Article

Nutritional properties, sensory qualities and glycemic response of biscuits produced from pigeon pea‐wheat composite flour

2018-08-01

Abstract excerpt

This study sought to investigate the sensory qualities, nutritional properties, and glycemic response of biscuits produced from pigeon pea (PP)—wheat flour (WF) in apparently healthy human subjects. Biscuits were produced by substituting WF with PP flour in the proportion of 100:0 (WF), 75:25 (PP‐25), 50:50 (PP‐50), 25:75 (PP‐75), and 0:100 (PP‐100) fortified with ginger (4.5%). Sensory evaluation revealed no sign...

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Literature Corpus work: 279fbaf3-a4f6-5e5a-b56a-5fe12cf8232f
DOI: 10.1111/jfbc.12505

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