[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Adebayo-Oyetoro et al., 2016 - Google Patents

Production and evaluation of ginger spiced cookies from wheat-plantain composite flour

Adebayo-Oyetoro et al., 2016

View PDF
Document ID
3180917198391980907
Author
Adebayo-Oyetoro A
Ogundipe O
Azoro C
Adeyeye S
Publication year
Publication venue
Pac. J. Sci. Technol

External Links

Snippet

The baking potentials of flour blends from unripe plantain and wheat flour in varying proportions were evaluated. Samples were coded as follows: Control WG1 represented 100% wheat flour; WPG2, 90% wheat flour, 10% plantain flour; WPG3, 80% wheat flour …
Continue reading at www.akamai.university (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto
    • A21D2/08—Treatment of flour or dough by adding materials thereto by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OF FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS

Similar Documents

Publication Publication Date Title
Chinma et al. Quality Characteristics of Cookies Prepared from Unripe Plantain
Adeloye et al. Defatted coconut flour improved the bioactive components, dietary fibre, antioxidant and sensory properties of nixtamalized maize flour
Jaybhaye et al. Processing and technology for millet based food products: a review
Man et al. Effect of the chickpea (Cicer arietinum L.) flour addition on physicochemical properties of wheat bread
Adegunwa et al. Enrichment of noodles with soy flour and carrot powder
Akubor et al. Chemical composition, physical and sensory properties of cakes supplemented with plantain peel flour.
Adebayo‐Oyetoro et al. Quality assessment and consumer acceptability of bread from wheat and fermented banana flour
EP1933638A1 (en) Food products containing legume products and processes for producing the food products
Ebere et al. Physico-chemical and sensory properties of cookies prepared from wheat flour and cashew-apple residue as a source of fibre
Oyeyinka et al. Biscuit making potentials of flours from wheat and plantain at different stages of ripeness
Dooshima et al. Quality evaluation of composite bread produced from wheat, defatted soy and banana flours
US6413562B2 (en) Healthy bread crumbs
EP3487317B1 (en) Process for manufacture of a food pasta made from durum wheat semolina and vegetables
Vivienne et al. Composition and sensory properties of plantain cake
Ubbor et al. Physiochemical and sensory evaluation of cookies produced from composite flours of wheat, bambara nut and orange fleshed sweet potato
Akubor et al. Quality evaluation of noodles produced from blends of wheat, unripe banana and cowpea flours
Jasper et al. Quality Evaluation of Bread Fortified with Pumpkin (Cucurbitapepo) Seed Milk.
Adebayo-Oyetoro et al. Production and evaluation of ginger spiced cookies from wheat-plantain composite flour
Ng et al. Effect of overripe banana pulp incorporation on nutritional composition, physical properties, and sensory acceptability of chocolate cookies
Fida et al. Application of Banana Starch and Banana Flour in Various Food Product: A Review
Orlu et al. Physicochemical, textural and sensory characteristics of instant noodles produced from wheat and plantain flour blends, spiced with ginger
Leonel et al. Blends of cassava starch with banana flours as raw materials for gluten-free biscuits
KR102139707B1 (en) Process for preparing sweet potato noodel
KR20190092044A (en) Manufacturing method for fried chicken using corn powder
Adanse et al. Composition and sensory properties of wheat, plantain and cocoyam flour doughnuts