Preparation and Quality Evaluation of Flour and Biscuit from Sweet Potato
نویسندگان
چکیده
منابع مشابه
Quality Evaluation of Cookies Produced from Blends of Sweet Potato and Fermented Soybean Flour
The study was conducted to evaluate the quality characteristics of cookies produced from sweet potato-fermented soybean flour. Cookies were subjected to proximate and sensory analysis to determine the acceptability of the product. Protein, fat and ash increased as the proportion of soybean flour increased, ranging from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre content was...
متن کاملQuality Evaluation of Cookies Produced from Blends of Sweet Potato and Fermented Soybean Flour
The study was conducted to evaluate the quality characteristics of cookies produced from sweet potato-fermented soybean flour. Cookies were subjected to proximate and sensory analysis to determine the acceptability of the product. Protein, fat and ash increased as the proportion of soybean flour increased, ranging from 13.8-21.7, 1.22-5.25 and 2.20-2.57 respectively. The crude fibre content was...
متن کاملeffect of postharvest application of chitosan and calcium chloride on decay and quality attributes of sweet cherry
چکیده ندارد.
15 صفحه اولEffect 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...
متن کاملPreparation and Properties of Sweet Potato Mitochondria.
velopment of cyanide-resistant respiration in potato tuber slices. Plant Physiol. 35: 8-19. 7. LATIES, G. G. 1962. Controllinig influence of thickness on development and type of respiratory activity in potato slices. Plant Physiol. 37: 67990. 8. LATIES, G. G. 1962. The control of respiratory quality and magnitude during development. In: Control of Respiration and Fermentation. Symp. Soc. Gen. P...
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ژورنال
عنوان ژورنال: Journal of Food Processing & Technology
سال: 2012
ISSN: 2157-7110
DOI: 10.4172/2157-7110.1000192