Optimization of cereal Blend (wheat and yellow maize flours (Zea maize)) enriched with African walnut (Tetracarpidium conophorum) protein isolate for cookie making
نویسندگان
چکیده
This study examined the effect of African walnut protein isolate, wheat and yellow maize flours on general acceptability cookie production. In this study, blends were studied in a completely randomized design assessment proximate composition. The variables flour (30-50%), (20-30%) isolate (10-20%) to generate 20 composite blends. composition functional properties determined using standard methods. Three samples 50.00 g flour, 30.00 20.00 isolate; 45.24 28.27 26.48 37.79 16.97 as assessed by highest fiber low fat contents, selected from optimization results for production sensory evaluation cookies. revealed that was significantly higher than other flours. Fat least, while crude carbohydrate contents not detected isolate. Functional analysis had value water absorption capacity; oil capacity, scored least bulk density. sample ash, with lowest content among However, prepared best overall acceptability. recommends proportion establishing inclusion Nigerian food industry way reducing or alleviate malnutrition.
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ژورنال
عنوان ژورنال: Croatian journal of food science and technology
سال: 2021
ISSN: ['1848-9923', '1847-3466']
DOI: https://doi.org/10.17508/cjfst.2021.13.1.02