Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein
详细信息 查看全文
- 作者：Khawla Ben Jeddoua ; benjeddou_khaoila@yahoo.fr" class="auth_mail" title="E-mail the corresponding author ; Fatma Bouaziza ; 1 ; Soumaya Zouari-Ellouzia ; 1 ; Fatma Chaaria ; Semia Ellouz-Chaabounia ; b ; Raoudha Ellouz-Ghorbela ; b ; Oumè ; ma Nouri-Ellouzc ; d
- 关键词：Potato peels ; Dietary fiber ; Protein content ; Dough characteristic ; Texture and sensory properties of cakes
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 February 2017
- 年：2017
- 卷：217
- 期：Complete
- 页码：668-677
- 全文大小：714 K
文摘
- •
Effect of potato peels powders on the rheological properties of dough and the quality of cakes.
- •
Cakes containing potato peel flowers had a high level of protein and dietary fiber content.
- •
The overall acceptability rate showed that a cake with 5% of potato peel was acceptable.