Effect of Roasted Soybean Flour Substitution on the Chemical and Sensory Properties of Maize Flour Snack (Aadun)
نویسندگان
چکیده
منابع مشابه
Effect of Soybean Flour on Physico-chemical, Functional, and Rheological Properties of Composite Flour from Rice, Sweet Potato, and Potato.
Three composite flours were prepared by combining rice flour, potato starch, sweet potato flour, soybean flour, and xanthan gum in the ratio of 30: 15: 50: 4.5: 0.5; 30: 15: 45: 9.5: 0.5; and 30: 15: 40: 14.5: 0.5, were analysed for selected physical, chemical, functional, and rheological properties. Fat, protein, ash, and crude fibre content were found to increase with increase in the ratio of...
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Changes in the textural properties of rice cookies as a result of using roasted soybean flour (RSF) as an additive were investigated in this study. RSF was replaced as 3, 6, 9, 12, 15 and 20% of 100 g of rice flour. The addition of RSF increased the hardness of dough and cookies as measured by texture analyzer (TA), whereas moisture content of dough and cookies decreased upon addition of RSF. F...
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چکیده ندارد.
15 صفحه اولEffect of Lepidiumsativum Seed Gum on the Physicochemical and Sensory Properties of Cup Cake based on Triticale-Wheat Flour
Background and Objectives: One of the ways to increase nutritional value and reduce wheat consumption in baking products is to use alternative flours with better nutritional properties than wheat. Due to population growth and shortage of water resources for sufficient wheat production, it is necessary to produce these hybrid products that have higher nutritional properties and make them more di...
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The effect of substitution of black glutinous rice flour for normal wheat flour on batter and cake properties was determined. Black glutinous rice flour was used to substitute 30, 50, 70 and 100% of wheat flour in a control cake formulation. Experimental data showed that pasting temperature, peak viscosity, final viscosity, breakdown and setback of all black glutinous rice and mixes flour sampl...
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ژورنال
عنوان ژورنال: Asian Food Science Journal
سال: 2021
ISSN: 2581-7752
DOI: 10.9734/afsj/2021/v20i130256