DEVELOPMENTS OF COOKIES FROM WHEAT, CARROT AND QUALITY PROTEIN MAIZE
Effect of processing on the physic-chemical properties of cookies developed from wheat, carrot and quality protein maize composite flour
Versandkostenfrei!
Versandfertig in 6-10 Tagen
32,99 €
inkl. MwSt.
PAYBACK Punkte
16 °P sammeln!
The major component of cookie making is wheat and it contains low amount of -carotene, it is also deficient in some amino acids such as lysine and tryptophan. Carrot and quality protein maize on the other hand are a rich source of -carotene and, lysine and tryptophan respectively. Hence the study was aimed to supplement wheat flour with carrot and quality protein maze in order to develop a cookie rich in -carotene, lysine and tryptophan and to study the effect of processing on the quality attributes of cookies. This document give an insight on how processing could affect the quality attributes...
The major component of cookie making is wheat and it contains low amount of -carotene, it is also deficient in some amino acids such as lysine and tryptophan. Carrot and quality protein maize on the other hand are a rich source of -carotene and, lysine and tryptophan respectively. Hence the study was aimed to supplement wheat flour with carrot and quality protein maze in order to develop a cookie rich in -carotene, lysine and tryptophan and to study the effect of processing on the quality attributes of cookies. This document give an insight on how processing could affect the quality attributes of cookie and should be useful especially for cookie or biscuit industries, professionals in food process engineering, and food science and nutrition .
Andere Kunden interessierten sich für
