Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour
نویسندگان
چکیده
The aim of this study was to investigate a novel composite flour containing one the old Sicilian wheat landraces called Maiorca and resultant biscuits. In study, effect replacing soft with malt commercial at different percentages (5, 10, 15%) on color intensity, formation acrylamide, descriptive sensory analysis evaluated. Sensory revealed that biscuit sample 5% most appreciated by panelists. Eventually, data had great potential be used as part ingredients.
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ژورنال
عنوان ژورنال: Italian Journal of Food Science
سال: 2023
ISSN: ['2239-5687', '1120-1770']
DOI: https://doi.org/10.15586/ijfs.v35i1.2291