Modified Cocoyam Starches in Cookie Production: Functional Properties of Modified Cocoyam Starches
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| Preise | 2012 | 2013 | 2014 | 2015 |
|---|---|---|---|---|
| Schnitt | € 49,00 | € 52,44 | € 53,17 | € 63,76 |
| Nachfrage |
1
Modified Cocoyam Starches in Cookie Production: Functional Properties of Modified Cocoyam Starches (2012)
EN PB USISBN: 9783846585740 bzw. 3846585742, in Englisch, 100 Seiten, LAP LAMBERT Academic Publishing, Taschenbuch, gebraucht.
Neu ab: $60.83 (10 Angebote)
Gebraucht ab: $74.20 (2 Angebote)
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Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, super_star_seller.
Starch from cormels of cocoyam (Xanthosoma sagittifolium), cultivar Ede ocha and cultivar Ede uhie were extracted and milled into starch of fine texture and were further subjected to acid and enzyme modification treatments. Proximate composition, functional and amylograph pasting properties of the starches were evaluated. The starch samples were also used in the production of cookies at 5%, 10%, 15%, 20% and 25% level of substitution with wheat flour. The cookies produced were subjected to proximate analysis and sensory evaluation. The result of the sensory evaluation showed that cookies prepared at 5% level of substitution were most acceptable. After eight weeks of storage in light polythene bags, the cookies prepared at 5% and 10% levels of substitution with wheat flour were found to be more acceptable by the panelists. Observations on the functional properties showed that the modified cocoyam starches exhibited higher bulk densities than the untreated starches. Native and modified starches with the high water absorption capacity and swelling index were produced from cultivar Ede uhie. There was no significant difference (P < 0.05) in the solubility of the starch samples. Paperback, Label: LAP LAMBERT Academic Publishing, LAP LAMBERT Academic Publishing, Produktgruppe: Book, Publiziert: 2012-02-09, Studio: LAP LAMBERT Academic Publishing.
Von Händler/Antiquariat, super_star_seller.
Starch from cormels of cocoyam (Xanthosoma sagittifolium), cultivar Ede ocha and cultivar Ede uhie were extracted and milled into starch of fine texture and were further subjected to acid and enzyme modification treatments. Proximate composition, functional and amylograph pasting properties of the starches were evaluated. The starch samples were also used in the production of cookies at 5%, 10%, 15%, 20% and 25% level of substitution with wheat flour. The cookies produced were subjected to proximate analysis and sensory evaluation. The result of the sensory evaluation showed that cookies prepared at 5% level of substitution were most acceptable. After eight weeks of storage in light polythene bags, the cookies prepared at 5% and 10% levels of substitution with wheat flour were found to be more acceptable by the panelists. Observations on the functional properties showed that the modified cocoyam starches exhibited higher bulk densities than the untreated starches. Native and modified starches with the high water absorption capacity and swelling index were produced from cultivar Ede uhie. There was no significant difference (P < 0.05) in the solubility of the starch samples. Paperback, Label: LAP LAMBERT Academic Publishing, LAP LAMBERT Academic Publishing, Produktgruppe: Book, Publiziert: 2012-02-09, Studio: LAP LAMBERT Academic Publishing.
2
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Modified Cocoyam Starches in Cookie Production (2015)
DE PB NWISBN: 9783846585740 bzw. 3846585742, in Deutsch, LAP LAMBERT ACADEMIC PUB 01/05/2015, Taschenbuch, neu.
Von Händler/Antiquariat, Paperbackshop-US [8408184], Secaucus, NJ, U.S.A.
New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. This item is printed on demand.
New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. This item is printed on demand.
3
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Modified Cocoyam Starches in Cookie Production (2012)
DE PB NW RPISBN: 9783846585740 bzw. 3846585742, in Deutsch, LAP Lambert Academic Publishing, Taschenbuch, neu, Nachdruck.
Von Händler/Antiquariat, English-Book-Service - A Fine Choice [1048135], Waldshut-Tiengen, Germany.
This item is printed on demand for shipment within 3 working days.
This item is printed on demand for shipment within 3 working days.
4
Maureen-Theodore C. , Ojinnaka: Modified Cocoyam Starches in Cookie Production #
DE NWISBN: 9783846585740 bzw. 3846585742, in Deutsch, neu.
Lieferung aus: Deutschland, Lieferart: Free, Lieferung: Deutschland, Artikelstandort: Deutschland, Versandkostenfrei.
Von Händler/Antiquariat, averdo24.
Festpreisangebot.
Von Händler/Antiquariat, averdo24.
Festpreisangebot.
5
Modified Cocoyam Starches in Cookie Productio . 9783846585740 | dpd Versand
DE NWISBN: 9783846585740 bzw. 3846585742, in Deutsch, neu.
Lieferung aus: Deutschland, Lieferart: Flat, Lieferung: Weltweit, Artikelstandort: 37574 Deutschland.
Von Händler/Antiquariat, aha-buch - AHA-BUCH.
Festpreisangebot.
Von Händler/Antiquariat, aha-buch - AHA-BUCH.
Festpreisangebot.
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