Ontology highlight
ABSTRACT:
SUBMITTER: Tounsi L
PROVIDER: S-EPMC6423243 | biostudies-literature | 2019 Mar
REPOSITORIES: biostudies-literature
Tounsi Leila L Kchaou Héla H Chaker Firas F Bredai Sonda S Kechaou Nabil N
Journal of food science and technology 20190219 3
This study focused on the formulation of food products, based on sesame and carob. The possibility of developing blends from sesame paste and carob molasses, using molasses concentrations of 30, 40 and 50%, at 60, 70 and 80°Brix, respectively, has been studied. The blend prepared with 50% carob molasses at 60°Brix was found to be the most acceptable product, according to a sensory acceptability test. Sesame paste, supplemented with carob molasses, was evaluated for physical quality (oil separati ...[more]