Development of products containing mesquite (Prosopis spp.) pod flour and their nutritional and organoleptic evaluation
1989
Valle, F.R. del | Marco, E. | Becker, R. | Saunders, R.M.
A 100 mesh flour was prepared from mesquite pods and its proximate chemical composition, amino acid and vitamin content determined. The flour was tested as an ingredient in beverages, pinole, candy, butter, breakfast cereals, and yogurt. Nutritional attributes of the products are discussed and ingredient cost estimates calculated. Taste panel studies indicated the most desirable mesquite flour containing products were mesquite candy chocolate/mesquite flour beverages, and breakfast cereals with added mesquite flour.
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书目信息
出版者
Elsevier Inc.
其它主题
Hylaeus; Flour
语言
英语
注释
2019-12-04
类型
Journal Article; Text
2024-02-28
2026-02-03
MODS