Optimization of formulation for a snack food using coconut residue flour

Optimization of formulation for a snack food using coconut residue flour

The formulation for coconut residue flour (CRF) chips acceptable to consumers was optimized in two phases using response surface methodology (RSM). Phase I involved the determination of the effect of amount of CRF (0,15 and 30% substitution of the wheat flour) and water (45, 50, 55%) on consumer acc...

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Bibliographic Details
Main Author: Basaca, Myla Castillo
Other Authors: Galvez, Flor Crisanta F.
Format: Thesis
Language:English
Published: 1995.
Subjects:
Coconut flour.
Snack foods.