Effect of Adding Avocado on Chemical Physical, Rheological Properties and Bioactive Compounds of Avocado Cake

Authors :: Rania E. El Gammal
Aya K. Abass
Mona Khalil
Source :: Journal of Food and Dairy Sciences. 11:203-208
Publication Year :: 2020
Publisher :: Egypts Presidential Specialized Council for Education and Scientific Research, 2020.
Abstract: This research aims to study the effect of replacing fat with avocado puree or powder on the sensory, rheological, physical and chemical properties of the cup cake. Results of sensory evaluation of cup cake samples which prepared from avocado puree or powder showed no significant differences at (P

Subjects :: Farinograph
Protein content
Absorption of water
Rheology
Chemistry
Wheat flour
food and beverages
Food science
Control sample
Softening

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