Original paper
Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits
Volume: 51, Issue: 9, Pages: 1893 - 1901
Published: May 15, 2012
Abstract
The physicochemical, alveographic and sensory characteristics of precooked taro-wheat composite flours and their biscuits were investigated. A 2x7 factorial design consisting of two varieties of taro flour (Red Ibo Ngaoundere, RIN, and egg-like varieties) and 7 levels of wheat substitutions (0, 5, 10, 15, 20, 25 and 30 %) was used for this purpose. It was observed that water absorption capacity (range 95-152 g/100 g), water solubility index...
Paper Details
Title
Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits
Published Date
May 15, 2012
Volume
51
Issue
9
Pages
1893 - 1901
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Notes
History