QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER

QUALITY EVALUATION OF BISCUIT INCORPORATED WITH MANDARIN PEEL POWDER

The current research is aimed to utilize mandarin peel in biscuits baking. Chemical composition showed that peel had high contents of ash, crude fiber; whereas low protein and carbohydrate content compared to wheat flour. Mandarin peel powder (MPP) was used in production of semi-sweet hard dough bis...

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Bibliographic Details
Main Author:	SANITA THAPA
Format:	Article
Language:	English
Published:	Alma Mater Publishing House "Vasile Alecsandri" University of Bacau 2017-03-01
Series:	Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry
Subjects:	antioxidant-activity biscuit carotenoids mandarin peel powder polyphenol spread ratio
Online Access:	http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201701&vol=1&aid=4486

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