| dc.contributor.author | AKTER , MORIOM | |
| dc.date.accessioned | 2022-04-26T07:58:08Z | |
| dc.date.available | 2022-04-26T07:58:08Z | |
| dc.date.issued | 2015-12 | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/1053 | |
| dc.description | A THESIS
BY
MORIOM AKTER
Student ID.: 1405202
Session: 2014-2015
Semester: July-December, 2015
Submitted to the
Department of Food Processing and Preservation
Hajee Mohammad Danesh Science and Technology University, Dinajpur
In Partial Fulfillment of the Requirement for the Degree of
MASTER OF SCIENCE (MS)
IN
FOOD PROCESSING AND PRESERVATION | en_US |
| dc.description.abstract | The aim of this work was evaluation of some physicochemical and sensory properties of
cake supplemented with soy flour as partially substituted of wheat flour at different levels
(5, 10, 15 and 20 %). The protein content of cake samples was increased with increasing
percentage of soy flour addition. During storage period the level of peroxide value and
acid value were reasonable range 10-20 mEq/kg which were more acceptable. Though
L
*
value decreased, a*
and b*
values were nearly same after 20 days storage period but for
crumb color, while the level of soy flour increased, the L*
, a*
, and b*
values decreased.
Though the control sample was more acceptable than soy based cakes in terms of sensory
properties, but the prepared samples had significant difference with flavor, color and
taste. Overall, soy based cake could be developed as a food with more effective protein
content. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR. | en_US |
| dc.subject | CAKES SUPPLEMENTED WITH DIFFERENT CONCENTRATION | en_US |
| dc.subject | Cake Supplemented with different flour | en_US |
| dc.title | PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF CAKES SUPPLEMENTED WITH DIFFERENT CONCENTRATION OF SOY FLOUR | en_US |
| dc.type | Thesis | en_US |
