Evaluation of antioxidant, rheological, physical and sensorial properties of wheat flour dough and cake containing turmeric powder

Food Science and Technology International

Volumn 18, Issue 5, 2012, Pages 435-443

  Park, S H ^a   Lim, H S ^b   Hwang, S Y ^c  

^a HanSung Co Food Research Center   (South Korea)

^b Korea Food and Drug Administration   (South Korea)

^c Hankyong National University   (South Korea)

Author keywords

cake; curcumin; radical scavenging activity; rheology; Turmeric

Indexed keywords

CAKE; CAKE FORMULATIONS; CURCUMIN; DOUGH CHARACTERISTICS; DYNAMIC RHEOLOGICAL MEASUREMENTS; PHYSICO-CHEMICALS; RADICAL SCAVENGING ACTIVITY; RHEOLOGICAL PROPERTY; SENSORIAL PROPERTIES; SENSORY ANALYSIS; SENSORY EVALUATION; SENSORY SCORES; TURMERIC; TURMERIC POWDER; WHEAT FLOURS; WHEAT-FLOUR DOUGH;

RHEOLOGY;

FOOD PRODUCTS;

CURCUMA LONGA; TRITICUM AESTIVUM;

ANTIOXIDANT; CURCUMIN;

ARTICLE; BREAD; CHEMISTRY; COMPARATIVE STUDY; CURCUMA; DIET SUPPLEMENTATION; ELASTICITY; FAST FOOD; FLOUR; FLOW KINETICS; FOOD PREFERENCE; HUMAN; MECHANICS; PHYSICAL CHEMISTRY; RHIZOME; SENSATION; SOUTH KOREA; SPICE; VISCOSITY;

ANTIOXIDANTS; BREAD; CURCUMA; CURCUMIN; ELASTICITY; FAST FOODS; FLOUR; FOOD PREFERENCES; FOOD, FORTIFIED; HUMANS; MECHANICAL PHENOMENA; PHYSICOCHEMICAL PHENOMENA; REPUBLIC OF KOREA; RHEOLOGY; RHIZOME; SENSATION; SPICES; VISCOSITY;

EID: 84869023185     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013211428220     Document Type: Article

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