Utilization of banana (Musa acuminata L, cv cavendishii) flour in the development of high-fiber soft taco shells

Utilization of banana (Musa acuminata L, cv cavendishii) flour in the development of high-fiber soft taco shells

The objective of this study was to utilize banana flour as a fiber source in the development of high-fiber soft taco shells and to assess its influence on the physical, chemical and organoleptic properties of the taco shells. In this study, Cavendish banana (Musa acuminata L, cv cavendishii) flour...

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Bibliografische gegevens
Hoofdauteur: Pomarin, Mary Grace T.
Formaat: Thesis
Taal:English
Gepubliceerd in: 2010
Onderwerpen:
Banana > Cavendish.
Flour.
High-fiber soft taco shells.
Taco shells.
Banana flour.
Organoleptic properties.
Proxiamate analysis.
Soft taco shells.
Preference Ranking.
Friedman test.
Consumer Acceptability Test.
9-Point Hedonic Scale Rating.