Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough

Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough

This study investigated the effect of wheat bran (WB) supplementation on the physical and sensory properties of a South African cereal fried dough (<i>magwinya</i>). The physical properties, instrumental texture, and sensory profile were determined for <i>magwinya</i> (100:0,...

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Bibliographic Details
Main Authors: Fortunate N. Ndlala, Oluwatoyin O. Onipe, Tabea M. Mokhele, Tonna A. Anyasi, Afam I. O. Jideani
Format: Article
Language:English
Published: MDPI AG 2019-11-01
Series:Foods
Subjects:
cereal fried dough
wheat bran
texture profile
sensory profile
consumer acceptability
Online Access:https://www.mdpi.com/2304-8158/8/11/559

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https://www.mdpi.com/2304-8158/8/11/559

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