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, Cavallar 1950 ) have shown the presence of different types of soils: calco-magnesimorphic, isohumic, vertisols (shootings), red soils on schist, halomorphic, regosols, hydromorphic and soils little evolved by erosion. Their texture is generally silty
. 2.5 Sensory evaluation Samples of the composite flour blends were evaluated for taste, flavour, colour texture, and overall acceptability on a nine point intensity scale using 20 panellists. The results were compared using
Vepraskas, M. J., Miner, G. S. (1987): Tillage effects on alkaloid production in tobacco as influenced by soil texture, root abundance, and rainfall. Tobacco Science , 31 , 52-56. Tillage effects on alkaloid production in tobacco
, crab and crawfish shells, and mushroom waste). It has functional properties like antimicrobial activity, antioxidant activity, film forming ability, texturizing and binding property. It is one of the widely used coating materials ( Lin et al., 2018
phytochemical value and improvement in texture properties ( Chauhan et al., 2015 ; Jan et al., 2016 ; Singh et al., 2017 ). Soft wheat flour is used for cookie production traditionally. However, to produce gluten-free bakery products, corn, rice, and sorghum
., Pogna, N.E. 2008. Genetic and environmental factors affecting grain texture in common wheat. J. of Cereal Sci. 47 :52–58. Pogna N.E. Genetic and environmental factors affecting grain
∗ ) 2 where: ΔL ∗ , Δa ∗ , Δb ∗ are the brightness, redness, and yellowness intensity differences from the control sample. 1.5 Mechanical characterization The changes in the texture of bulked bread were calculated by compression test using the CNS
) ( Cheetangdee, 2017a,b ), have been used to replace animal fat in comminuted meat products. Fat has several functional roles in meat products, e.g. providing desirable oral sensation and favourable texture characteristic. Reduction of fat influences stability
texture, total soluble solids (TSS) content, membrane lipid peroxidation, ascorbic acid (ASA) content, and related enzyme activities (PPO, POD, and phenylalanine ammonia-lyase; PAL) were measured at low temperatures during banana storage. The regression
used to make coating masses, fillings and cakes ( Hassim and Dian 2017 ). Replacing it is not nearly as easy, especially in the case of chocolate fillings, because the sensory properties of fat-based fillings (texture, mouthfeel, flavors, etc.) are
