NUTRITIONAL AND TEXTURAL STUDIES ON DIETARY FIBER-ENRICHED MUFFINS AND BISCUITS FROM CASSAVA-BASED COMPOSITE FLOURS

NUTRITIONAL AND TEXTURAL STUDIES ON DIETARY FIBER-ENRICHED MUFFINS AND BISCUITS FROM CASSAVA-BASED COMPOSITE FLOURS

ABSTRACT The demand for designer food products having specific nutritional/functional attributes is on the increase worldwide. Composite flours prepared from malted and pregelatinized cassava through appropriate blending with cereal and/or legume and bran sources were used for making muffins and bis...

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Veröffentlicht in:Journal of food quality 2010-09, Vol.33 (s1), p.79-99
Hauptverfasser: JISHA, S., PADMAJA, G., SAJEEV, M.S.
Format: Artikel
Sprache:eng
Schlagworte:
Amylase
Biscuits
Blends
Cassava
Fibers
Flour
Foods
Polymer blends
Starches
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Zusammenfassung:ABSTRACT The demand for designer food products having specific nutritional/functional attributes is on the increase worldwide. Composite flours prepared from malted and pregelatinized cassava through appropriate blending with cereal and/or legume and bran sources were used for making muffins and biscuits with high fiber content. Muffins made from Termamyl‐malted and pregelatinized cassava flour had lower starch content (38.84–41.82%) than those from germinated gram amylase malted flour. The products had protein contents of 4.50–5.60% (
ISSN:0146-9428
1745-4557
DOI:10.1111/j.1745-4557.2010.00313.x