Research Article
Production of Nutritious Flour from Residue Custard Apple (Annona squamosa L.) for the Development of New Products
Table 1
Formulations used to prepare cookies.
| | Ingredients | Formulation | | 0% | 5% | 15% | 30% | 50% |
| | Wheat flour (g) | 120.0 | 114.0 | 102.0 | 84.0 | 60.0 | | CBA flour (g) | 0.0 | 6.0 | 18.0 | 36.0 | 60.0 | | Brown sugar (g) | 75.0 | 75.0 | 75.0 | 75.0 | 75.0 | | Crystal sugar (g) | 45.0 | 45.0 | 45.0 | 45.0 | 45.0 | | Margarine (g) | 50.0 | 50.0 | 50.0 | 50.0 | 50.0 | | Yeast (g) | 0.5 | 0.5 | 0.5 | 0.5 | 0.5 |
|
|
