Extraction, Isolation and Nutritional Quality of Coffee Protein.

Coffee protein is reported to have high levels of branched-chain amino acids of value in sports nutrition and malnutrition recovery. However, data demonstrating this unusual amino acid composition are limited. We investigated the extraction and isolation of protein concentrates from coffee bean fractions, viz.

Effects of Incorporation of Porous Tapioca Starch on the Quality of White Salted (Udon) Noodles.

White salted (udon) noodles are one of the major staple foods in Asian countries, particularly in Japan. Noodle manufacturers prefer the Australian noodle wheat (ANW) varieties to produce high-quality udon noodles. However, the production of this variety has reduced significantly in recent years, thus affecting the Japanese noodle market.

Formulation of a Synergistic Enzyme Cocktail for Controlled Degradation of Sorghum Grain Pericarp.

Sorghum is one of the major grains produced worldwide for food and fodder, owing to its nutritional profile advantages. However, the utilisation of whole grain sorghum as an ingredient in conventional food formulations is limited due to its poor digestibility, which requires the removal of the outer fibrous layers. Grain breakage and loss of essential nutrients also disadvantage traditional milling practices.

The Effect of High Pressure Processing on Textural, Bioactive and Digestibility Properties of Cooked Kimberley Large Kabuli Chickpeas.

High pressure processing is a non-thermal method for preservation of various foods while retaining nutritional value and can be utilized for the development of ready-to-eat products. This original research investigated the effects of high pressure processing for development of a ready-to eat chickpea product using Australian kabuli chickpeas. Three pressure levels (200, 400, and 600 MPA) and two treatment times (1 and 5 min) were selected to provide six distinct samples.