Effect of cornsilk (Maydis stigma) addition in yeast bread: investigation on nutritional compositions, textural properties and sensory acceptability

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Effect of cornsilk (Maydis stigma) addition in yeast bread: investigation on nutritional compositions, textural properties and sensory acceptability

The proximate compositions, total dietary fibre (TDF) content, textural properties and sensory acceptability of yeast breads formulated with 0%, 2%, 4% and 6% of cornsilk powder (CSP) were studied. The protein, ash and TDF contents of yeast breads were increased in line with the CSP level added wher...

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Bibliographic Details
Main Authors:	Ng, S. H., Wan Rosli, W. I.
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2013
Subjects:	RA0421 Public health. Hygiene. Preventive Medicine TP368-456 Food processing and manufacture
Online Access:	http://eprints.usm.my/32486/ http://eprints.usm.my/32486/1/46_IFRJ_20_%2801%29_2013_Wan_Rosli_%28134%29_muha.pdf

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