Physicochemical and sensory attributes of scones made from wheat–taro (Colocasia esculenta)–lentils (Lens culinaris) composite flour

Abstract The effect of blend proportion on the functional properties of wheat–taro–lentil composite flour and the physicochemical and sensory quality of scones was studied. The water absorption capacity (WAC), oil absorption capacity (OAC) and bulk density (BD) significantly (p < .05) increased w...

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Bibliographic Details

Published in:	Legume Science
Main Authors:	Tengetile N. Shongwe, Solomon Worku Kidane, Jermiah S. Shelembe, Thabile P. Nkambule
Format:	Article
Language:	English
Published:	Wiley 2024-03-01
Subjects:	composite flour lentil scones sensory taro
Online Access:	https://doi.org/10.1002/leg3.216