Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour
| Autor: | I. O. Oloyede, L. A. Adebanjo, Mojisola O. Adegunwa, Emmanuel Oladeji Alamu |
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| Rok vydání: | 2019 |
| Předmět: |
cake
food.ingredient lcsh:TP368-456 Citrullus lanatus biology Food additive proximate lcsh:S Sponge cake Musa × paradisiaca Proximate biology.organism_classification Agricultural and Biological Sciences (miscellaneous) food.food lcsh:Agriculture lcsh:Food processing and manufacture food plantain flour texture properties Food science watermelon rind flour Food Science |
| Zdroj: | Cogent Food & Agriculture, Vol 5, Iss 1 (2019) |
| ISSN: | 2331-1932 |
| Popis: | This study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:50. The composite flour of plantain-watermelon rind was evaluated for proximate, functional and pasting properties while the cakes were assessed for proximate, texture and sensory qualities using laboratory standard methods. The water absorption capacity (WAC) of the composite flours has a significant (P |
| Databáze: | OpenAIRE |
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