Quality Improvement of Green Saba Banana Flour Steamed Cake
Gluten avoidance is becoming a popular diet trend around the world. In this study, green Saba banana flour (GSBF) was used to produce a gluten-free (GF) steamed cake. The effects of soy protein isolate (SPI) (0%, 10%, 15%) and Ovalette (0%, 3.5%, 7%) on the quality of the cake were investigated. Physicochemical properties of the flours were measured. The viscosity and specific gravity of the batters; as well as the specific volume, weight loss and texture profile of the resulting cakes were determined. Sensory evaluation was performed to compare the acceptance of the cake formulations. The mac... Mehr ...
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Dokumenttyp: | Artikel |
Erscheinungsdatum: | 2023 |
Reihe/Periodikum: | Applied Sciences, Vol 13, Iss 4, p 2421 (2023) |
Verlag/Hrsg.: |
MDPI AG
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Schlagwörter: | green banana flour / soy protein isolate / emulsifier / cake / gluten-free / resistant starch / Technology / T / Engineering (General). Civil engineering (General) / TA1-2040 / Biology (General) / QH301-705.5 / Physics / QC1-999 / Chemistry / QD1-999 |
Sprache: | Englisch |
Permalink: | https://search.fid-benelux.de/Record/base-26861778 |
Datenquelle: | BASE; Originalkatalog |
Powered By: | BASE |
Link(s) : | https://doi.org/10.3390/app13042421 |