Effect of cornsilk (Maydis stigma) addition in yeast bread: investigation on nutritional compositions, textural properties and sensory acceptability
The proximate compositions, total dietary fibre (TDF) content, textural properties and sensory acceptability of yeast breads formulated with 0%, 2%, 4% and 6% of cornsilk powder (CSP) were studied. The protein, ash and TDF contents of yeast breads were increased in line with the CSP level added wher...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2013
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/32486/1/46_IFRJ_20_%2801%29_2013_Wan_Rosli_%28134%29_muha.pdf http://eprints.usm.my/32486/ http://www.ifrj.upm.edu.my |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!