Taste

Physicochemical and Sensory Evaluation of Biscuits Produced from Composite Flour of Wheat and Fermented Cowpea Hull

Clement C. Ezegbe, Felix E. Okpalanma, Sunday K. Okocha, Eunice N. Odoh, Josephine C. Ohuche, Sylvester N. Orjiakor & Johnwilfred C. Ndulue · Asian Food Science Journal · 2024

Aims: This study investigated the physicochemical and sensory properties of biscuits made from a composite flour of wheat and fermented cowpea hull. Study Design:  Mixture Design was adopted for this study. Place and Duration of Study: Department of Food Science and Technology, N...

Open access Research Article 10.9734/afsj/2024/v23i8736

The Effect of Use of Gelatin in Milk Candy Making on Organoleptic and Physicochemical Properties

Dedes Amertaningtyas, Anif Mukaromah Wati, Angga Dian Saputra, Gigih Widya Hutama Ekoprasetyo & Rischa Amalia Saleha · Asian Food Science Journal · 2024

The making process of milk candy used many other additional ingredients, one of which is gelatin. Gelatin is a livestock product obtained from processing livestock bones and skin. This research uses gelatin as an additional ingredient for making milk candy. The purpose of this re...

Open access Research Article 10.9734/afsj/2024/v23i7726