ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The quality, nutritional content and sensory acceptability of cookies supplemented with roasted whole navy bean flour and high protein bean flour were examined. The bean cookies tended to have lower spread factors and breaking strengths than the wheat flour control. The bean-supplemented cookies had higher protein content and quality than the control cookies. The control and 30% high protein flour-supplemented cookies had 7.04% and 9.42% protein and chemical scores of 27.11 and 66.41, respectively. The sensory scores were inversely related to the level of bean flour used.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb13242.x
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