Nutritional composition and sensory acceptability of ready-to-eat (RTE) breakfast food developed from root and tuber crops

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-03-19 DOI:10.1080/19476337.2024.2329135

Pamela Owusu Osei, Bennett Dzandu, Nicole Sharon Affrifah, Paa Toah Akonor, Agnes Simpson Budu, Firibu Kwesi Saalia

引用次数: 0

Abstract

This study investigated the use of local root and tuber crops to partially replace corn as the sole carbohydrate source in the production of a ready-to-eat (RTE) breakfast food. Extreme vertices mi...

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用块根和块茎作物开发的即食（RTE）早餐食品的营养成分和感官可接受性

本研究调查了在生产即食（RTE）早餐食品过程中使用当地块根和块茎作物部分替代玉米作为唯一碳水化合物来源的情况。极端顶点...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.