Add to ORKGThis study aim to investigate the physicochemical and sensory attributes of watermelon rind flour incorporated steamed cupcakes. The produced watermelon rind flour using hot-air drying at 40, 60?C and freeze drying were substituted for plain flour at 10% level to produce CR40, CR60, and CRFD, respectively. Steamed cupcake without watermelon rind flour served as control (CCONT). Proximate results showed that composite steamed cupcakes had significantly (p<0.05) higher ash, crude fat, and crude fibre contents but lower crude protein, total carbohydrate, and calorie values than control. CRFD steamed cupcakes showed lighten crust and crumb and greater volume and specific volume. However, it shows harder texture but springier crumb than the CCON...
Objective: The objective of the study was to investigate the possibility of preparing non-wheat cake...
This paper reports a study into the effect of different quantities and shapes of fresh pumpkin slice...
Cakes are usually consumed bakery item all over the world; so, their enrichment with nutrients is an...
This study aim to investigate the physicochemical and sensory attributes of watermelon rind flour in...
This study aimed to investigate ate the effect of drying conditions (freeze dryingng and hot-air ove...
The objective of this research was evaluate the effect of the partial substitution of wheat flour by...
his study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain F...
This study aimed to investigate the effect of different drying conditions (hot-air oven drying at 40...
We have investigated the influence of non-traditional raw materials of plant origin and natural addi...
The object is de-sugared beet pomace, which contains a large amount of dietary fiber in its composit...
Watermelon rind constitutes about 30% of the waste product in watermelon juice/concentrate business....
For widening the assortment of floury confectionary products of organic raw materials, recipes of ne...
Abstract: The use of composite flour from watermelon seed, cassava (TMS 99/6012 variety) low in cyan...
Utilization of food waste as the new source for food product is of interest in current research fiel...
Background: Watermelon seed is usually discarded after eating the flesh and the rind of the fruit. T...
Objective: The objective of the study was to investigate the possibility of preparing non-wheat cake...
This paper reports a study into the effect of different quantities and shapes of fresh pumpkin slice...
Cakes are usually consumed bakery item all over the world; so, their enrichment with nutrients is an...
This study aim to investigate the physicochemical and sensory attributes of watermelon rind flour in...
This study aimed to investigate ate the effect of drying conditions (freeze dryingng and hot-air ove...
The objective of this research was evaluate the effect of the partial substitution of wheat flour by...
his study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain F...
This study aimed to investigate the effect of different drying conditions (hot-air oven drying at 40...
We have investigated the influence of non-traditional raw materials of plant origin and natural addi...
The object is de-sugared beet pomace, which contains a large amount of dietary fiber in its composit...
Watermelon rind constitutes about 30% of the waste product in watermelon juice/concentrate business....
For widening the assortment of floury confectionary products of organic raw materials, recipes of ne...
Abstract: The use of composite flour from watermelon seed, cassava (TMS 99/6012 variety) low in cyan...
Utilization of food waste as the new source for food product is of interest in current research fiel...
Background: Watermelon seed is usually discarded after eating the flesh and the rind of the fruit. T...
Objective: The objective of the study was to investigate the possibility of preparing non-wheat cake...
This paper reports a study into the effect of different quantities and shapes of fresh pumpkin slice...
Cakes are usually consumed bakery item all over the world; so, their enrichment with nutrients is an...