The Quality Assessment of Starch Based Noodles Enriched with Acorn Flour, Cooking Characteristics, Physical, Chemical and Sensorial Properties
Abstract In this research, acorn flour (AF) was used in starch based noodle production. It was replaced with gluten free mix at four different ratios (10, 20, 30 40%) for supplementation. The results indicated that AF utilization caused lower L* values and higher a* values and the total color differ...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia do Paraná (Tecpar)
2024-01-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132024000100501&tlng=en |