Effect of fortification with baobab (Adansonia digitata L.) pulp flour on sensorial acceptability and nutrient composition of rice cookies
In order to fight malnutrition, functional cookies fortified with baobab pulp flour at partial substitution rates of 10, 20 and 30% were evaluated for consumer acceptability and nutritional quality. Consumer acceptability was evaluated in terms of taste, aroma, color and texture (hedonic characteris...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2018-12-01
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| Series: | Scientific African |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468227618300176 |