| Autor: |
Aboa, Nestor, Elvis Ekissi, Gbocho Serge, Gnangui, Nadège Sophie, Gonnety, Jean Tia, Kouamé, Patrice Lucien |
| Předmět: |
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| Zdroj: |
Annals: Food Science & Technology; 2020, Vol. 21 Issue 1, p55-63, 9p |
| Abstrakt: |
The current research aims to assess organoleptic properties of doughs obtained from composite flours blended with cassava and oil palm heart at 10, 20 and 30 % and under hydration conditions. The composite flours were coded Cf10HP (which contained 90 % of cassava and 10 % of oil palm heart), Cf20HP (which contained 80 % of cassava and 20 % of oil palm heart) and Cf30HP (which contained 70 % of cassava and 30 % of oil palm heart). Doughs were obtained by adding water in proportions of 1/4, 1/2 and 3/4 with respect to composite flours weight. Then, the organoleptic properties of the resulted doughs were evaluated. The results showed that water amount in doughs increased when oil palm heart flour increased too in composite flours. Doughs coded Cf30HP1/2 4 (which contained 30 % of oil palm heart flour and water proportion of 1/2) and Cf30HP3/4 (which contained 30 % of oil palm heart flour and water proportion of 3/4) showed the highest volume and normal hardness. In addition, these doughs displayed smoothing and tights characters. They were also more extensible than the other doughs. We could noticed that, by increasing oil palm heart level to 30 % in the composite flour and adding enough amount of water, we obtained dough with best properties for pastry product. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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