Please use this identifier to cite or link to this item: https://scholar.utcc.ac.th/handle/6626976254/3353
Title: Properties and Performance of Corn Starch/Bambara Groundnut Flour Blends in Gluten-free Cookies
Authors: Ekthamasut, Kamontip 
Issue Date: 2010
Publisher: Chulalongkorn University Printing House
University of the Thai Chamber of Commerce
Source: Kamontip Ekthamasut (2010) Properties and Performance of Corn Starch/Bambara Groundnut Flour Blends in Gluten-free Cookies. University of the Thai Chamber of Commerce Journal Vol.30 No.4.
Journal: University of the Thai Chamber of Commerce Journal 
Abstract: The composite blends of corn starch and bambara groundnut flour at the ratio of 9:1,8:2 and 7:3 (w/w) contained lower amounts of protein, moisture and ash than wheat flour, but higher carbohydrate and lipids (p<0.05). Increasing bambara groundnut flourin the blends increased water and oil absorption and also protein content, butdecreased gel capacity. Gluten-free cookies prepared from the blends had lowercutting force and density compared with wheat control cookies. When the ratio ofbambara groundnut flour was increased, the cookies decreased in L* and spread ratio.There were no significant differences (p>0.05) in sensory scores between the blendcookies (9:1) and control cookies.
URI: https://scholar.utcc.ac.th/handle/6626976254/3353
ISSN: 0125-2437
Rights: This work is protected by copyright. Reproduction or distribution of the work in any format is prohibited without written permission of the copyright owner.
Appears in Collections:JEO: Journal Articles

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