A.A. Noor Aziah
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
L.H. Ho
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
C.A. Komathi
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
R. Bhat
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
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How to cite this article
A.A. Noor Aziah, L.H. Ho, C.A. Komathi and R. Bhat, 2011. Evaluation of Resistant Starch in Crackers Incorporated with Unpeeled and Peeled Pumpkin Flour. American Journal of Food Technology, 6: 1054-1060.
DOI: 10.3923/ajft.2011.1054.1060
URL: https://scialert.net/abstract/?doi=ajft.2011.1054.1060
DOI: 10.3923/ajft.2011.1054.1060
URL: https://scialert.net/abstract/?doi=ajft.2011.1054.1060
Toni Sollenberger Reply
So am I correct to assume that if I am making pumpkin flour, I do not need to blanch or peel my pumpkins. The most efficient way is to slice thinly and dry and there will be no discrepancy in taste between the URPP and PRPP.