Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (<i>Adansonia digitata</i> L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes
Revalorization of <i>Adansonia digitata</i> L. “Baobab” pulp flour (BPF) to produce a notorious and functional cake in the current study was assessed. Wheat flour (WF 72%) was partially substituted by BPF at 5, 10, and 15% to prepare composite flour (WF + BPF) for potential cake manufact...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/4/716 |