Quality, Functional, and Sensory Properties of Cookies from Sweet Potato–Maize Flour Blends
| Autor: | John O. Akingbala, Samuel Ayofemi Olalekan Adeyeye |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Moisture Chemistry Starch fungi food and beverages 04 agricultural and veterinary sciences Proximate composition 040401 food science 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Food science Water binding Sugar Potato starch Food Science |
| Zdroj: | Journal of Culinary Science & Technology. 14:363-376 |
| ISSN: | 1542-8044 1542-8052 |
| DOI: | 10.1080/15428052.2016.1160016 |
| Popis: | This study was carried out to determine the quality, functional, and sensory properties of cookies from sweet potato–maize flour blends. Substitution of maize flour with sweet potato flour was done at 10–100%. Values of bulk density, water binding capacity, dispersability of flour samples, swelling power of starches, starch content, sugar content, cookie flow, calorific values, and proximate composition were determined. The results revealed that substitution of sweet potato flour with maize flour significantly (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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