|
|
|
|
QUALITY CHARACTERISTICS OF GLUTEN FREE CAKE PRODUCED FROM CASSAVA, PUMPKIN AND POTATO FLOURS
|
|
|
|
|
|
|
|
نویسنده
|
ammar a. s.m. ,abd el-razik m. m.
|
|
منبع
|
journal of food and dairy sciences, mansoura university - 2013 - دوره : 4 - شماره : 8 - صفحه:401 -412
|
|
چکیده
|
This investigation aimed to produce gluten free cake for celiac patients. cake samples were prepared from cassava, pumpkin, potato flours and their mixture of (1:1:1). chemical composition and amylogram characteristics of investigated flours were determined. prepared cake samples were evaluated for their water activity, proximate chemical analysis, physical characteristics (weight, volume and specific volume), color parameters, staling rate and sensory characteristics. cassava, pumpkin, potato flours have good nutritional and functional characteristics could be used alone and in their mixture of 1:1:1 in preparing gluten free cake samples with good nutritional values, cake volume, high freshness and more sensory acceptable for consumer.
|
|
کلیدواژه
|
Cake ,Cassava ,free gluten ,potato ,pumpkin.
|
|
آدرس
|
cairo university, faculty of agric., food science and technology dept., Egypt, ain shams university, faculty of agriculture, food science department, Egypt
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Authors
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|