Subject: S Agriculture (General)
Year: 2020
Type: Article
Type: NonPeerReviewed
Title: THE INFLUENCE OF RAW MATERIALS ON NUTRITIONAL VALUES AND SENSORY PROPERTIES OF FLIPS
Author: Xhabiri, Gafur
Abstract: Flips are fully expanded, dried and crispy food products with different shapes and sensory properties. The first basic material in the production of flips is corn crumbs obtained from non-microbial corn. In addition to corn crumbs, other raw materials that can be used for the production of are starchy potatoes, broken rice, fat-free soybeans, etc. The exact purpose of this paper is to use other raw materials such as: bean flour, soy flour, rice flour, peanut crumbs and chickpea flour; by adding 30% to improve nutritional values but maintaining the sensory properties of the flips. It has been proven that adding 30% of bean flour to the production of flips generally increases the nutritional values of protein, cellulose and minerals, whereas flips with 30% of chickpea flour content also increase the cellulose and mineral content. However, flips produced with bean flour and chickpea flour have average sensory properties, whereas those with 30% of rice flour have better sensory properties. Therefore, these three types of flours are also recommended for further use but with different combinations between each other.
Publisher: Faculty of Food Technology and Nutrition - University of Tetova
Relation: https://eprints.unite.edu.mk/513/
Identifier: oai:eprints.unite.edu.mk:513
Identifier: https://eprints.unite.edu.mk/513/1/2.pdfIdentifier: Xhabiri, Gafur (2020) THE INFLUENCE OF RAW MATERIALS ON NUTRITIONAL VALUES AND SENSORY PROPERTIES OF FLIPS. https://sites.google.com/unite.edu.mk/ijftn, 3 (5-6). pp. 15-22. ISSN 2671-3071
