Texture, color and sensory acceptance of tortilla and bread elaborated with Maya nut (Brosimim alicastrum) flour to increase total dietary fiber

Texture, color and sensory acceptance of tortilla and bread elaborated with Maya nut (Brosimim alicastrum) flour to increase total dietary fiber

Among ancestral underutilized crop species of high agroindustrial potential, the Maya nut (Brosimum alicastrum) is a source of protein, starch, and fiber. In this study, the effect of incorporating different proportions of Maya nut flour on the texture, color, acceptance, and...

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Bibliographic Details
Main Authors: Pedro Antonio Domínguez Zárate, Ignacio García Martínez, Norma Güemes-Vera, Alfonso Totosaus
Format: Article
Language:Spanish
Published: Corporación Colombiana de Investigación Agropecuaria (Corpoica) 2019-09-01
Series:Ciencia y Tecnología Agropecuaria
Subjects:
coloration
fiber
maize
structure
wheat
Online Access:http://revistacta.agrosavia.co/index.php/revista/article/view/1590/602

Internet

http://revistacta.agrosavia.co/index.php/revista/article/view/1590/602

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