Food Science and Engineering, Volume 4 Issue 1 (2023)



Open Access Article

Glycemic Index and Glycemic Load of Selected Omani Rice Dishes

by Amanat Ali, Mostafa I. Waly, Marwa Al-Mahrazi, Juhaina Al-Maskari, Sunaida AlWaheibi

ABSTRACT: Rice (Oryza sativa) is one of the most important cereal grains that is popularly consumed globally as a staple food. A number of rice dishes are prepared and consumed in Oman. Representative...

Open Access Article

Proximate, Amino Acid Compositions and Functional Properties of Maize-Beans Composite Flours

by Taiwo Aderinola, Dorcas Adeoye

ABSTRACT: The aim of the study was to determine the nutritional and functional properties of beans-maize flour samples. Flour blends were produced using 90:10, 80:20, 70:30, 50:50 (maize: beans, w/w) while...

Open Access Article

Production and Characterization of Dehydrated Acerola Pulp: A Comparative Study of Freeze and Refractance Window Drying

by Vitor Augusto dos Santos Garcia, Josiane Gonçalves Borges, Eduardo Galvão Leite das Chagas, Cristiana Maria Pedroso Yoshida, Fernanda Maria Vanin, João Borges Laurindo, Rosemary Aparecida de Carvalho

ABSTRACT: Acerola is a perishable fruit with high vitamin C levels and an attractive nutrition property. The goal of the present work was to produce dehydrated acerola pulp with preserved vitamin C,...