Tempeh flour as a substitute for soybean flour in coconut cookies
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چکیده
منابع مشابه
Sensory Characterization of Cookies with Chestnut Flour
In this work sensory characteristics of cookies with different amount of chestnut flour were determined by sensory and instrumental methods. The wheat flour for cookies was substituted with chestnut flour in three different levels (20, 40 and 60%) and the dough moisture was 22%. The control sample was with 100% of wheat flour. Sensory quality of the cookies was described using quantity descript...
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People battling celiac disease are at a disadvantage because of their inability to consume glutencontaining products (Mezaize, 2009). Also, one of the 2010 Dietary Guidelines is to consume adequate protein (United States Department of Agriculture, 2010). Almond flour is high in protein, which is the structural part of all cells in the body and aids in the functioning of enzymes and hormones. Th...
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Changes in the textural properties of rice cookies as a result of using roasted soybean flour (RSF) as an additive were investigated in this study. RSF was replaced as 3, 6, 9, 12, 15 and 20% of 100 g of rice flour. The addition of RSF increased the hardness of dough and cookies as measured by texture analyzer (TA), whereas moisture content of dough and cookies decreased upon addition of RSF. F...
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 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...
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ژورنال
عنوان ژورنال: Food Science and Technology (Campinas)
سال: 2013
ISSN: 1678-457X
DOI: 10.1590/s0101-20612013000400028