Formulation and physicochemical and sensorial evaluation of biscuit-type cookies supplemented with fruit powders

Plant Foods for Human Nutrition

Volumn 64, Issue 2, 2009, Pages 153-159

  Uchoa, Ana Maria Athayde ^a   da Costa, José Maria Correia ^a   Maia, Geraldo Arraes ^a   Meira, Tatyane Ribeiro ^a   Sousa, Paulo Henrrique Machado ^a   Montenegro Brasil, Isabella ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Cashew apple; Cookie; Fruit waste; Guava; Processing

Indexed keywords

ARTICLE; CASHEW NUT; CEREAL; COOKING; DIET SUPPLEMENTATION; DIETARY FIBER; EVALUATION; FLOUR; FOOD HANDLING; FRUIT; GUAVA; METHODOLOGY; NUTRITIONAL VALUE; PH; POWDER; PROTEIN INTAKE; TASTE; WHEAT;

ANACARDIUM; CEREALS; COOKERY; DIETARY FIBER; DIETARY PROTEINS; FLOUR; FOOD TECHNOLOGY; FOOD, FORTIFIED; FRUIT; HYDROGEN-ION CONCENTRATION; NUTRITIVE VALUE; POWDERS; PSIDIUM; TASTE; TRITICUM;

ANACARDIUM OCCIDENTALE; MALUS X DOMESTICA; PSIDIUM; TRITICUM AESTIVUM;

EID: 70349329553     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-009-0118-z     Document Type: Article

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