THE INFLUENCE OF RAW MATERIALS ON NUTRITIONAL VALUES AND SENSORY PROPERTIES OF FLIPS

Xhabiri, Gafur (2020) THE INFLUENCE OF RAW MATERIALS ON NUTRITIONAL VALUES AND SENSORY PROPERTIES OF FLIPS. https://sites.google.com/unite.edu.mk/ijftn, 3 (5-6). pp. 15-22. ISSN 2671-3071

Text 2.pdf Download (836kB)

Abstract

Flips are fully expanded, dried and crispy food products with different shapes and sensory properties. The first basic material in the production of flips is corn crumbs obtained from non-microbial corn. In addition to corn crumbs, other raw materials that can be used for the production of are starchy potatoes, broken rice, fat-free soybeans, etc. The exact purpose of this paper is to use other raw materials such as: bean flour, soy flour, rice flour, peanut crumbs and chickpea flour; by adding 30% to improve nutritional values but maintaining the sensory properties of the flips. It has been proven that adding 30% of bean flour to the production of flips generally increases the nutritional values of protein, cellulose and minerals, whereas flips with 30% of chickpea flour content also increase the cellulose and mineral content. However, flips produced with bean flour and chickpea flour have average sensory properties, whereas those with 30% of rice flour have better sensory properties. Therefore, these three types of flours are also recommended for further use but with different combinations between each other.

Item Type:	Article
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	05 Oct 2020 14:03
Last Modified:	05 Oct 2020 14:03
URI:	http://eprints.unite.edu.mk/id/eprint/513

Actions (login required)

View Item