QUALITY ATTRIBUTES OF PANCAKES FROM PEELED AND UNPEELED SWEETPOTATO FLOURS WITH CASSAVA STARCH

Autor:	A.T. Omidiran, O. A. Aderibigbe, O. P. Sobukola, O.O. Akinbule
Rok vydání:	2020
Předmět:	chemistry.chemical_compound Absorption of water Moisture Chemistry Starch Swelling capacity Wheat flour Food science Proximate Proximate composition Crude fibre
Zdroj:	Journal of Natural Sciences Engineering and Technology. 18:88-102
ISSN:	2315-7461 2277-0593
DOI:	10.51406/jnset.v18i1.2034
Popis:	This study evaluated some quality attributes of pancakes from peeled and unpeeled sweetpotato flours and cassava starch. Cassava starch was substituted up to 30% of the total composite flour. The proximate composition, colour, carotenoid and functional properties of the different flour blends were determined. The flour blends were processed into pancakes and the proximate composition and sensory acceptability of the pancakes were determined. Data obtained were subjected to analysis of variance. The result showed that they were significant differences (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a74700b437410640a7cbcd415e960de9 https://doi.org/10.51406/jnset.v18i1.2034 Zobrazit plný text záznamu