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Formulation evaluation and optimization of tortillas containing wheat cowpea and peanut flours using mixture response surface methodology



Formulation evaluation and optimization of tortillas containing wheat cowpea and peanut flours using mixture response surface methodology



Journal of Food Science 57(1): 121-127



The performance characteristics of tortillas, prepared with different composite blands of wheat, cowpea and peanut flours, were evaluated by mixture response surface methodology. Optimum wheat flour substitution levels were determined. Results indicated that wheat flour could be successfully replaced with up to 24% cowpea and 46% defatted peanut flours and result in tortillas with quality characteristics comparable to those from 100% wheat. Sensory evaluation indicated that beany flavor was the most limiting attribute. Sensory attributes correlated significantly with physical and compositional measures of tortillas and physical measures of tortilla dough.

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Accession: 007359372

Download citation: RISBibTeXText

DOI: 10.1111/j.1365-2621.1992.tb05438.x


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