Mixture design approach for the development of a cowpea and banane cochon flour-based gluten-free biscuit: Chemical, glycemic load, sensory and microbiological characteristics of the optimal biscuit

Mixture design approach for the development of a cowpea and banane cochon flour-based gluten-free biscuit: Chemical, glycemic load, sensory and microbiological characteristics of the optimal biscuit

This research aimed to formulate a protein-enriched, low lipid, low reducing sugar gluten-free biscuit from blend flour of Vigna unguiculata (cowpea) and Musa sapientum (banane cochon) which was safe for consumption and had an acceptable glycemic load. Five blend flours from banane cochon and cowpea...

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Những tác giả chính: Bilkissou Njapndounke, Romial Joel Ngouénam, Edith Marius Foko Kouam, Gires Teboukeu Boungo, Julie Mathilde Klang, François Zambou Ngoufack
Định dạng: Bài viết
Ngôn ngữ:English
Được phát hành: Elsevier 2023-12-01
Loạt:Future Foods
Những chủ đề:
Banane cochon
Blend flour
Cowpea
Optimal gluten-free biscuit
Mixture design
Truy cập trực tuyến:http://www.sciencedirect.com/science/article/pii/S2666833523000503

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