Partially defatted coconut flour as a functional ingredient in replacement of refined wheat flour for development of fiber rich muffins
Author:
Funder
University Grants Commission, Government of India
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05857-2.pdf
Reference39 articles.
1. Adsare SR, Annapure US (2021) Microencapsulation of curcumin using coconut milk whey and Gum Arabic. J Food Eng 298:110502. https://doi.org/10.1016/J.JFOODENG.2021.110502
2. Adsare SR, Bellary AN, Sowbhagya HB, Baskaran R, Prakash M, Rastogi NK (2016) Osmotic treatment for the impregnation of anthocyanin in candies from Indian gooseberry (Emblica officinalis). J Food Eng 175:24–32. https://doi.org/10.1016/J.JFOODENG.2015.11.023
3. Ananthanarayan L, Dubey KK, Muley AB, Singhal RS (2019) Indian traditional foods: preparation, processing and nutrition. Food Eng Ser. https://doi.org/10.1007/978-3-030-24620-4_6/COVER
4. Baixauli R, Sanz T, Salvador A, Fiszman SM (2008) Muffins with resistant starch: baking performance in relation to the rheological properties of the batter. J Cereal Sci 47:502–509. https://doi.org/10.1016/J.JCS.2007.06.015
5. Beegum S, Sharma M, Manikantan MR, Gupta RK (2017) Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins. Int J Food Sci Technol 52:540–549. https://doi.org/10.1111/ijfs.13310
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