Physico-chemical and sensory properties of marmalades made from mixtures of fruits and under-exploited Andean tubers.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8280
Abstract: BACKGROUND This work studies the added value to the Andean tuber crops through the production of jams. The objective were: (1) to study the sensory and instrumental characteristics of dietetic marmalades made with fruits and… read more here.
Keywords: andean tubers; acceptability; sensory instrumental; marmalades made ... See more keywords
Third-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours: Microwave Expansion Kinetics and Characterization
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DOI: 10.3390/foods12112168
Abstract: Andean tubers and tuberous roots have nutritional and medicinal properties transferred through ancestral generations. In this study, we aim to promote cultivation and consumption by developing a snack based on these crops. Corn grits were… read more here.
Keywords: third generation; tubers tuberous; microwave expansion; expansion ... See more keywords