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PALATABILITY OF PANCAKES AND COOKED CORN MEAL FORTIFIED WITH LEGUME FLOURS
Author(s) -
GUADAGNI D. G.,
VENSTROM DELPHA
Publication year - 1972
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1972.tb02748.x
Subject(s) - palatability , legume , food science , meal , chemistry , biology , agronomy
Various types of laboratory preparations of navy and pinto beans and commercial soy flours were used as fortifying agents to improve the nutritional quality of some relatively low protein foods‐corn meal products and pancake mixes. The detectable level of legume products in these foods by a trained laboratory panel varied from about 10–25%. Sensory evaluation of the fortified and unfortified foods by paired comparison and hedonic scale methods indicated that up to 50% of some legume products could be added without significant loss in palatability.