Cup cake with green banana flour (Musa sapientum) with its peel as partial substitute of wheat flour: chemical composition and acceptance

Cup cake with green banana flour (Musa sapientum) with its peel as partial substitute of wheat flour: chemical composition and acceptance

The aim of this study was to use green banana flour (Musa sapientum) with its peel as a partial substitute (6%) of wheat flour in cup cakes, being the product evaluated for its nutritional value (chemical composition) and the consumer acceptance, the green banana flour had higher ash and carbohydrat...

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Bibliographic Details
Main Authors: Da Cruz, Ana C., Pimentel, Tatiana C., Klososki, Suellen J.
Format: Online
Language:Spanish
Published: Facultad de Ciencias Exactas, Químicas y Naturales 2016
Subjects:
Banana verde
Aceptación sensorial
Pastel a la taza
fibra
trigo
Green banana
Sensory acceptance
cup cake
Fiber
Wheat
Aceitação sensorial
Bolo de caneca
Fibras
Trigo
Online Access:https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/349

Internet

https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/349

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