Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour

Plantain flour (PLF) and soy flour (SF) were used to substitute wheat flour (10% and 20% w/w) in composite bread. Physicochemical, phytochemical, and sensory properties were investigated. Partial substitution by PLF significantly increased (p < .05) starch, amylose, ascorbic acid, and potassium c...

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Detalles Bibliográficos
Autores principales: Udomkun, Patchimaporn, Masso, Cargele, Swennen, Rony, Romuli, Sebastian, Innawong, Bhundit, Fotso Kuate, Apollin, Akin‐Idowu, Pamela Eloho, Alakonya, Amos, Vanlauwe, Bernard
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Original Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9469869/
https://www.ncbi.nlm.nih.gov/pubmed/36171793
http://dx.doi.org/10.1002/fsn3.2907

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9469869/
https://www.ncbi.nlm.nih.gov/pubmed/36171793
http://dx.doi.org/10.1002/fsn3.2907

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