Effect of sesame seed flour on millet biscuit characteristics

Plant Foods for Human Nutrition

Volumn 56, Issue 2, 2001, Pages 195-202

  Alobo, A P ^a  

^a Federal Polytechnic Idah   (Nigeria)

Author keywords

Biscuit; Flour; Millet; Physicochemical properties; Sensory quality; Sesame

Indexed keywords

SESAME SEED OIL;

ARTICLE; BREAD; CEREAL; COLOR; FLOUR; FLOW KINETICS; FOOD HANDLING; NIGERIA; NUTRITIONAL VALUE; PLANT SEED; PROTEIN INTAKE; TASTE;

BREAD; CEREALS; COLOR; DIETARY PROTEINS; FLOUR; FOOD HANDLING; NIGERIA; NUTRITIVE VALUE; RHEOLOGY; SEEDS; SESAME OIL; TASTE;

SESAMUM INDICUM;

EID: 0034925973     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1011168724195     Document Type: Article

References (19)

1. Chemical composition and functional properties of blends of maize and bambara groundnut flours for cookie production
2. Development and quality evaluation of cowpea-wheat biscuits
3. Traditional lactic acid fermentation, malt addition, and quality development in maize-cowpea weaning blends
4. Effect of Safflower protein isolates on cookie characteristics
5. Sesame protein: A review and prospectus
6. Chemical composition of beniseed (Sesamum indicum)
7. Chemical composition and organoleptic properties of biscuits fortified with pigeon pea flour
8. All vegetable protein mixtures for human feeding
9. Protein enrichment of sugar-snap cookies with sunflower protein isolates
10. Cookie spread. Its effects on production and quality
11. The discoloration of honey
12. Chemical preservation of foods
13. Vegetables and fruits