Effect of amount of coconut residue flour, its fat content and the use of antioxidant on consumer acceptability of a hotcake mix

Effect of amount of coconut residue flour, its fat content and the use of antioxidant on consumer acceptability of a hotcake mix

The effects of the amount of coconut residue flour (CRF) (0, 15, and 30% substitution of the All-purpose flour), antioxidant used and fa content of CRF (23, 28 and 33%) on the sensory properties of a hot cake mix were investigated. Twenty-four consumer panelists evaluated acceptability of cooked hot...

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Bibliographic Details
Main Author: Mabanta, Mary Christine P.
Other Authors: Galvez, Flor Crisanta F.
Format: Thesis
Language:English
Published: 1995.
Subjects:
Coconut flour.