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Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L.) instead of margarine on shortened biscuit characteristics

In this work the Jerusalem artichoke flour (JAF) obtained from Jerusalem artichoke tuber (Helianthus tuberosus L.) - planted at Fayoum Governorate- was added to biscuit formulas as a substitute percent from 10 ,20, 30, 40,and 50% of the used salt free margarine. Such additive was used due to the nut...

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Principais autores: Mohamed Abbas, Alaa Fakharany, Mostafa Mostafa
Format: Artigo
Sprog:Árabe
Udgivet: Fayoum University, Faculty of Agriculture 2021-05-01
Serier:Fayoum Journal of Agricultural Research and Development
Fag:
Biscuit
Wheat flour
Jerusalem artichoke flour
Sensory characteristics
Anti-oxidant activity
Online adgang:https://fjard.journals.ekb.eg/article_198512_1f8e3edbb31f11ef83e383079bdbb5a6.pdf
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