Đang chuẩn bị liên kết để tải về tài liệu:
Development of muffins from wheat flour and coconut flour using honey as a sweetener
Đang chuẩn bị nút TẢI XUỐNG, xin hãy chờ
Tải xuống
The study is aimed to investigate the effect of honey and different levels of coconut flour on muffins. Four types of muffins such as, T1 -0%, T2-5%, T3-15% and T4 25% of coconut flour incorporation were investigated and T4 is found more acceptable in terms of physicochemical properties of muffins. T4muffins secured the highest score in color, texture and overall acceptability. The results showed that the addition of 25% coconut flour to the batter has improved the sensory and physico-chemical characteristics of the samples of the muffins obtained, and consequently increased their nutritional value. |