碳酸氢钠
食品科学
材料科学
品味
化学
物理化学
作者
Kaiser Younis,Rayees Ul Islam,Kausar Jahan,Manju Kundu,Aradhita Ray
出处
期刊:Quality Assurance and Safety of Crops & Foods
[Codon Publications]
日期:2016-06-01
卷期号:8 (3): 393-398
被引量:13
摘要
This study was undertaken to investigate the effects of mosambi peel powder on physiochemical and sensory properties of cookies. Different percentages of mosambi peel powder, 4, 6, 8, 10 and 12%, were incorporated into the cookies. It was found that mosambi peel powder resulted in an increase in thickness and hardness of cookies, while width and spread ratio of cookies decreased with increasing levels of mosambi peel powder. The dietary fibre content in cookies was also enhanced by the incorporation of mosambi peel powder. This research was further extended to note the influence of mosambi peel powder on sensory properties of incorporated cookies. Mosambi peel powders pre-treated with sodium chloride and sodium bicarbonate obtained better scores, followed by untreated powders. The low score for untreated mosambi peel powders was attributed to its bitter taste.
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