Formulation of Value Added Biscuits Using Defatted Coconut Flour
نویسندگان
چکیده
منابع مشابه
Effect of Added Defatted Beniseed on the Quality of Acha Based Biscuits
The acha (Digitaria exile staff) grain was washed (tap water), sun dried, milled and sieved (400mn sieve aperture) to produce acha flour. The beniseed(Sesamum indicum) seeds were sorted, washed, sun dried, milled, defatted (using ethanol), dried and sieved (400mn sieve aperture) to produce beniseed flour. The defatted beniseed flour was substituted into the acha flour at 0-20% to produce benise...
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Breakfast cereals were produced by roasting (t = 280°C) - a dry heat treatment process to gelatinize and semidextrinize the starch - in order to generate dry ready-to-eat products from blends of African yam bean (AYB), maize (M), and defatted coconut (DC) flour. Six samples were generated by mixing AYB and maize composite flour with graded levels of DC flour (0%, 10%, 20%, 30%, 40%, and 50%) to...
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The suitability of pea flour for cracker biscuits production was investigated in this study. Pea flour was characterised by high protein (21.46 %) and ash (3.11 %) content and exhibited relatively high emulsifying (37.50 ml/100 ml) and foaming (53.50 ml/100 ml) capacity. The effect of pea flour incorporation to wheat dough (substitution levels 0, 10, 20 and 30 %) on the rheological properties, ...
متن کاملSensory and Nutritional Evaluation of Value Added Products using Peanut Flour for Nutritional and Health Benefits
Protein energy malnutrition is the major concern of nutrition. Malnutrition is an underlying cause of death of 2.6 million children each year – one-third of the global total of children’s deaths. Partially defatted peanut flour, is a protein-rich, inexpensive and underutilized product that offers the same health and dietary benefits of peanut with less fat and can be utilized for making value a...
متن کاملQuality Evaluation of Biscuits Supplemented with Alfalfa Seed Flour
The effect of alfalfa seed flour supplementation on the quality characteristics of refined wheat flour-based biscuits was studied. The proximate composition of refined wheat flour and alfalfa seed flour was determined. Refined wheat flour contained 12.43% moisture, 11.52% crude protein, 1.61% crude fat, 0.71% crude fiber, 1.43% ash and 70.83% nitrogen free extract, while alfalfa seed flour cont...
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ژورنال
عنوان ژورنال: American Journal of Food Technology
سال: 2013
ISSN: 1557-4571
DOI: 10.3923/ajft.2013.207.212