Effect of mango and carrot fortification on proximate composition, β-carotene and sensory properties of teff injera

Autor:	Abebaw Teshome Tiruneh, Geremew Bultosa, Tewodros Andargie Zewdie, Agimassie Agazie Abera
Jazyk:	angličtina
Rok vydání:	2020
Předmět:	carrot β-carotene injera mango sensory teff Agriculture Food processing and manufacture TP368-456
Zdroj:	Cogent Food & Agriculture, Vol 6, Iss 1 (2020)
Druh dokumentu:	article
ISSN:	2331-1932 23311932
DOI:	10.1080/23311932.2020.1844513
Popis:	This work investigated the effect of mango and carrot flour and juice substitution on the quality of teff injera. The mango and carrot in two forms (flour and juice) at three substitution levels (15%, 20% and 30%) were added using factorial experiment were blended and co-fermented for injera baking using 100% teff flour as a control. The injeras were subjected to analysis of proximate composition, β-carotene, vitamin C contents and sensory evaluation. The results revealed that teff injera substituted with mango and carrot at 15%, 20% and 30% showed significant (P
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/6b407773c46047a692f46157d87af708 Zobrazit plný text záznamu View record in DOAJ