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|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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