TITLE:
Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean (Parkia biglobosa) flour
AUTHORS:
Abdoulaye Sankhon, Issoufou Amadou, Wei-Rong Yao
KEYWORDS:
Parkia Flour; Resistant Starch; Bread, Proximate Composition; Sensory Evaluation
JOURNAL NAME:
Agricultural Sciences,
Vol.4 No.5B,
July
16,
2013
ABSTRACT: Application of resistant starch prepared from parkia flour was produced by
replacement of wheat flour with 0, 5%, 10%, 15%, 20%, 30% and 40% Parkia flour.
Processing, proximate composition, digestibility of resistant starch in bread
and sensory quality were evaluated. Resistant starch was significantly (p