Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal

Nutritional, Texture, and Sensory Properties of composite biscuits produced from breadfruit and wheat flours enriched with edible fish meal

Abstract This study aimed to develop biscuits with improved nutritional contents using edible fish meal from catfish as the source of macro‐ and micronutrient enrichment while trying to reduce the input of wheat flour in biscuit‐making process. The biscuit was produced using edible fish meal (EFM: 0...

Full description

Bibliographic Details
Main Authors: Adegoke H. Bakare, Abiodun A. Adeola, Ibijoke Otesile, Adewale O. Obadina, Wasiu A. Afolabi, Mojisola O. Adegunwa, Rachael A. Akerele, Olaoluwa O. Bamgbose, Emmanuel O. Alamu
Format: Article
Language:English
Published: Wiley 2020-11-01
Series:Food Science & Nutrition
Subjects:
breadfruit flour
edible fish meal
optimization
product development
texture and biscuits
Online Access:https://doi.org/10.1002/fsn3.1919

Internet

https://doi.org/10.1002/fsn3.1919

Similar Items