The physicochemical and nutritional properties of biscuits from low temperature dried breadfruit (Artocarpus altilis (Parkinson) Fosberg) flour
To reduce postmaturity losses and increase awareness of breadfruit (Artocarpus altilis) food value and versatility, we characterized the physicochemical, nutritional and sensory properties of sundried (96 h ± 28oC) and oven dried (72 h, 50oC) breadfruit flour and biscuits. Our findings revealed that...
| Main Authors: | , , , , , , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Springer
2024
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/158205 |
Similar Items: The physicochemical and nutritional properties of biscuits from low temperature dried breadfruit (Artocarpus altilis (Parkinson) Fosberg) flour
- Breadfruit, Artocarpus altilis (Parkinson) Fosberg
- Changes in nutritional, texture, rancidity and microbiological properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal
- Determinación de los parámetros adecuados para el enalatado de semilla del pan de árbol (Artocarpus altitis Fosberg) en salmuera acidificada.
- Key access and utilization descriptors for breadfruit genetic resources
- Breadfruit reconnaisance study in the Caribbean region
- Nutritional, texture, and sensory properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal