Ground dried okra (Abelmoschus esculentus L.) as fat replacer in macaroons.
The study was conducted in a Ramdomnized Complete Block Design with four treatments. The treatment was the amount of ground dried okra substituted to butter in each formulation. Fresh okra pods were dried in a cabinet dryer at 60-65°C for 6 hours. Butter in macaroon was substituted with ground dried...
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2015.
|
| Subjects: |