Physicochemical and organoleptic evaluation of muffin partially substituted with roselle calyces (Hibiscus sabdariffa. L) powder
The effect of substitution of wheat flour with 0%, 5%, 10%, 15% and 20% roselle calyces powder (RCP) on the physicochemical and sensory characteristics of muffin was studied. Roselle calyces powder was produced by using spray drying. The physical (weight, loaf volume, specific volume and oven spring...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Universiti Malaysia Sabah
2014
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/30045/1/Physicochemical%20and%20organoleptic%20evaluation%20of%20muffin%20partially%20substituted%20with%20roselle%20calyces%20%28Hibiscus%20sabdariffa.%20L%29%20powder%20FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/30045/2/Physicochemical%20and%20organoleptic%20evaluation%20of%20muffin%20partially%20substituted%20with%20roselle%20calyces%20%28Hibiscus%20sabdariffa.%20L%29%20powder%20ABSTRACT.pdf |
Internet
https://eprints.ums.edu.my/id/eprint/30045/1/Physicochemical%20and%20organoleptic%20evaluation%20of%20muffin%20partially%20substituted%20with%20roselle%20calyces%20%28Hibiscus%20sabdariffa.%20L%29%20powder%20FULL%20TEXT.pdfhttps://eprints.ums.edu.my/id/eprint/30045/2/Physicochemical%20and%20organoleptic%20evaluation%20of%20muffin%20partially%20substituted%20with%20roselle%20calyces%20%28Hibiscus%20sabdariffa.%20L%29%20powder%20ABSTRACT.pdf