Physicochemical and sensory analysis of instant cereal beverage incorporated with corncob powder

• Main Authors: Lee, C. M., Chan, Y. L., Gan, Y. L., Tang, T. K., Tan, Chin Ping, Lai, Oi Ming
• Format: Article
• Language: English
• Published: Rynnye Lyan Resources 2018
• Online Access: http://psasir.upm.edu.my/id/eprint/73508/1/Physicochemical%20and%20sensory%20analysis%20of%20instant%20cereal%20beverage%20incorporated%20with%20corncob%20powder.pdf; http://psasir.upm.edu.my/id/eprint/73508/

The primary objectives of this study were to process corncob into corncob powder (CCP) and to apply CCP in the formulation of instant cereal beverage (ICB) in order to produce high fibre ICB, and to investigate the physicochemical and sensory properties of the corncob-based instant cereal beverage....