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Federal University Oye-Ekiti Institutional Repository >
FACULTY OF AGRICULTURE >
Department of Food Science >
Food Science Journal Publications >
Please use this identifier to cite or link to this item:
http://repository.fuoye.edu.ng/handle/123456789/1006
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| Title: | Physical properties of Cookies produced from cassava-groundnut-corn- starch blend- A response surface analysis |
| Authors: | Agiriga, A.N.
Iwe, M.O. |
| Keywords: | cassava;
groundnut;
response surface
cookies |
| Issue Date: | 22-Sep-2015 |
| Series/Report no.: | 26 (26)83-96; |
| Abstract: | Cookie bars were produced from mixtures of cassava and groundnut flours with cornstarch as binder. Box-Behnken response surface design for k=3 was used to study the effects of experimental variables for cassava flour (25-75%), groundnut flour (25-75%) and corn starch (5-15%).Effects of the experimental variables on physical properties of the cookie bars were assessed. Experimental
variables had significant effect on the thickness and spread factor of the cookie bars. |
| URI: | http://repository.fuoye.edu.ng/handle/123456789/1006 |
| ISSN: | 0189-7241 |
| Appears in Collections: | Food Science Journal Publications
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