Title
Utilization of saba (Musa 'saba' [Musa acuminata x Musa balbisiana] and sweet potato flour (Ipomea batatas) in pan de sal formulations at different levels of substitution to bread flour
Date
2023
Abstract
Bread flour in pan de sal formulation was partially substituted with 25% and 50% saba flour; and 25% and 50% sweet potato flour. Pan de sal with 25% Saba flour was considered the most acceptable by the panel. Pan de sal with 25% saba flour had higher % moisture content (20.78 +-0.17), contained more % fiber (2.18 +- 0.85) and had higher %ash content (1.74 +-0.09) than control. It contained less %protein (7.99 +-0.06), had lower %fat level (1.11+-1.20) and less %carbohydrate (65.99 +- 0.49).
Book Title
Food product and process development from selected resilient, drought resistant and underutilized crops
Contributor
Israel, K.A.C.Dizon, E.I.Lizardo, R.C.M.Mejico, M.I.F.
Call Number
p. 28-36
Recommended citation
Anon., "Utilization of saba (Musa 'saba' [Musa acuminata x Musa balbisiana] and sweet potato flour (Ipomea batatas) in pan de sal formulations at different levels of substitution to bread flour" (2023). Book Chapter. 91.
https://www.ukdr.uplb.edu.ph/book-chapters/91
En – AGROVOC descriptors
MUSA (BANANAS); MUSA ACUMINATA; MUSA BALBISIANA; SWEET POTATOES; NONCEREAL FLOURS; BREAD; FOOD PROCESSING; PROXIMATE COMPOSITION; ORGANOLEPTIC ANALYSIS; INGREDIENTS