"Sobre este título" puede pertenecer a otra edición de este libro.
Gastos de envío:
EUR 11,57
De Reino Unido a Estados Unidos de America
Descripción Condición: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book. Nº de ref. del artículo: ria9783846585740_lsuk
Descripción PF. Condición: New. Nº de ref. del artículo: 6666-IUK-9783846585740
Descripción Taschenbuch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Starch from cormels of cocoyam (Xanthosoma sagittifolium), cultivar Ede ocha and cultivar Ede uhie were extracted and milled into starch of fine texture and were further subjected to acid and enzyme modification treatments. Proximate composition, functional and amylograph pasting properties of the starches were evaluated. The starch samples were also used in the production of cookies at 5%, 10%, 15%, 20% and 25% level of substitution with wheat flour. The cookies produced were subjected to proximate analysis and sensory evaluation. The result of the sensory evaluation showed that cookies prepared at 5% level of substitution were most acceptable. After eight weeks of storage in light polythene bags, the cookies prepared at 5% and 10% levels of substitution with wheat flour were found to be more acceptable by the panelists. Observations on the functional properties showed that the modified cocoyam starches exhibited higher bulk densities than the untreated starches. Native and modified starches with the high water absorption capacity and swelling index were produced from cultivar Ede uhie. There was no significant difference (P 0.05) in the solubility of the starch samples. 100 pp. Englisch. Nº de ref. del artículo: 9783846585740
Descripción PAP. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. del artículo: L0-9783846585740
Descripción PAP. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. del artículo: L0-9783846585740
Descripción Taschenbuch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Starch from cormels of cocoyam (Xanthosoma sagittifolium), cultivar Ede ocha and cultivar Ede uhie were extracted and milled into starch of fine texture and were further subjected to acid and enzyme modification treatments. Proximate composition, functional and amylograph pasting properties of the starches were evaluated. The starch samples were also used in the production of cookies at 5%, 10%, 15%, 20% and 25% level of substitution with wheat flour. The cookies produced were subjected to proximate analysis and sensory evaluation. The result of the sensory evaluation showed that cookies prepared at 5% level of substitution were most acceptable. After eight weeks of storage in light polythene bags, the cookies prepared at 5% and 10% levels of substitution with wheat flour were found to be more acceptable by the panelists. Observations on the functional properties showed that the modified cocoyam starches exhibited higher bulk densities than the untreated starches. Native and modified starches with the high water absorption capacity and swelling index were produced from cultivar Ede uhie. There was no significant difference (P 0.05) in the solubility of the starch samples. Nº de ref. del artículo: 9783846585740
Descripción Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Maureen-Theodore C. OjinnakaMrs. Maureen-Theodore Chinwe Ojinnaka is presently a lecturer in the department of Food Science and Technology, Imo State University, Owerri, Nigeria. She obtained her M.Sc degree in Food Processing and P. Nº de ref. del artículo: 5501389