Physicochemical and sensory characteristics of egg roll from composite flour (mocaf, breadfruit flour, orange sweet potato flour, breadfruit starch, and orange sweet potato starch)
نویسندگان
چکیده
The aim of this study was to determine the formulation composite flour from mocaf, breadfruit flour, orange sweet potato and in making good quality egg rolls. analysis carried out using a completely randomized design with consisting 8 treatments 1 control treatment. analysed parameters were ash content, moisture fat fibre protein carbohydrate content colour. suitable roll evaluated based on de-garmo method amongst several (moisture hedonic dan colour value). It concluded that, formulations 40% 20% 10% starch, starch produced best finding research suggests that wheat can be replaced by other flours for making.
منابع مشابه
Effect of Soybean Flour on Physico-chemical, Functional, and Rheological Properties of Composite Flour from Rice, Sweet Potato, and Potato.
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ژورنال
عنوان ژورنال: IOP conference series
سال: 2021
ISSN: ['1757-899X', '1757-8981']
DOI: https://doi.org/10.1088/1755-1315/782/3/032080