Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour

Cereal Chemistry

Volumn 85, Issue 5, 2008, Pages 614-618

  Capriles, Vanessa Dias ^a   Almeida, Eveline Lopes ^b   Ferreira, Reinaldo Eduardo ^b   Arêas, José Alfredo Gomes ^a   Steel, Caroline Joy ^b   Yoon, Kil Chang ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD STORAGE; SENSORY PERCEPTION; STARCH;

AMARANTH FLOUR; CORN STARCH; DARK COLORS; FAT REDUCTION; OVERALL ACCEPTABILITY; REDUCED FAT; SENSORY PROPERTIES; TEXTURE CHARACTERISTICS; WHEAT FLOURS; WHOLE AMARANTH FLOURS;

SENSORY ANALYSIS;

AMARANTHUS CAUDATUS; TRITICUM AESTIVUM; ZEA MAYS;

EID: 53049096079     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-85-5-0614     Document Type: Article

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