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2 articles for “Soya-flour”
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Studies on the Chemical and Microbiological Safety of Raw Materials Used in Selected Baking Industries in Bangladesh
Abstract: The study was designed to determine the quality of raw materials of baking products in a surveillance system. The monitoring system of different raw materials used in selected biscuit factories was investigated periodically. The average value of wheat flour moisture, gluten and acidity was 11.36, 11.21, and 0.10% respectively during their surveillance period. In case of soya-flour, the moisture, fat and protein it was 3.30, 18.30 and 37.85% respectively. Again …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 7, Issue 2, 2017 · pp. 20–25 Read article
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Proximate Composition of Maize-Soya Bean Flour Blends and Sensory Attributes of Snacks Obtained from the Blends
Abstract: The research was designed to develop and evaluate the proximate composition of maize- soybean flour blends and the sensory attributes of two maize-based traditional snacks i.e. aadun and kokoro fortified with soybeans. Processed soybean flour was combined with maize flour at 0%, 20%, 25% and 50% respectively to make aadun and kokoro. Proximate composition of maize-soybeans flour blends was investigated. The sensory attributes of aadun and kokoro produced from the …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 1, 2018 · pp. 16–21 Read article