Comparison of Different Hydrocolloids on the Novel Development of Muffins from “Purple Yam” (Dioscorea alata) Flour in Sensory, Textural, and Nutritional Aspects

Hydrocolloids can act as gluten substitutes to form the structural equivalents of the gluten network in gluten-free bakery products. “Purple yam” (Dioscorea alata) is one of the underutilized yams in Sri Lanka with high nutritional potential. The overall objective of this study was to develop gluten...

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Detalles Bibliográficos
Autores principales: Gunasekara, Dewni, Bulathgama, Ashani, Wickramasinghe, Indira
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8541874/
https://www.ncbi.nlm.nih.gov/pubmed/34697587
http://dx.doi.org/10.1155/2021/9970291

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8541874/
https://www.ncbi.nlm.nih.gov/pubmed/34697587
http://dx.doi.org/10.1155/2021/9970291

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