Physicochemical Properties and Sensory Evaluation of Banana Peel Flour Biscuits
نویسندگان
چکیده
منابع مشابه
Physicochemical properties of banana peel flour as influenced by variety and stage of ripeness: multivariate statistical analysis
Physicochemical properties of banana peel flour (BPF) were studied in two varieties (Cavendish and Dream) and two stages of ripeness (green and ripe). BPF’s were analyzed for pH, total soluble solids (TSS), water holding capacity (WHC) at 40, 60 and 80C, oil holding capacity (OHC) at 40, 60 and 80C, colour values L, a and b, back extrusion force and viscosity, and the data were analyzed using...
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In the present study, possible effects of the addition of banana flour at different mass fractions (1 and 2%) are investigated on physical (overrun, viscosity), chemical (dry matter, fat and ash content, acidity, pH, water and oil holding capacity and colour), mineral content (Ca, K, Na, P, S, Mg, Fe, Mn, Zn and Ni) and sensory properties of ice cream. Fibre--rich banana pieces were found to co...
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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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xylitol is the first rare sugar that has global market due to having beneficial health properties and being an alternative to current conventional sweeteners. biotechnological production of xylitol by candida tropicalis dsm 7524 as an alternative to chemical method for the fermentation of xylose to xylitol was studied. banana peel was used as a substrate for xylitol production. hydrolysate was ...
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This study was aimed to find the formulation of composite flours from rice, cassava, and soybean flours, potato starch, and hydrocolloids, and also to find the egg replacer formulation from whey and soybean protein isolate. The composite flours and egg replacer then were used as wheat flour and egg alternatives in cake production, and some physicochemical and functional properties of the treate...
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ژورنال
عنوان ژورنال: International Journal of Engineering & Technology
سال: 2019
ISSN: 2227-524X
DOI: 10.14419/ijet.v7i4.14.27576