Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes

Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes

Ketogenic, gluten-free cupcakes containing varying amounts of almond and coconut flours were evaluated for textural and sensory attributes. Coconut-flour particle-size influenced cupcake volume and crumb structure, with smaller flour-particle size resulting in increased volume and decreased crumb de...

Full description

Bibliographic Details
Main Authors: Lauren Hopkin, Hannah Broadbent, Gene J. Ahlborn
Format: Article
Language:English
Published: Elsevier 2022-03-01
Series:Food Chemistry: X
Subjects:
Ketogenic
Low-carbohydrate
Gluten-free
Almond flour
Coconut flour
Cupcake
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157521000705

Similar Items

Similar Items