foods Sweden AB. The aim of the study was to investigate rice pudding and how storage time affects the texture properties of the rice grains inside the pudding, and if this could be related to some of the properties of the raw rice. READ MORE

  4. 3. Development of a Semisolid Baobab-based Protein Snack

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : David Bergman; Olle Wikner; [2022]
    Keywords : Baobab; Protein; Plant protein; Oat; Pea; Rheology; Development; Innovation; PDCAAS; Gel; Protein solubility; Food technology; Agriculture and Food Sciences;

    Abstract : This thesis was done in collaboration with the department of Food Technology at LTH, Aventure AB, and Arwa Foodtech AB. The aim of the project was to develop the base for a baobab based, spoonable protein snack, comparable to quarg but free from ingredients of animal origin. READ MORE

  5. 4. Smaksättning av vegetabilisk yoghurt på Vicia faba

    University essay from SLU/Department of Molecular Sciences

    Author : Ellen Landström; [2022]
    Keywords : Vicia faba; åkerböna; bondböna; yoghurt; vegetabiliskt; smaksättning; närproducerat; proteinskifte;

    Abstract : En övergång från animaliska till vegetabiliska proteiner är en attraktiv strategi för att förbättra livsmedelsproduktionen samt minska belastningen på miljön. Bondöna (Vicia faba) är en lämplig proteingröda att odla i Sverige vilket skulle gynna det svenska jordbruket samt var gynnsamt då trenden i samhället just nu är ett intresse för närproducerat. READ MORE

  6. 5. Effect of High-Pressure Homogenization and Heat Treatment on the Emulsification Properties of Oat Protein Concentrate

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Annette Kägu; [2022]
    Keywords : oat proteins; high-pressure homogenisation; emulsions; food technology; Technology and Engineering;

    Abstract : This master thesis project was performed in collaboration with an agricultural cooperative Lantmännen Oats AB, who has developed a dry protein powder concentrate PrOatein™. The powder consists of oat proteins, dextrins, lipids and β-glucans. READ MORE