Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties

Volume: 41, Issue: suppl 2, Pages: 637 - 645
Published: Jan 1, 2021
Abstract
Reaching nutritious snack foods to consume outside, especially during socialization, is of great importance for celiac people. This study investigates the effects of partial substitution of sugar with persimmon powder (0%, 20%, 40%, 60% and 80%) as a source of sugar, in gluten-free cake formulation. Specific volume and density ranged between 1.48-2.04 mL/g and 4.89-6.54 g/mL in persimmon powder substituted cakes, respectively, whereas it was...
Paper Details
Title
Utilization of persimmon powder in gluten-free cakes and determination of their physical, chemical, functional and sensory properties
Published Date
Jan 1, 2021
Volume
41
Issue
suppl 2
Pages
637 - 645
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