Physical properties, proximate composition and sensory acceptability of gluten-free cookies from sweet potato using shea butter as shortening

Physical properties, proximate composition and sensory acceptability of gluten-free cookies from sweet potato using shea butter as shortening

Sweet potato and shea butter remain underutilized crops. Their potential in the production of ready-to-eat snacks could enhance food security. Hence, this study evaluated cookies from sweet potato flour using shea butter as a shortening. Cookies samples were produced from 100% sweet potato...

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Bibliographic Details
Main Authors:	Osunrinade Oludolapo Akinyemi, Phillips Anuoluwapo Arike, Alabi Abosede O.
Format:	Article
Language:	English
Published:	Faculty of Technology, Novi Sad 2023-01-01
Series:	Acta Periodica Technologica
Subjects:	cookies sweet potato shea butter proximate gluten-free
Online Access:	https://doiserbia.nb.rs/img/doi/1450-7188/2023/1450-71882354165O.pdf

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