Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties
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Title |
Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties
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Creator |
Adegunwa, M.O.
Fafiolu, O.F. Adebowale, A.A. Bakare, H.A. Alamu, Emmanuel Oladeji |
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Subject |
orange juice
plantains composite materials |
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Description |
This study investigated the potential of unripe plantain (UP) and orange vesicle (OV) composite flour for cookies production. Proximate composition, functional properties, vitamins and mineral composition of the composite flour were carried out. Data obtained was subjected to Analysis of Variance. The addition of OV flour to UP flour increased protein (5.59–7.50%), fat (0.67–1.25%), ash (2.67–4.40%) and fibre (0.56–7.19%) contents, while moisture (9.10–7.43%), carbohydrate (81.05–72.39%) and energy (380.43–360.84 calories) contents decreased. Swelling capacity, solubility index and water absorption capacity increased while dispersibility decreased with OV flour inclusion. Addition of OV flour enhanced the minerals and Vitamin C contents of the flour blends and the resultant cookies produced. Overall sensory acceptability of the cookies from the flour blends showed that it was slightly preferred by the sensory panelist. It can be concluded that (UP-OV) composite flours could be used up to 60:40 ratios for producing cookies.
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Date |
2019-11-02
2018-07-11T09:50:11Z 2018-07-11T09:50:11Z |
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Type |
Journal Article
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Identifier |
Adegunwa, M.O., Fafiolu, O.F., Adebowale, A.A., Bakare, H.A. & Alamu, E.O. (2018). Snack food from unripe plantain and orange vesicle composite flour: nutritional and sensory properties. Journal of Culinary Science & Technology, 1-16.
1542-8052 https://hdl.handle.net/10568/96107 https://doi.org/10.1080/15428052.2018.1491917 NUTRITION & HUMAN HEALTH |
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Language |
en
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Rights |
Limited Access
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Format |
1-16
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Publisher |
Informa UK Limited
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Source |
Journal of Culinary Science and Technology
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