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Ekthamasut, Kamontip (2010) Properties and Performance of Corn Starch/Bambara Groundnut Flour Blends in Gluten-free Cookies. University of the Thai Chamber of Commerce Journal, 30 (4). ISSN 0125-2437

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Abstract

The composite blends of corn starch and bambara groundnut flour at the ratio of 9:1, 8:2 and 7:3 (w/w) contained lower amounts of protein, moisture and ash than wheat flour, but higher carbohydrate and lipids (p<0.05). Increasing bambara groundnut flour in the blends increased water and oil absorption and also protein content, but decreased gel capacity. Gluten-free cookies prepared from the blends had lower cutting force and density compared with wheat control cookies. When the ratio of bambara groundnut flour was increased, the cookies decreased in L* and spread ratio. There were no significant differences (p>0.05) in sensory scores between the blend cookies (9:1) and control cookies.

Item Type: Article
Subjects: General Works > Journals
Science and Technology > Food Science and Technology
Divisions: UTCC Journal Editorial Office
Depositing User: Sirichai Jintaviriyasakoon
Date Deposited: 04 May 2014 16:37
Last Modified: 04 May 2014 16:37
URI: http://eprints.utcc.ac.th/id/eprint/553

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